Snappy Cole Slaw
Source: Eating Right Is Basic Michigan State University Cooperative Extension Service Nutrition Education Program
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.
Make this coleslaw in a snap. This tasty coleslaw can be doubled easily and made a day in advance to let the flavors blend.
- Makes
- 4 servings
Ingredients
- 2 cups cabbage, shredded
- 1/4 cup cider vinegar
- 1/4 cup water
- 2 tablespoons sugar
- 1/2 teaspoon mustard
- 1/4 teaspoon black pepper
Directions
- Wash hands with soap and water.
- Wash and shred the cabbage with a knife or grater. Put in a mixing bowl.
- Bring the vinegar and water to a boil in the saucepan. Remove from heat and add the sugar, mustard, and black pepper to the saucepan.
- Continue to cook this mixture in the saucepan until the sugar is dissolved and hot, then pour over the shredded cabbage.
- Toss. Refrigerate until chilled to blend flavors.
Notes
Refrigeration is needed before serving. Learn more about: Cabbage
Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.