Easy Coleslaw Recipe

1/2 cup sugar
1/4 cup white vinegar
1/2 teaspoon prepared mustard
1/4 cup water
2 cups chopped cabbage
2 medium celery stalks, sliced
1/2 medium red bell pepper, chopped
1/4 medium green bell pepper, chopped
1 tablespoon salt
1 1/2 cups ice water

1. Combine sugar, white vinegar and mustard in a medium saucepan. Add water and cook, whisking, over medium-high heat until sugar and mustard dissolve. Remove from the heat and let stand 1 hour. 2. Combine cabbage, celery, bell peppers, salt and ice water in a large bowl; mix well. Cover with plastic wrap and refrigerate 1 hour. 3. Drain cabbage mixture, squeezing out excess liquid. Return to bowl and add dressing. Cover with plastic wrap and refrigerate at least 2 hours before serving. The slaw will keep in the refrigerator for 6 to 8 weeks in an airtight container. Serves 4.

Nutrition facts per serving: 80 calories, 0g fat, 1g protein, 22g carbohydrates, 2g fiber, 340mg sodium.