Tangy Coleslaw for Pulled Pork

Name: Tangy Coleslaw for Pulled Pork
Total time: 7 min
Yield: 12 Servings
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

Cost $6, save $10

Source: Recommended by CookPal

7 Min
12 Servings
$6

Tangy Coleslaw for Pulled Pork

Cost $6, save $10

Source: Recommended by CookPal

7 Min
12 Servings
$6

INGREDIENTS

Vegetables
- 1 head cabbage, finely shredded
- 🧅 1 red onion, quartered and thinly sliced
Condiments
- 🍬 1 cup white sugar
- 🍶 1 cup white vinegar
- ⅔ cup vegetable oil
- 🧂 1 teaspoon salt
- 🌱 1 teaspoon dry mustard
- 1 teaspoon celery seed

STEPS

Combine cabbage and red onion in a large bowl.

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

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

NUTRIENTS

Per 1 serving

🔥

202

Calories

2
Protein
23
Carbs
12
Fats

💡 For extra flavor, let the coleslaw sit in the fridge overnight to fully absorb the dressing.Use purple cabbage for a more vibrant presentation.Reduce the sugar amount if you prefer less sweetness.