Crunchy Dilled Slaw Recipe
Crunchy Dilled Slaw Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This coleslaw is good with just about any kind of meat. I've taken it to many potluck dinners.
Recommended: Fish Fry Recipes
MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1 small head cabbage, shredded
  • 2 medium green peppers, thinly sliced
  • 1 medium sweet red pepper, thinly sliced
  • 1 small onion, chopped
  • 1 celery rib, thinly sliced
  • 3/4 cup sugar
  • 1 cup vinegar
  • 2 teaspoons dill seed
  • 1 teaspoon ground mustard
  • 1 teaspoon salt
  • 3/4 cup vegetable oil

Directions

In a large bowl, toss the first six ingredients. In a small saucepan, combine vinegar, dill seed, mustard and salt; bring to a boil. Remove from the heat; add oil. Pour over cabbage mixture; toss to coat. Cover and refrigerate for at least 1 hour. Yield: 10-12 servings.
Originally published as Crunchy Dilled Slaw in Country Extra January 1999, p49

Nutritional Facts

3/4 cup: 197 calories, 14g fat (2g saturated fat), 0 cholesterol, 211mg sodium, 19g carbohydrate (15g sugars, 2g fiber), 1g protein.

  • 1 small head cabbage, shredded
  • 2 medium green peppers, thinly sliced
  • 1 medium sweet red pepper, thinly sliced
  • 1 small onion, chopped
  • 1 celery rib, thinly sliced
  • 3/4 cup sugar
  • 1 cup vinegar
  • 2 teaspoons dill seed
  • 1 teaspoon ground mustard
  • 1 teaspoon salt
  • 3/4 cup vegetable oil
  1. In a large bowl, toss the first six ingredients. In a small saucepan, combine vinegar, dill seed, mustard and salt; bring to a boil. Remove from the heat; add oil. Pour over cabbage mixture; toss to coat. Cover and refrigerate for at least 1 hour. Yield: 10-12 servings.
Originally published as Crunchy Dilled Slaw in Country Extra January 1999, p49

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