Sweet and sour coleslaw
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Vinegar |
| 6 | tablespoons | Water |
| ¾ | cup | Sugar |
| 6 | tablespoons | Oil |
| 1 | pounds | Shredded cabbage or packaged coleslaw mix |
| ¾ | teaspoon | Pepper; (scant) |
| 2½ | teaspoon | Celery seed |
| ¼ | cup | Minced onion |
| Diced pimento or sweet red bell pepper; optional | ||
| 1 | tablespoon | (scant) salt |
Directions
Combine dry ingredients, except the cabbage, then mix in the water, followed by the vinegar, and finally the oil. Place in a sealed container and refrigerate overnight. A few hours before serving, pour dressing over the cabbage, mix well, and refrigerate until serving.
Notes - This coleslaw, even more than most, will cause a pronounced love/hate reaction. For that reason, I usually prepare just a single batch because, although I love it, I can only eat so much. I would rather run out, than have to bring some home. Also, I'm serious about the "covered container". Even if you REALLY love this slaw, when you refrigerate it uncovered, things like cheese & hard-boiled eggs will start to taste very funky the next day!
This coleslaw gets stronger with age, and is best when the dressing is mixed with the cabbage 1-3 hours before serving.
Posted to bbq-digest by "Gustafson, Paul" <GustafsP@...> on Aug 27, 1998, converted by MM_Buster v2.0l.