We’re finally to summer! So many memories await us as we get ready to embark on another summer break (that feels a lot closer to “normal” than the last). Vacations with the fam… hikes in the woods… adventures to the park… picnics by the lake… finally, school is behind us and we can breath as a family.
When you’re ready to pack up the kiddos and take them on a lunchtime adventure (even if it’s just in the backyard), this coleslaw recipe is a MUST to pair with your sandwiches, chips, and lemonade. Our very own Field Engagement Manager, Marsha Sites McKeegan, submitted this recipe (and we’re OBSESSED with it). If you’re not quite feeling like summer has arrived, just get a bite of this and be transported to the good ol’ days of summer vacation.
(Bonus, this can totally be cooked together in the kitchen if you want the kids to help you!)
Marsha’s Coleslaw
Download the recipe card here!
Prep: 1-4 hours
Bake: None
Ingredients:
- 1 large head of cabbage, grated
OR
2 (14-oz.) bags shredded cabbage - 1 large onion, finely chopped or grated
- 1/2 cup sugar
- 1 Tbsp. salt
- 1 carrot, grated
- 1/2 cup chopped bell pepper seeded
Dressing Ingredients:
- 3/4 cup white vinegar
- 1/4 cup vegetable oil
- 1/2 cup sugar
- 1 Tbsp. salt
- 1 tsp. mustard seed
OR
1 1/2 tsp. dry mustard
Instructions:
- Placed shredded cabbage and chopped onion in a large colander or strainer positioned over a bowl. Sprinkle 1/2 cup sugar and 1 Tbsp. salt over the cabbage mixture, mix lightly, cover, and let sit for 1 to 4 hours (this will allow the water in the cabbage to drain so it doesn’t become too watery). After draining, pat cabbage dry with a paper towel.
- Place cabbage in a large heat-resistant bowl and add carrot and bell pepper, mixing lightly.
- In a small sauce pan, heat the dressing ingredients (the vinegar, oil, sugar, salt, mustard) on medium heat to just under a boil.
- Pour the hot dressing mixture over the cabbage mixture. Stir gently to mix, then refrigerate. Keeps up to 8 weeks refrigerated.