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Sweet and Sour Coleslaw
This sweet and sour coleslaw is a crisp, refreshing side dish packed with shredded cabbage, carrots, and green bell peppers. A tangy homemade dressing made from vinegar, sugar, and celery seed gives the vegetables a bright, punchy flavor. It needs a few hours in the fridge to marinate, making it a great make-ahead option for your next barbecue or picnic. The longer it sits, the better the sweet and tangy notes develop.
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 mixing bowl.
- 2Add the sugar, vinegar, vegetable oil, ground mustard, celery seed, and salt to a jar with a tight-fitting lid. Shake the jar vigorously to mix the dressing, then pour it over the vegetables and toss well to coat.
- 3Cover the bowl and place it in the refrigerator for at least three hours. Stir the mixture a few times while it chills. Give the coleslaw one final stir right before serving and use a slotted spoon to portion it out.