Tangy Coleslaw for Pulled Pork recipe

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Ingredients

1 head cabbage, finely shredded
1 red onion, quartered and thinly sliced
1 cup white sugar
1 cup white vinegar
⅔ cup vegetable oil
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon celery seed

Nutrition Info

202.3 calories
carbohydrate: 23.3 g
cholesterol: : -
fat: 12.4 g
fiber: 2.6 g
protein: 1.5 g
saturatedFat: 1.9 g
servingSize: -
sodium: 212.2 mg
sugar: 20.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine cabbage and red onion in a large bowl.

  2. Stir sugar, vinegar, vegetable oil, salt, dry mustard, and celery seed together in a saucepan. Bring to a boil, remove from heat.

  3. Pour sugar and vinegar mixture over the cabbage and red onion. Toss mixture. Let cool, about 10 minutes. Refrigerate for at least 1 hour.

Recipe Yield

12 servings

Recipe Note

This tangy coleslaw is great used as a topping for pulled pork sandwiches.

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