Recipe Detail

Sweet and Sour Coleslaw

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Number of Servings:


  1. 1 1/2 pounds - Red or green cabbage (or combination), about 1/2 medium head Finely shredded, sliced or chopped
  2. 1 whole - Large carrot Peeled & grated
  3. 1/2 cups - Sugar
  4. 2 teaspoons - Kosher salt (or 1 tsp table salt)
  5. 1/4 teaspoons - Celery seed
  6. 6 tablespoons - Vegetable oil
  7. 1/4 cups - Rice wine vinegar
  8. - Ground black pepper, to taste


Toss cabbage and carrot w/ sugar, salt & celery seed in a colander set over medium bowl. Let stand until cabbine wilts, at least 1 hour and up to 4 hours.

Pour liquid out of bowl; rinse bowl and dry. Transfer drained, wilted cabbage and carrot to bowl.

Add oil & vinegar; toss to coat. Season w/ pepper. Cover and refrigerate until ready to serve. Can be refrigerated for up to 5 days.


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