Snappy Cole Slaw

40 min · Serves 4

Based on a recipe from Eating Right Is Basic Michigan State University Cooperative Extension Service Nutrition Education Program, via USDA MyPlate Kitchen

What goes in

• 2 cupsshredded cabbage
• ¼ cupcider vinegar
• ¼ cupwater
• 29.6 mlsugar
• 2½ mlmustard
• 1.2 mlblack pepper

How to cook it

1. Shred the rinsed cabbage finely using a knife or box grater, then transfer it to a large bowl.
2. Add the cider vinegar and water to a saucepan and bring to a rolling boil.
3. Take the pan off the heat and stir in the sugar, mustard, and black pepper.
4. Warm the mixture over the stove just until the sugar granules dissolve completely, then pour the hot liquid over the cabbage.
5. Mix thoroughly to coat the cabbage evenly, then chill in the refrigerator until cold and well-seasoned.

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