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Sweet and Sour Slaw

Sweet and Sour Slaw
1 vote, 4.00 avg. rating (79% score)
by
Sweet and Sour Slaw

Yield: 16 or more servings

This 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.

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.
Updated Monday, June 24th, 2002

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2 Responses to Sweet and Sour Slaw

  1. Anonymous June 24, 2002 at 1:07 pm #

    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.

  2. Anonymous June 24, 2002 at 1:07 pm #

    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.

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