This tangy coleslaw is great used as a topping for pulled pork sandwiches.
Ingredients
- head cabbage: 1 piece (shredded)
- red onion, quartered and: 1 piece (sliced)
- white sugar: 1 cup
- white vinegar: 1 cup
- vegetable oil: 0.66667 cup
- salt: 1 tsp
- dry mustard: 1 tsp
- celery seed: 1 tsp
Metric Conversion
Stages of cooking
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Combine cabbage and red onion in a large bowl.
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Stir sugar, vinegar, vegetable oil, salt, dry mustard, and celery seed together in a saucepan. Bring to a boil; remove from heat.
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Pour sugar and vinegar mixture over the cabbage and red onion. Toss mixture. Let cool, about 10 minutes. Refrigerate for at least 1 hour.
