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Ingredients
Scale
- ½ cup sugar
- ½ cup white vinegar
- ¼ cup vegetable oil
- ½ teaspoon kosher salt, plus more to taste
- ½ teaspoon celery seed
- ¼ teaspoon dry ground mustard
- Ground black pepper, to taste
- ½ of a red bell pepper, thinly sliced
- ½ of a medium sweet onion, thinly sliced
- 1 (14-16 ounce) bag coleslaw mix (about 7 cups total)
Instructions
- In a large bowl, whisk together the sugar, vinegar, oil, kosher salt, celery seed, dry ground mustard, and black pepper until the sugar dissolves.
- Add the bell pepper, onion, and coleslaw mix. Toss well to coat. Taste and season with additional salt and pepper if needed.
- Cover tightly and refrigerate for at least 4 hours, tossing occasionally. Serve with a slotted spoon.
Notes
For a spicier kick, consider adding a pinch of cayenne pepper.
This coleslaw can be made a day in advance for deeper flavor.
Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 250 minutes
- Category: Side Dish
- Method: Cold Mix
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 14g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg