Cooked Slaw
A vibrant, tangy cooked slaw featuring crunchy cabbage, sweet carrots, and crisp celery, dressed in a sweet and sour vinegar-mustard mixture, perfect for picnics or side dishes.
Ingredients
Instructions
- Chop or shred enough cabbage to measure 1 quart.
- Add chopped cabbage, green bell peppers, grated carrots, and 1 tablespoon salt to a bowl.
- Let the mixture soak for 1 hour, then drain thoroughly.
- Combine sugar, vinegar, 1/2 cup water, and prepared mustard in a saucepan.
- Bring the mixture to a boil, then let it cool.
- Add the chopped celery to the cooled mixture.
- Pour the dressing over the drained cabbage mixture.
- Transfer the slaw into jars and keep refrigerated.
Tips & Substitutions
For added flavor, consider incorporating diced onions or jalapeños into the slaw mixture. If you're looking for a sweeter taste, you can substitute half of the sugar with honey or maple syrup. To save time, pre-shredded cabbage or coleslaw mix can be used instead of chopping the cabbage yourself. Experiment with different vinegars, like apple cider or rice vinegar, for a unique twist.
Serving Suggestions
This cooked slaw pairs beautifully with grilled meats, making it a perfect side for barbecues or picnics. Serve it alongside dishes like pulled pork or fried chicken. For a vegetarian option, try it with quinoa or a hearty grain salad. It can also be used as a crunchy topping for sandwiches or tacos.
Storage & Reheating
Store any leftover slaw in airtight jars or containers in the refrigerator. It will keep well for up to a week. The flavors will intensify as it sits. If you prefer to reheat it, gently warm the slaw in a saucepan over low heat, stirring occasionally. However, this dish is best served cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Cooked Slaw contains roughly 164 calories, with 4g protein, 38g carbohydrates, and 1g fat. It is an excellent source of vitamin A (117% of the Daily Value), dietary fiber (34% of the Daily Value), and potassium (22% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 2034mg per serving (88% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables in this slaw?
Absolutely! You can customize the slaw by adding vegetables like sliced radishes, cucumbers, or even sweet corn. Just ensure that the added vegetables do not overpower the flavor of the cabbage and dressing.
How long does the slaw need to marinate?
Letting the slaw sit for at least 1 hour allows the flavors to meld and the cabbage to soften slightly. For best results, consider refrigerating it overnight for a more developed taste.
Is it possible to make this slaw vegan?
Yes, this slaw can easily be made vegan by using a plant-based sweetener instead of sugar, and ensuring that the mustard used is free from any animal products. This dish can complement any vegan recipes you may have planned.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).