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Crunchy Dilled Slaw

This coleslaw is good with just about any kind of meat. I've taken it to many potluck dinners.
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    10-12 servings


  • 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


  • 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.

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