It’s the weekend and BBQ time and or light lunch/dinner. Prepare this tangy coleslaw early, refrigerate and you are all set. Try some of the add-ons to stretch the recipe. For a faster prep, buy the already shredded coleslaw at your favourite market!
Tangy Coleslaw
For the Slaw:
- 1 head cabbage, shredded; or about 1 1/2 to 2 pounds of packaged shredded coleslaw mix
- 1 medium red onion, quartered and thinly sliced
For the Dressing:
- 1 cup vinegar
- 2/3 cup vegetable oil
- 1 cup sugar to taste (actually 1/2 cup is sufficient)
- 1 teaspoon kosher salt
- 1 teaspoon dry mustard
- 1 teaspoon celery seeds
Instructions
- Combine shredded cabbage or coleslaw mix with the sliced onion in a large bowl.
- Combine the dressing ingredients in a saucepan and bring to a boil. Remove from the stove.
- Pour the hot dressing over the cabbage and toss well to coat.
- Cool the coleslaw slightly, cover, and then refrigerate until serving time.
Buen provecho...2022 
This looks really good and reminds me of my Aunt’s recipe!! Thanks D
On Sat, Aug 7, 2021 at 11:10 AM Buen provecho…2021 wrote:
> reg45 posted: ” It’s the weekend and BBQ time and or light lunch/dinner. > Prepare this tangy coleslaw early, refrigerate and you are all set. Try > some of the add-ons to stretch the recipe. For a faster prep, buy the > already shredded coleslaw at your favourite market! ” >
Any chance you will take pity on me and send the CD corn bread recipe. My phone loses things I can’t recover. Chedrauri Norte did’t have Jiffy but my friend found another brand with the basic directions covered with a huge paste on.• my Jalapeño pepper awaits.
Thanks if you can,
Nancy
Sent from my iPh
Happy to comply Nancy! I will send as an email. Do you ever do a Google search and/or Pinterest for products we by here which have only Spanish instructions and/or have that damned label pasted over the English? I find this sometimes works? FYI…are you aware of La Epicure downtown which brings in many imports? Check FB, as she sometimes carries Jiffy…