Sweet & Sour Non Creamy Coleslaw
Why I Love This Recipe
FEATURING: cabbage, carrots, bell peppers (optional), and green onions or onions.
This is a refreshing and crunchy coleslaw perfect for hot summer days. You don't have to let it sit 3 hours before you serve it but if you do, the tastes will be even more blended! You can use a lot less sugar than the recipe calls for (as I usually do)!
Ingredients You'll Need
1/2 medium head green cabbage, finely shredded (4 cups)
1 large carrot, finely shredded (1 cup)
1 medium bell pepper, chopped (1 cup- optional)
4 medium green onions, thinly sliced (1/4 cup) (or approx. 1/4 onion, thinly chopped)
1/2 cup sugar
1/2 cup apple cider vinegar
1/4 cup vegetable oil (ex.: sunflower oil, etc.)
1 Tbsp Dijon mustard (or 1 teaspoon ground mustard)
1/2 teaspoon salt
In large glass or plastic bowl, place cabbage, carrot, bell pepper and onions. In tightly covered container (e.g. Mason jar), shake remaining ingredients. Pour over vegetables; stir.
Cover; refrigerate at least 3 hours, stirring several times, until chilled and flavours are blended. Stir before serving; serve with slotted spoon.