The Pioneer Woman Tasty Kitchen
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Basic Coleslaw

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Level: Easy

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Description

This tangy, crunchy coleslaw is best eaten the day it’s made. Make it ahead by a couple of hours to let the flavors combine in the fridge, but eat it while it’s crunchy.

Ingredients

  • 2-½ pounds Green Cabbage, Shredded Or Very Finely Sliced
  • 1 whole Medium Onion, Finely Chopped
  • 1 whole Large Carrot, Grated
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1-¼ cup Mayonnaise
  • ⅓ cups Cider Vinegar
  • 2 teaspoons Sugar
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Celery Seed

Preparation

Combine cabbage, onion and carrot in large bowl. Toss with 1 tsp. salt and 1 tsp. pepper.

In medium bowl, mix mayo, vinegar, sugar, mustard and celery seed to make dressing.

Pour dressing over veggies and toss thoroughly to combine.

Chill for up to two hours before serving.

2 Comments

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alisiakc on 10.16.2009

This was THE best coleslaw I’ve ever had. We kept stealing bites from the leftovers in the fridge. Thanks for sharing.

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kathyingreendale on 9.13.2009

I made this for dinner tonight and it was DELICIOUS! I used a red onion and it added color to the coleslaw. The dressing was very tasty. I didn’t have celery seeds, so I substituted celery salt, and omitted the regular salt. I also added an extra carrot and an extra teaspoon of sugar. This recipe is a keeper! Thanks for sharing it.

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