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Tangy Coleslaw Recipe

Tangy Coleslaw Recipe photo by Taste of Home

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If you've been searching for the perfect coleslaw, give this one a try! It has a terrific crunch, and the simple dressing is sweet and tangy all in one. This is a great way to get your family to eat cabbage. We love it. -Patricia Staudt, Marble Rock, Iowa

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Tangy Coleslaw Recipe

Prep: 10 min. + chilling

Yield: 10 Servings

10 10

Ingredients

1/2 large head cabbage, shredded
2 large carrots, shredded
1/2 cup finely chopped green pepper
2 tablespoons finely chopped onion
DRESSING:
1/4 cup sugar
3 tablespoons cider vinegar
2 tablespoons canola oil
1 teaspoon celery seed
1/2 teaspoon salt

Directions

In a large bowl, combine the cabbage, carrots, green pepper and onion. In a small bowl, whisk the dressing ingredients. Pour over cabbage mixture and toss to coat. Cover and chill for 4 hours before serving. Yield: 10 servings.

Nutritional Facts 1 serving (3/4 cup) equals 69 calories, 3 g fat (trace saturated fat), 0 cholesterol, 135 mg sodium, 11 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as Tangy Coleslaw in Taste of Home February/March 1996, p31

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Tangy Coleslaw

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Reviewed on Apr. 29, 2013 by kitchey

I've made this often with green cabbage, but, with red cabbage it is something special....

Reviewed on Jul. 13, 2011 by vamom1

I used apple cider vinegar and olive oil. I have made several times and we like it. Also brought to church ladies meeting and had many requests for the recipe.

Reviewed on Nov. 02, 2009 by galintx

very clean taste. I made it as directed, but added 1 Tablespoon of miracle whip for an extra touch of tang. BIG hit with family & friends.