Crisp Clear Coleslaw


Preparation info

  • Serves


    • Difficulty


Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

  • About

This coleslaw has the sweet virtue of a great summer day!

“i thank You God for most this amazing day: for the leaping greenly spirits of trees and a blue true dream of sky; and for everything which is natural which is infinite which is yes.”

– e.e. cummings


  • ½ white cabbage, very finely shredded
  • 1 small red onion, diced
  • 1 large carrot, peeled and grated
  • 1 stalk celery, finely sliced
  • 3 tbsp organic white sugar
  • ½ cup white vinegar
  • ¼ cup vegetable oil
  • tsp salt
  • tsp dry mustard
  • black pepper to taste


    In a large bowl, combine the cabbage, red onion, carrot and celery. Sprinkle with the sugar and mix well.

    In a small saucepan, combine the vinegar, oil, salt, dry mustard and pepper. Bring to the boil. Pour the hot dressing over the cabbage and mix well.