Old Fashioned Pickled Coleslaw
Old Fashioned Pickled Coleslaw is a crisp, tangy side dish that's been winning over picnic tables and potlucks for generations. Fresh cabbage, carrots, and red onion are tossed with a hot vinegar dressing that soaks into every crunchy bite as it chills. Even better, this make-ahead coleslaw tastes better the next day, making it the perfect companion for barbecue, burgers, fried chicken, and all your favorite comfort foods.
Yield: 8
Calories: 184kcal
Materials
- 1 medium head cabbage, shredded
- 1 small red onion, thinly sliced
- 2 medium carrots, shredded
- 2 Tbsp. granulated sugar
- 3/4 tsp. kosher salt
- 1/2 tsp. dry mustard
- 1/2 tsp. celery seed
- 1/4 tsp. black pepper
- 1/2 cup canola oil
- 1/2 cup apple cider vinegar
Instructions
- In large bowl, place the shredded cabbage, sliced onion, and shredded carrots and toss together.
- In a small saucepan, combine remaining ingredients. Bring to a boil over medium heat, stirring until the sugar dissolves. Carefully pour the hot dressing over the cabbage mixture and toss until all the vegetables are evenly coated. Let the coleslaw cool to room temperature.
- Cover and refrigerate for at least 4 hours, preferably overnight, for the best flavor. Stir before serving. Enjoy!
Notes
Store covered in the refrigerator for up to 4 days.
Nutrition
Calories: 184kcal | Carbohydrates: 13g | Protein: 2g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 212mg | Potassium: 281mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2660IU | Vitamin C: 44mg | Calcium: 62mg | Iron: 1mg