Author Topic: Sweet and Sour Coleslaw  (Read 2571 times)

Olga Drozd

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Sweet and Sour Coleslaw
« on: December 26, 2016, 12:32:48 PM »

A tasty variation on a theme with lots of colour--for even more color, substitute red cabbage for the green or a combination.  You can't match this recipe with one from a grocery or a deli.  A perfect balance of sweet and sour.  To shred the cabbage I used a mandolin slicer.

8 cups shredded cabbage (about 1 small green cabbage)
2 carrots, peeled and grated
1 red bell pepper, cored, seeded, and finely chopped

1/3 cup corn oil (sunflower seed oil used)
1 medium red onion, finely chopped
2 Tablespoons firmly packed brown sugar
1/3 cup cider vinegar
1 Tablespoon sweet pickle relish
1 teaspoon Dijon mustard
1 teaspoon salt
1/4 teaspoon ground black pepper

In a large, heatproof bowl, combine the cabbage, carrots, and red bell pepper.

In a large skillet over moderately high heat, heat the oil for 1 minute.  Add the onion and saute 2 to 3 minutes. Stir in the sugar and saute 2 minutes longer. Stir in the vinegar, pickle relish, mustard, salt, and pepper.

Pour the hot dressing over the vegetables in the bowl, and toss to combine all the ingredients well.  Let the coleslaw cool to room temperature before serving.  Makes 8 servings.

« Last Edit: December 26, 2016, 02:38:59 PM by Olga Drozd »