Serves 4
40 cal · 40 min
Snappy Cole Slaw
Recipe GLPRf44653ee193462
A bright, tangy slaw made with crisp shredded cabbage dressed in a warm vinegar dressing infused with mustard and spice. The quick pickling process keeps the cabbage tender yet snappy, while chilling allows the flavors to meld together beautifully. Serve as a refreshing side dish or topping.
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Ingredients
2 cups Cabbage, shredded
¼ cup Cider vinegar
¼ cup Water
2 tablespoons Sugar
½ teaspoon Prepared mustard
¼ teaspoon Black pepper
Directions
Wash your hands thoroughly with soap and warm water before handling food.
Rinse the cabbage under cool running water. Using a sharp knife or box grater, shred the cabbage into thin, uniform pieces.
Transfer the shredded cabbage to a large mixing bowl and set aside.
Pour the cider vinegar and water into a small saucepan and bring to a boil over medium-high heat.
Remove the saucepan from heat. Stir in the sugar, prepared mustard, and black pepper until well combined.
Return the saucepan to medium heat and stir constantly for 1–2 minutes until the sugar completely dissolves and the mixture is hot throughout.
Carefully pour the warm dressing over the shredded cabbage in the mixing bowl.
Using tongs or two forks, toss the cabbage thoroughly to coat all pieces evenly with the dressing.
Cover the bowl and refrigerate for at least 30 minutes, or until chilled, to allow the flavors to blend and develop. Stir occasionally if desired before serving.
