Tangy coleslaw

Vinegar-dressed cole slaw


  • 2 cups shredded red cabbage
  • 1/4 cup white vinegar
  • 1/4 cup warm water
  • 1/4 cup white sugar
  • 1 tsp mustard seeds
  • 1 tsp caraway seeds
  • salt and pepper to taste


In a bowl, combine warm water and sugar, and stir to dissolve the sugar. Add vinegar, seeds and seasonings and stir. Add cabbage and stir well so that the cabbage is evenly covered in the dressings. Let sit at room temperature for at least an hour before serving.

Printable Recipe


  1. Hominy “mac” n’ cheese | Soph n' Stuff - May 29, 2013

    […] Tangy coleslaw […]

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