From the Pantry Butler kitchen
Snappy Cole Slaw
Make this coleslaw in a snap. This tasty coleslaw can be doubled easily and made a day in advance to let the flavors blend. USDA MyPlate Kitchen — Eating Right Is Basic — Michigan State University Cooperative Extension Service — Nutrition Education Program (public domain), via myplate.food
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
Method
- 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.
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