Serves: 16
Total Calories: 160
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!
This My Mom’s Coleslaw recipe is from the Weeknight Dinners Cookbook. Download this Cookbook today.
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