Ingredients
16
16 servings
- •1 head cabbage, shredded
- •1 red onion, thinly sliced
- •½ cup chopped green bell pepper
- •½ cup chopped red bell pepper
- •½ cup shredded carrots
- •½ cup sliced pimiento-stuffed olives
- •½ cup white wine vinegar
- •½ cup canola oil
- •½ cup white sugar
- •2 teaspoons Dijon mustard
- •1 teaspoon salt
- •1 teaspoon celery seed
- •1 teaspoon mustard seed
Instructions
- Mix cabbage, onion, green bell pepper, red bell pepper, carrots, and olives together in a large bowl.
- Whisk vinegar, oil, sugar, Dijon mustard, salt, celery seed, and mustard seed together in a saucepan. Bring to a boil; cook and stir until sugar is dissolved, about 1 minute. Pour hot dressing over cabbage mixture and toss gently. Cover the bowl with plastic wrap and refrigerate for at least 8 hours or overnight.
Nutritional Facts
Per 16 servings
- Calories: 121
- Carbohydrate: 13g
- Fat: 8g
- Fiber: 2g
- Protein: 1g
- Sugar: 9g
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