This is an easy recipe that took a few tries to perfect. It takes about 10 minutes to throw it together and about 2 to 3 hours of resting with occasional stirs before it hits peak.
2 bags (20 oz. total) angel hair coleslaw – rinsed, drained
3 TBSP dried onion
1/4 cup canola oil
1/4 cup water
1/2 cup Nakkano Seasoned Rice Vinegar (this vinegar is sweet)
1/2 teaspoon mustard powder
1.5 teaspoon dried dill weed
1.5 teaspoon celery seed
1 teaspoon salt
OPTIONAL (for color)
2 bags (20 oz. total) angel hair coleslaw – rinsed, drained
3 TBSP dried onion
1/4 cup canola oil
1/4 cup water
1/2 cup Nakkano Seasoned Rice Vinegar (this vinegar is sweet)
1/2 teaspoon mustard powder
1.5 teaspoon dried dill weed
1.5 teaspoon celery seed
1 teaspoon salt
OPTIONAL (for color)
- 1 large carrot, shredded
- 1⁄2 cup red cabbage, shredded
- In a large size mixing bowl – add all ingredients. It will seem like a lot, but it will settle.
- Mix well and set aside.
- Cover coleslaw with plastic wrap and refrigerate for 2 to 3 hours.
- Stir well a few times before serving.