Mustard-Spiked Make Ahead Coleslaw

The nice thing about this dish… it only gets better with age!

Prep time: 25 minutes Serves: 10 (1 cup / 250ml/serving)

Ingredients

Salad

  • 4 cups (950 ml) finely shredded cabbage
  • 4 cups (950 ml) finely shredded kale
  • 2 green onions, thinly sliced
  • 1.5 stalks celery, thinly sliced
  • 1.5 carrots, grated
  • 1/3 green pepper, minced
  • ¼ cup (60 ml) white sugar
  • ¾ tsp (4 ml) salt

Dressing

  • ½ cup (125 ml) white vinegar
  • ¼ cup (60 ml) white sugar
  • 1 ½ tsp (7 ml) yellow prepared mustard
  • 1 ½ tsp (7 ml) yellow mustard seed
  • 1 tsp (5 ml) celery seed
  • ¼ tsp (1 ml) dill chopped very fine
  • ¼ cup (60 ml) 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.

Per serving (110.14 g): 109.80 Calories, 1.76 g protein, 14.10 g carbohydrate, 2.41 g fibre, 8.91 g sugar, 6.13 g fat, 0.47 g saturated fat, 0.02 g trans fat, 0 mg cholesterol, 203.73 mg sodium

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