|Nutritional Guidelines (per serving)|
|Servings: 10 to 12 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This coleslaw recipe offers two preparations. It can be made with a basic vinegar dressing or you can add mayonnaise for a creamy dressing.
Feel free to cut the sugar down if you like a less sweet coleslaw. Some like onion in coleslaw, but we often use a dash of onion powder instead of freshly grated onions.
This slaw makes an excellent topping or side dish to serve with pulled pork or shredded beef pot roast or beef brisket.
- 4 to 5 cups shredded cabbage (about 1 medium head)
- 1 medium green bell pepper (thinly sliced)
- 3 carrots (coarsely shredded)
- 2 tablespoons sweet onion (grated)
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/4 cup vinegar
- 2 tablespoons vegetable oil
- Optional: mayonnaise
In a large bowl, toss the shredded cabbage, green pepper, carrots, and onion. Cover and chill thoroughly.
In a small bowl, combine the sugar, salt, vinegar, and oil. Blend well.
Pour the dressing over the cabbage mixture and toss before serving.
If creamier coleslaw is desired, stir in some mayonnaise, about 1 tablespoon at a time, until creamy.
- Add about 1 teaspoon of celery seeds to the dressing or replace the salt with celery salt.
- Add kale to the cabbage for a tasty cabbage and kale slaw.
- Add about 1/2 teaspoon of onion powder in place of the grated onion.
- Use about 1 1/2 pounds of commercial coleslaw mix in place of the cabbage and carrots. If desired, add the bell pepper and onion.