Real Recipes From Real Home Cooks ®

confetti sweet & sour cabbage slaw

(1 rating)
Recipe by
Rose Mary Mogan
Sauk Village, IL

A version of this recipe was found in a Southern cookbook from Louisiana called "BIG MAMA'S OLD BLACK POT, and was recommended to me by my sister a few years ago. I have used quite a few recipes from it since then. I added my own spin to the recipe, and when I finished adding ingredients, my first thought was that it looked like confetti, hence the name. It is so good, although NEXT time I do plan to use less sugar than called for. IT IS SO GOOD. I do recommend that you make it early to allow it time to chill and the flavors marry. If you like sweet & sour, you will love this recipe.

(1 rating)
yield serving(s)
prep time 35 Min
cook time 5 Min
method Stove Top

Ingredients For confetti sweet & sour cabbage slaw

  • 1 1/2 lb
    cabbage shredded,(i use 1/2 sml head plus 1 pound bag slaw)
  • 1 lg
    red bell pepper, chopped
  • 1 lg
    green bell pepper, chopped
  • 1 bunch
    green onions, chopped
  • 1 md
    red onion chopped
  • 2/3 c
    cooking oil
  • 1 1/4 c
    white distilled vinegar
  • 1 c
    sugar ( i will use about 1/2 to 3/4 cup next time)

How To Make confetti sweet & sour cabbage slaw

  • 1
    Shred cabbage if not already shredded and add to a large bowl.
  • 2
    Chop Red bell peppers & add to bowl, toss to mix.
  • 3
    Chop Green Onions and Green Bell Peppers, add to bowl, & toss together with slaw.
  • 4
    Chop and add the red onions tossing together after adding. I prefer to use long metal tongs.
  • 5
    Add oil, sugar, & vinegar to a medium sauce pan. Bring to a boil, all the while whisking with wire whisk to dissolve sugar. Then boil an additional 2 minutes all the while stirring, then remove from heat.
  • 6
    Gradually and carefully pour hot mixture over the cabbage, and toss to coat, turning with tongs as you go to assure all is mixed together. Refrigerate until slaw is completely cooled for better flavor.
  • 7
    This is the book of the original recipe "BIG MAMA'S OLD BLACK POT BY Ethel Rayson Dixon.
  • 8
    Add slaw to a large bowl, garnish as desired, and serve. This was excellent with MyLemon Pepper Panko Salmon Croquette Patties and Cajun Seafood Aioli Sauce. You may like it too, so give it a try.