My Mom’s Coleslaw

Serves: 16
Total Calories: 160


1 head cabbage, shredded and divided
1 green pepper, chopped
red pepper, chopped
1 onion, chopped
1 cup plus 1 tablespoon sugar, divided
1 cup white vinegar
3/4 cup oil
1 tablespoon dry mustard
1 tablespoon celery seed
1 tablespoon salt


In a large bowl with a tight-fitting lid, layer vegetables as follows: half the cabbage, green pepper, red pepper, onion and remaining cabbage. Pour one cup sugar over the top; do not stir. In a small saucepan over medium heat, mix together remaining sugar and other ingredients. Bring to a rolling boil; cool slightly and pour over cabbage mixture. Cover tightly without stirring; refrigerate overnight. Mix well before serving. May be kept refrigerated up to 2 weeks.

Tip: Keep a picnic basket packed with a blanket, tableware and other picnic supplies. You’ll be ready to pack up an easy-to-tote dinner, load everyone into the car and take off for a picnic at a moment’s notice!

Nutritional Facts:

Serves: 16
Total Calories: 160
Calories from Fat: 101

This My Mom’s Coleslaw recipe is from the Weeknight Dinners Cookbook. Download this Cookbook today.

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