Easy Coleslaw

By Hklbrries

"Waneta Stephens of Mount Pulaski, IL, sent in her recipe for Easy Coleslaw. She's prepared this recipe for as many as 200 people, but the quantities given here make four servings. Any leftovers can be kept for more than a month stored in an airtight container in the refrigerator."

Ingredients

• 1/2 cup sugar
• 1/4 cup white vinegar
• 1/2 tsp prepared mustard
• 1/4 cup water
• 2 cups chopped cabbage
• 2 medium celery stalks, sliced
• 1/2 medium red bell pepper, chopped
• 1/4 medium green bell pepper, chopped
• 1 tbsp salt
• 1 1/2 cups ice water

Details

Servings 4

Preparation

Step 1

Combine sugar, white vinegar and mustard in a medium saucepan. Add water and cook, whisking, over medium-high heat until sugar and mustard dissolve. Remove from heat and let stand 1 hour.

Combine cabbage, celery, bell peppers, salt and ice water in a large bowl; mix well. Cover with plastic wrap and refrigerate 1 hour.

Drain cabbage mixture, squeezing out excess liquid. Return to bowl and add dressing. Cover with plastic wrap and refrigerate at least 2 hours before serving. The slaw will keep in the refrigerator for 6 to 8 weeks in an airtight container.

Nutrition Information:
Per serving
80 calories
0 g fat
1 g protein
22 g carbohydrates
2 g fiber
340 mg sodium