Sweet and Sour Slaw
By Yankee Magazine|Jun 24 2015|
This sweet and sour slaw keeps well for several days, so bring it out as an additional side dish for lunch on another day. Recipe courtesy of Victoira Shearer.
Yield
16 or more servings
Ingredients
1/2 head each red and green cabbage (about 1-1/2 pounds total)
1/2 medium sweet onion, such as Vidalia
1/2 green pepper
1/2 cup sugar
1/2 cup white cider vinegar
1/3 cup canola oil
1/2 teaspoon salt
1/2 tablespoon yellow mustard
1/2 teaspoon celery seed (optional)
Instructions
Up to 2 days ahead: In a food processor, finely chop cabbage, onion, and green pepper. Place vegetables in a large bowl. Meanwhile, combine sugar, oil, salt, mustard, celery seed, and vinegar in a small saucepan. Bring to a boil, whisking constantly. Remove from heat and cool. Pour vinegar mixture over vegetables and mix well. Cover slaw with cling wrap and refrigerate until serving.
The sweet with the sour is just a wonderful surprise for this slaw.
I’d also recommend not using the celery seed at all if you are not fond
of that flavor.
The sweet with the sour is just a wonderful surprise for this slaw.
I’d also recommend not using the celery seed at all if you are not fond
of that flavor.