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Sweet and Sour Coleslaw
Crisp, refreshing, and completely dairy-free, this sweet and sour coleslaw relies on a punchy vinegar dressing instead of heavy mayonnaise. Shredded green cabbage, carrots, and bell peppers soak up a simple celery seed vinaigrette that balances sharp acidity with just enough sweetness. You'll want to let it chill for a few hours before serving, giving the vegetables time to soften slightly while absorbing all that bright flavor. It's a reliable make-ahead side that actually tastes better the longer it sits in the fridge.
Ingredients
- ½ medium head green cabbage, finely shredded (4 cups)
- 1 large carrot, finely shredded (1 cup)
- 1 medium green bell pepper, chopped (1 cup)
- 4 medium green onions, thinly sliced ( ¼ cup)
- ½ cup sugar
- ½ cup white wine vinegar, white vinegar or cider vinegar
- ¼ cup vegetable oil
- 1 teaspoon ground mustard
- ½ teaspoon celery seed
- ½ teaspoon salt
Instructions
- 1Combine the shredded cabbage, carrot, chopped bell pepper, and sliced green onions in a large glass or ceramic bowl. Don't use a metal bowl, as it can react with the vinegar.
- 2Add the sugar, vinegar, vegetable oil, ground mustard, celery seed, and salt to a jar with a tight-fitting lid. Shake vigorously to emulsify the dressing, then pour it over the vegetables and toss well to coat.
- 3Cover and refrigerate for at least 3 hours. Stir the mixture a few times while it chills so the dressing distributes evenly. Use a slotted spoon to serve, leaving the excess liquid behind.
Notes
- Shortcut: Substitute 6.5 cups of packaged coleslaw mix for the fresh cabbage and carrots, and skip the bell pepper.
- Make ahead: This slaw tastes best when made 3 to 24 hours in advance, allowing the flavors to fully develop.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.