Sweet-Sour Coleslaw
Rating:
★★★★★ 1 vote
Serves:
8 small servings
Prep:
30 Min
Cook:
1 Hr
Method:
No-Cook or Other
Ingredients
- 1 Tbsp
- white sugar
- 2 Tbsp
- brown sugar
- 1 tsp
- dry mustard
- 1/2 tsp
- salt
- 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.
INGREDIENTS FOR THE SLAW
How to Make Sweet-Sour Coleslaw
- 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 Sweet-Sour Coleslaw
Course/Dish: Other Side Dishes, Other Salads
Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian
