Momma's Thanksgiving Slaw

Products Used
Momma’s Thanksgiving Slaw


  • 2 bags (10 ounces each) of shredded angle hair coleslaw
  • 1 medium size red onion-sliced
  • 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1 teaspoon dry mustard
  • 1 teaspoon celery seed
  • 2 teaspoons salt
  • 1 cup white vinegar
  • 3/4 cup canola


      1. In large bowl (that has a lid) alternate in layers cabbage and red onion.
      2. For sauce:  In small pot or saucepan mix together sugar, dry mustard, celery seed, salt and vinegar. Bring to a boil. Add canola oil to the pot. Bring to a boil again.
      3. Pour sugar-vinegar mixture over cabbage and onions. DO NOT STIR!!! Cover and refrigerate overnight. You can make this up to 3 days before serving, which makes it a perfect make-ahead dish for Thanksgiving or any meal.
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