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Sweet and Sour Coleslaw

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.
Prep Time30 mins
Cook Time0 mins
Refrigerate4 d
Total Time4 d 30 mins
Course: Side Dish
Cuisine: American
Keyword: coleslaw, sweet and sour coleslaw
Servings: 8
Author: Barbara


  • 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


  • 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.


  • 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!