14 Day Coleslaw
Discover the magic of make-ahead perfection with this 14-Day Coleslaw recipe—a crisp, tangy, and colorful salad that only gets better with time! Featuring freshly shredded green cabbage, sweet carrots, zesty green bell pepper, and sharp white onion, this classic coleslaw is elevated with a sweet-and-savory dressing made from white vinegar, granulated sugar, Dijon mustard, and a hint of celery seed. The key to its long-lasting freshness lies in its vinegar-based marinade, which allows the vibrant flavors to meld and intensify over two weeks in the refrigerator. Ideal for meal prep, potlucks, or as a versatile side dish for barbecue or sandwiches, this coleslaw delivers both convenience and unbeatable taste. Serve it chilled and enjoy a crisp crunch with every bite!
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Recipe Information
Ingredients
- 2 heads (medium) Green cabbage
- 4 large Carrots
- 1 large Green bell pepper
- 1 large White onion
- 1.5 cups Granulated sugar
- 1 cup White vinegar
- 0.75 cup Vegetable oil
- 1 tablespoon Dijon mustard
- 2 teaspoons Celery seed
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
Instructions
1. Start by preparing the vegetables. Remove the outer leaves from the cabbage and core it. Thinly slice both heads of cabbage into fine shreds using a sharp knife or mandoline.
2. Peel the carrots and shred them using a grater or food processor with a shredding attachment.
3. Seed and finely dice the green bell pepper.
4. Peel and finely dice the white onion.
5. Combine the shredded cabbage, carrots, bell pepper, and onion in a large mixing bowl. Toss everything well to combine.
6. In a medium saucepan, combine granulated sugar, white vinegar, vegetable oil, Dijon mustard, celery seed, salt, and ground black pepper. Stir over medium heat until the sugar is dissolved and the mixture is heated through (about 5–7 minutes). Do not boil.
7. Remove the saucepan from the heat and allow the dressing to cool for 5 minutes.
8. Pour the warm dressing over the vegetable mixture. Toss thoroughly to ensure all the vegetables are evenly coated.
9. Transfer the coleslaw to an airtight container or large glass jar. Seal tightly and refrigerate for at least 24 hours before serving to allow the flavors to meld together.
10. Serve chilled as a side dish. This coleslaw will stay fresh in the refrigerator for up to 14 days.
Nutrition Facts
Calories |
3262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.3 g | 209% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 101.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3262 mg | 142% | |
| Total Carbohydrate | 462.8 g | 168% | |
| Dietary Fiber | 61.8 g | 221% | |
| Total Sugars | 384.7 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 963 mg | 74% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 4902 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
