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Chef Lee's Tangy Coleslaw
Super easy
Cheap

An delicious coleslaw, more tart and tangy then average. This is best made a day ahead (up to a week) of serving to give the flavors time to meld together.

Prep

20m

Wait

1d

Ingredients

For 4 Serving(s)

Ingredients

1 med Green cabbage shredded
1/2 med Red cabbage shredded
1 lg Red onion diced
1 cup Grated carrot
3 stalks Celery diced
2 cups White sugar, divided
1/2 cup White vinegar
1/2 cup Apple cider vinegar or red or white wine vinegar
3/4 cup Vegetable oil
1 tbl Salt (or to taste)
1 tbl Dry mustard
1 tbl Black pepper (or to taste)
Tabasco to taste

Chef Lee's Tangy Coleslaw Directions

  1. In a large bowl, combine cabbages, onion, carrot, and celery. Sprinkle with 1 cup of sugar. Toss well.
  2. In a saucepan, combine 1 cup of sugar, the vinegars, and the balance of the ingredients. Bring to a boil.
  3. Pour hot dressing over cabbage mixture and mix well.
  4. Refrigerate for at least 24 hours. Pour any excess juice before serving.

Notes

Submitted by Chef Lee Bordelon

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