Sweet Sour Coleslaw
Submitted by happyzhangbo
A tangy, mayo-free coleslaw dressed with a warm vinegar, mustard, and celery seed dressing over shredded cabbage, carrots, and bell peppers. Keeps in the fridge for days.
YIELD
8 servingsPREP
15 minCOOK
0 minREADY
50 minTired of heavy, mayo-laden coleslaw that wilts after an hour on the picnic table? This one’s built different.
A hot dressing of white vinegar, sugar replacement, vegetable oil, dry mustard, celery seeds, and grated onion gets boiled, cooled, and poured over a big bowl of thinly shredded cabbage, grated carrots, and colorful strips of red and green bell pepper.
The vinegar dressing actually gets better as it sits, tenderizing the cabbage while keeping it crisp enough to have real crunch.
Let it chill overnight for the best flavor, and it’ll keep in the fridge for 3 to 4 days without going soggy.
Pro Tips
- Cool the dressing completely before pouring it over the vegetables. Hot dressing wilts the cabbage instantly and you lose that satisfying crunch.
- Shred the cabbage thin with a sharp knife or a food processor slicing disk. Thick strips don’t absorb the dressing as well.
- Give it the overnight rest. Four hours is the minimum, but a full night in the fridge lets the celery seed and mustard flavors really bloom.
Ingredients
Directions
Measure vinegar, sugar, oil, salt, mustard, celery seeds and onion into a medium-size saucepan.
Place saucepan over medium-high heat and bring to a boil.
Stir often to ensure that sugar is dissolved.
As soon as mixture comes to a boil, pour into a heat-proof container, preferably metal, to speed up cooling, and refrigerate until cold, about 30 to 45 minutes.
Meanwhile, using a large knife or the slicing disk of a food processor, thinly shred cabbage.
Place in a large bowl.
You should have about 16 cups (4 L).
Peel and grate carrots.
Seed and thinly slice peppers, if using.
Add carrots and peppers to cabbage, tossing until evenly mixed.
Pour cooled dressing over vegetables and toss until coated.
Cover salad and refrigerate at least until chilled, about 4 hours or preferably overnight, to give flavors a chance to blend.
Sprinkle with chopped parsley just before serving.
Covered and refrigerated, this salad will keep for at least 3 or 4 days.
Stir salad occasionally while in the refrigerator.
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