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Tips for perfect coleslaw:
Salt and drain the cabbage before dressing it to keep the cabbage from watering
down the dressing.
For a milder dressing, try a less acidic vinegar, such as rice wine vinegar.
Unlike most packaged salad mixes, which taste distinctly processed, coleslaw
mixes taste relatively fresh, and you save shredding time. For this recipe,
you'll need 1 1/2 16-ounce bags. |
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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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