Pickled Coleslaw

A marinated coleslaw that keeps well in the fridge for a week.

Step: 1

Combine vinegar, oil, sugar, mustard, and celery seed for dressing in a saucepan over medium-high heat; bring to a boil.

Step: 2

Meanwhile, combine cabbage, onion, sugar, and salt for coleslaw in a bowl.

Step: 3

Pour hot dressing over cabbage mixture and mix until incorporated. Place in the refrigerator until chilled, about 2 hours.

Per Serving: 224 calories; protein 2g; carbohydrates 18.7g; fat 16.8g; sodium 756.6mg.

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