Rafed English

Sweet & Sour Coleslaw

1 1/2 lbs. (about 1/2 medium head) red or green cabbage, finely shredded

1 large carrot, peeled and grated

1/2 C. sugar

2 t. kosher salt

1/4 tsp. celery seeds

3 T. vegetable oil

2 T. rice wine vinegar

ground black pepper


Toss cabbage and carrot with sugar, salt and celery seeds in colander set over glass or ceramic bowl. Let stand until cabbage wilts, at least 1 hour and up to 4 hours.

Pour accumulated liquid from bowl; rinse bowl and dry. Dump wilted vegetables into bowl. In small jar, shake oil and vinegar together; pour over vegetables and toss to coat. Season with pepper. Cover and refrigerate until ready to serve.

Serves: 8.

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