Marinated Oil & Vinegar Coleslaw
Created by KittenCal on November 12, 2011
- Servings: 8
- Prep Time: 24h
- Cook Time: 0m
- Recipe #2456
Ingredients
- 1 large green cabbage head (shredded or finely chopped)
- 1 small green bell pepper (seeded and chopped)
- 6 green onions, chopped (or can use a small red onion)
- 2 medium carrots (peeled and shredded, hand-squeeze excess moisture out)
- FOR THE DRESSING
- 3/4 cup white vinegar
- 1 teaspoon seasoned salt (more to season at the end if needed)
- 1 tablespoon light brown sugar
- 1 1/2 teaspoons celery seed
- 2 tablespoons yellow mustard (French's yellow mustard)
- 1 to 2 teaspoon garlic powder
- 2/3 cup oil (vegetable oil)
- 1/2 to 3/4 cup granulated sugar (can add in up to 1 cup)
- Fresh ground black pepper (to taste)
How to Make
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Step 1: In a large bowl mix the cabbage, bell pepper, onions and carrots together.
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Step 2: For dressing; mix first six dressing ingredients together in a small saucepan; bring to a boil.
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Step 3: Remove from heat then immediately whisk in oil, white sugar and cayenne until the sugar is completely dissolved; pour the HOT mixture over the salad and toss to combine.
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Step 4: Allow to sit out at room temperature for one hour stirring occasionally with a spoon.
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Step 5: Cover and refrigerate for 24 hours or longer stirring occasionally (I just keep a spoon in the bowl and just mix every time I open the fridge).
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Step 6: Season with freshly ground black pepper and salt if desired before serving.
Nutritional Facts
- Serving Size: 1 (93 g)
- Calories 234.1
- Total Fat - 18.4 g
- Saturated Fat - 2.5 g
- Cholesterol - 0 mg
- Sodium - 348.8 mg
- Total Carbohydrate - 17.1 g
- Dietary Fiber - 1 g
- Sugars - 15.4 g
- Protein - 0.6 g
- Calcium - 21 mg
- Iron - 0.5 mg
- Vitamin C - 10.6 mg
- Thiamin - 0 mg