Sweet And Sour Coleslaw Recipe

Name: Sweet And Sour Coleslaw Recipe
Prep time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 2 tbsp Brown Sugar (2 tablespoons brown sugar); 2 tbsp Granulated Sugar (2 tablespoon white sugar); 1 tsp Mustard Powder (1 teaspoon mustard powder); 1 tsp Kosher Salt (1 teaspoon Morton Coarse Kosher Salt); ½ tsp Black Pepper (½ teaspoon finely ground black pepper); ½ tsp Celery seed (½ teaspoon whole celery seeds (not celery salt)); 2 tbsp Vegetable Oil (2 tablespoons vegetable oil (corn oil or salad oil mix are good choices)); ¼ cup White Vinegar (¼ cup distilled white vinegar (not cider vinegar)); 1 lb Cabbage (1 pound green cabbage (about half a medium cabbage)); 1 piece Carrot (1 large carrot, peeled); 1 piece White Onion (1 small white onion); ½ piece Bell Pepper (½ bell pepper, any color)

Sweet And Sour Coleslaw Recipe - Dinner,Lunch,Salad,Side Dish,Vegetable (American)

30 minAmerican

Servings8

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Steps

1Prep. For the dressing, whisk all of the ingredients together in a bowl. Don't skip the mustard. It's the secret ingredient that gives it life. And make sure all the lumps are whisked out.
2Read my article on The Science of Slawsome Slaw. Decide how you want to cut the cabbage, carrots, pepper, and onions: Chopped, grated, or hashed and have at it. I like this recipe best when chopped or grated. Now that you've decided, do it. Add the cabbage, carrots, pepper, and onions to the bowl with the dressing.
3Chill. Cover and chill for at least 1 hour if possible to extract the flavors from the celery seeds and the vegetables. They will give up some water, so don't worry if the mix seems a bit dry and strong at first. Mix it up occasionally so the dressing doesn't pool at the bottom. Taste the slaw and add more of the seasonings to your preference.
4Serve. When you serve it, mix thoroughly and scoop from the bottom so the veggies have dressing on them.