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.
Combine cabbage, kale, onion, celery, carrot, green pepper, sugar and salt in a large bowl. Stir well. Let stand 2 to 3 hours.
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.
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.
Serving Size 1 cup / 250ml
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.