Sweet And Sour Coleslaw – A Step By Step Old Fashioned Recipe
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This Sweet and Sour Coleslaw is a vinegar-based slaw that is easy to make but patience is required for all the sweet and tangy flavors to emerge.
Be sure you plan ahead when making this easy slaw recipe as it needs to sit in the refrigerator for at least 4 days before serving.
Sweet and Sour Coleslaw
Are you on Team Mayonnaise or on Team Vinegar when it comes to your coleslaw? This is a vinegar-based coleslaw with sugar to give it the sweet flavor to go with the tangy. Serve it as a side dish, or try it as a topping on a pulled pork sandwich or a Coney Dog.
This Sweet and Sour Coleslaw is a favorite of Barbara’s that is originally from A Book of Favorite Recipes Compiled by American Baptist Women of Mt. Pisgah Baptist Church. It’s one of those cookbooks that is completely full of treasured family recipes.
She makes the slaw all year round – in the summer when cabbage from the garden is abundant and in the winter when she has extra cabbage from her Low Calorie Cabbage Soup. The great thing about this sweet vinegar coleslaw recipe is that is lasts for up to a month in the refrigerator.
Sweet Vinegar Coleslaw Recipe Ingredients
Shredded Green Cabbage
Onions
Sugar
Vegetable Oil
White vinegar
Celery Seeds
Dry Mustard
Salt
Recipe FAQs
- It is such a nice change from a mayonnaise-based slaw
- This sour coleslaw recipe lasts in the fridge for about a month.
- Save yourself some work and use a food processor with a shredding attachment for the cabbage and onion. Her Ninja blender has a food processor bowl that she absolutely loves.
- Be sure to stir the slaw every couple of days and do NOT serve it until the fourth day in the refrigerator.
- Substitute vegetable oil for canola oil, if desired.
- Add shredded carrots and/or green bell pepper, if desired.
- Try eating this on top of a pulled pork sandwich.
- Check out our Amazon Store for our favorite pantry and kitchen items.
How to Make Sweet and Sour Coleslaw
Step by Step Instructions
- Combine shredded cabbage, onion and white sugar in a large bowl.
- Bring the oil, vinegar, celery seeds, dry mustard and salt to a boil.
- Pour vinegar mixture over the cabbage mixture and toss.
- Store in an airtight container in the refrigerator, and stir every 2-3 days.
- Don’t serve until the 4th day. If desired, add black pepper to taste.
Storage Instructions
Cover tightly, and store in an airtight container in the refrigerator.
What can I make with cabbage?
Some of our favorite cabbage recipes include Simple and Sweet Coleslaw, Amish Freezer Slaw, Smoked Sausage and Cabbage Skillet, German Red Cabbage, Fried Cabbage with Bacon, Cheesy Cabbage Casserole and Low Calorie Cabbage Soup.
What to serve with coleslaw?
Try these Vintage Barbecue Burgers, Easy Stovetop Chicken Sandwiches or Classic Sloppy Joes as the main dish with this Sweet and Sour Coleslaw.
Sweet and Sour Coleslaw
Ingredients
- 3 lbs cabbage shredded
- 1 large onion shredded
- 1 cup sugar
- 3/4 cup canola oil
- 3/4 cup vinegar
- 1 teaspoon celery seeds
- 1 teaspoon dry mustard
- 1 teaspoon salt
Instructions
- Combine cabbage, onion and sugar in a bowl.
- Bring the oil, vinegar, celery seeds, dry mustard and salt to a boil.
- Pour over the cabbage mixture.
- Store in an airtight container in the refrigerator, and stir every 2-3 days.
- Don’t serve until the 4th day.
Notes
- It is such a nice change from a mayonnaise-based slaw and it lasts in the fridge for about a month.
- Barbara does suggest you save yourself some work and use a food processor with a shredding attachment for the cabbage and onion. Her Ninja blender has a food processor bowl that she absolutely loves.
- Be sure to stir the slaw every couple of days and do NOT serve it until the fourth day in the refrigerator.
- Substitute vegetable oil for canola oil, if desired.
- Have extra cabbage? Fry it up with bacon in this yummy, old fashioned recipe!
