Sweet-Sour Coleslaw

alberta smith


Lighter slaw you will not find. Not the creamy heavy normal slaw.


★★★★★ 1 vote

8 small servings
30 Min
1 Hr
No-Cook or Other


  • 1 Tbsp
    white sugar
  • 2 Tbsp
    brown sugar
  • 1 tsp
    dry mustard
  • 1/2 tsp
  • 1/2 tsp
    black pepper
  • 1/2 tsp
    celery seeds (not celery salt)
  • 2 Tbsp
    vegetable oil (corn oil or salad oil mix are good choices)
  • 1/4 c
    distilled white vinegar (not cider vinegar)

  • 1 lb
    green cabbage (about half a medium cabbage)
  • 1 large
    carrot, peeled
  • 1 small
    white onion
  • 1
    bell pepper, any color1
  • ·
    optional additions. add 3 red radishes for a pinch of heat. add white radishes if you like a jab of heat. add a small jalapeño if you like a punch of heat. there are some jalapeno flecks in the picture above because that's how i like it.

How to Make Sweet-Sour Coleslaw


  1. In a bowl large enough for the whole shootin' match, whisk together the dressing. Don't skip the mustard. It's the secret ingredient that gives it life. And make sure all the lumps are whisked out.
  2. Decide how you want to cut the cabbage, carrots, and onions: Chopped, grated, or hashed and have at it. I like this recipe best when chopped or grated. now that you've decided, do it.(or cheat and use the bagged stuff)
  3. Add the cabbage, carrots, and onions to the bowl with the dressing. Cover and chill for at least 1 hour if possible to extract the flavors from the celery seeds and the vegetables. They will give up some water, so don't worry if the mix seems a bit dry and strong at first. Mix it up occasionally so the dressing doesn't pool at the bottom and taste. You can now add more of the seasonings to your preference.
  4. When you serve it, mix thoroughly and scoop from the bottom so the veggies have dressing on them.

Printable Recipe Card

About Sweet-Sour Coleslaw

Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian

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