Follow these steps for perfect results
cabbage
chopped
bell pepper
chopped
onion
chopped
celery
chopped
sugar
vinegar
celery seed
mustard seed
Chop the cabbage, bell pepper, onion, and celery into small pieces.
Combine the chopped vegetables in a large bowl.
Mix the vegetables well and let them sit for 1 hour to allow the flavors to meld.
In a separate saucepan, combine the sugar, vinegar, celery seed, and mustard seed.
Bring the mixture to a boil over medium heat.
Cook for 3 minutes, stirring occasionally, until the sugar is dissolved.
Remove the saucepan from the heat and let the dressing cool completely.
Pour the cooled dressing over the slaw.
Mix well to ensure all the vegetables are coated in the dressing.
Cover the bowl and chill the slaw in the refrigerator overnight to allow the flavors to fully develop.
Expert advice for the best results
For a creamier coleslaw, add 1/2 cup of mayonnaise to the dressing.
Add other vegetables like carrots or radishes for extra color and flavor.
Adjust the amount of sugar and vinegar to suit your taste preferences.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve in a chilled bowl or on a bed of lettuce.
Serve as a side dish with grilled meats, sandwiches, or barbecued food.
Pairs well with pulled pork sandwiches or grilled chicken.
A crisp, refreshing lager complements the coleslaw's flavors.
The slight sweetness of a Riesling pairs well with the tangy dressing.
Discover the story behind this recipe
Common side dish, especially during summer.
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