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
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 jalapeƱo if you like a punch of heat. there are some jalapeno flecks in the picture above because that's how i like it.


1In 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.
2Decide 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)
3Add 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.
4When you serve it, mix thoroughly and scoop from the bottom so the veggies have dressing on them.

About this Recipe

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