Print Options:

Mustard-Spiked Make Ahead Coleslaw

Yields10 ServingsPrep Time25 mins

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.

Mustard-Spiked Make Ahead Coleslaw

Salad
 4 cups finely shredded cabbage
 4 cups finely shredded kale
 2 green onions, thinly sliced
 1.50 stalks celery, thinly sliced
 1.50 carrots, grated
  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
1

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

Dressing
2

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

3

Bring to a full boil, stirring to dissolve sugar.

4

Remove from heat. Stir in oil and garlic.

Slaw
5

Pour dressing over cabbage mixture.

6

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

7

Will keep well in refrigerator 2 – 3 weeks.

Nutrition Facts

Serving Size 1 cup / 250ml

Servings 10


Amount Per Serving
Calories 109.80
% Daily Value *
Total Fat 6.13g10%

Saturated Fat 0.47g3%
Trans Fat 0.02g
Cholesterol 0mg
Sodium 203.73mg9%
Total Carbohydrate 14.10g5%

Dietary Fiber 2.41g10%
Sugars 8.91g
Protein 1.76g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.