Name: Mustard-Spiked Make Ahead Coleslaw
Prep time: 25 min
Total time: 25 min
Yield: 10
Ingredients: 4 cups finely shredded cabbage; 4 cups finely shredded kale; 2 green onions, thinly sliced; 1 ½ stalks celery, thinly sliced; 1 ½ carrots, grated; ⅓ green pepper, minced; ¼ cup white sugar; ¾ tsp salt; ½ cup white vinegar; ¼ cup white sugar; 1 ½ tsp yellow prepared mustard; 1 ½ tsp yellow mustard seed; 1 tsp celery seed; ¼ tsp dill, chopped very fine; ¼ cup canola oil; 2 clove garlic, minced

The nice thing about this dish… it only gets better with age! This spicy mustard and cabbage coleslaw keeps well in the refrigerator for 2 – 3 weeks.

Salad

4 cups finely shredded cabbage

4 cups finely shredded kale

2 green onions, thinly sliced

1 ½ stalks celery, thinly sliced

1 ½ carrots, grated

⅓ green pepper, minced

¼ cup white sugar

¾ tsp salt

Dressing

½ cup white vinegar

¼ cup white sugar

1 ½ tsp yellow prepared mustard

1 ½ tsp yellow mustard seed

1 tsp celery seed

¼ tsp dill, chopped very fine

¼ cup canola oil

2 clove garlic, minced

Instructions

Combine cabbage, kale, onion, celery, carrot, green pepper, sugar and salt in a large bowl. Stir well. Let stand 2 to 3 hours.

Dressing

Combine vinegar, sugar, mustard, mustard seed, celery seeds and dill (minced) together in a stainless steel saucepan.

Bring to a full boil, stirring to dissolve sugar.

Remove from heat. Stir in oil and garlic.

Slaw

Pour dressing over cabbage mixture.

Refrigerate, covered at least 4 hours or overnight, mixing a couple of times.

Will keep well in refrigerator 2 – 3 weeks.