Tangy Coleslaw with Cooked Dressing

This particular coleslaw makes a great topping for pulled-pork sandwiches. It’s tangy and delicious, and lighter than the mayonnaise version.

Serves: 8Hands-on: 5 minutesTotal: 5 minutesDifficulty: Easy

Serves: 8


  • 1 medium head green cabbage, shredded
  • 4 medium scallions, chopped
  • 1 cup sugar
  • 1 tsp. salt
  • 1 tsp. dry mustard
  • 1 tsp. celery seed
  • 1 cup apple cider vinegar
  • 2⁄3 cup canola oil
  • 1⁄4 cup chopped fresh parsley


  • Add cabbage and scallion to a large bowl and mix to combine.
  • Combine sugar, salt, mustard, celery seed, vinegar, and oil in a medium saucepan; bring to a boil. Pour hot dressing over cabbage mixture; toss.
  • Chill thoroughly before serving. Top with parsley