Sweet and Sour Slaw

By Yankee Magazine

Jun 24 2015

Photo for legacy recipe 660

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.


16 or more servings


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)


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.