I adapted this recipe from a recipe I found called “Angie’s Dad’s Best Cabbage Coleslaw”. I love this recipe because you make it ahead and let it marinate. Then it will keep for several day. The sweetener and vinegar give this a sweet and sour taste. My husband loves this version of coleslaw.
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Purple Coleslaw
- Total Time: 20 min.
- Yield: 15 1x
Description
Beautiful purple shredded cabbage with a sweet and sour dressing
Ingredients
Units
Scale
- 1 head purple cabbage
- 1 large red onion, dice
- 1 cup grated carrots
- 2–3 stalks celery, chopped
- 1 cup of Stevia
- 1 cup white vinegar
- 3/4 cup vegetable oil
- 1 Tbs. salt
- 1 Tbs. dry mustard
- 1/4 tsp. black pepper
Instructions
- Add cabbage, carrots, celery and onion to large bowl.
- Mix in stevia.
- Heat vinegar, oil, salt, dry mustard, and pepper in a saucepan.
- Bring to a boil.
- Pour the hot dressing over the cabbage and mix.
- Cover and chill for 24 hours.
- You may need to strain some of the juice out.
Notes
This is great served with bbq or pork or burgers.
- Prep Time: 20 minutes
- Category: salad
- Method: marinate
- Cuisine: American