Wyoming Coleslaw Recipe

Name: Wyoming Coleslaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large cabbage, chopped (I just used my food processor and it worked out great); 1 large yellow onion, chopped; 7/8 cup sugar; 2 tablespoons sugar; 1 cup white vinegar; 1 tablespoon kosher salt; 1 1/2 teaspoons celery seeds; 3/4 cup corn oil; 1 teaspoon dry mustard; 1/4 - 1/2 teaspoon white pepper

Servings: persons

1 large cabbage, chopped (I just used my food processor and it worked out great)
1 large yellow onion, chopped
7/8 cup sugar
2 tablespoons sugar
1 cup white vinegar
1 tablespoon kosher salt
1 1/2 teaspoons celery seeds
3/4 cup corn oil
1 teaspoon dry mustard
1/4 - 1/2 teaspoon white pepper

1
In a deep bowl, alternate layers of cabbage and onion.
2
Pour 7/8 cup sugar over the top.
3
Let stand 2-3 hours covered or not, doesn't matter.
4
Combine the rest of the dressing ingredients and bring to a rolling boil.
5
Pour over cabbage and stir.
6
Cover and refrigerate overnight, stirring once or twice.
7
Serve with a slotted spoon.
8
Cooking time is refrigeration time.

261

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large cabbage, chopped (I just used my food processor and it worked out great), 1 large yellow onion, chopped, 7/8 cup sugar, 2 tablespoons sugar, and more.

Yes, Wyoming Coleslaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Wyoming Coleslaw

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