How To Make Good Marinated Confetti Coleslaw

Servings: Makes 7 side-dish servings
Nutrition information per serving:

3 Cups

Green cabbage, coarsely shredded

1 Cup

Red cabbage, coarsely shredded

1 Cup

Carrots, coarsely shredded

1 Cup

Celery, diced

1/2 Cup

Onion, chopped

3/4 Cup

Cider vinegar

1/4 Cup

Sugar

2 Tablespoons

Vegetable oil

1 Teaspoon

Dry mustard

1/2 Teaspoon

Poppy seeds

1/2 Teaspoon

Ground tumeric

  1. Combine cabbage, carrots, celery and onion in a large shallow dish, toss gently and set aside.
  2. Combine vinegar, sugar, vegetable oil, mustard, poppy seeds and tumeric in a small saucepan, and bring to a boil over medium-high heat, stirring occasionally.
  3. Pour over vegetables, toss gently to coat. Cover and refrigerate coleslaw 8 hours, stirring occasionally.
  4. Toss gently, using a slotted spoon, serve on red cabbage leaves, if desired.

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