SWEET-AND-SOUR COLESLAW

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Sweet-And-Sour Coleslaw image

A no-mayo recipe from America's Test Kitchen, posted for safekeeping. If making a day ahead, use cider vinegar rather and rice vinegar. Cooking time is the minimum resting time for the cabbage to wilt.

Provided by LaJuneBug

Categories     Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

6 cups cabbage (about 1/2 medium head or 1 lb., red or green, shredded fine or chopped)
1 large carrot, peeled and grated
1/2 cup granulated sugar
2 teaspoons kosher salt or 1 teaspoon table salt
1/4 teaspoon celery seed
6 tablespoons vegetable oil
1/4 cup rice vinegar
ground black pepper

Steps:

  • Toss cabbage and carrots with sugar, salt, and celery seeds in colander set over medium bowl. Let stand until cabbage wilts, at least 1 hour and up to 4 hours.
  • Pour draining liquid from bowl; rinse bowl and dry. Dump wilted cabbage and carrots from colander into bowl.
  • Add oil and vinegar; toss to coat. Season with pepper to taste. Cover and refrigerate until ready to serve. (Can be refrigerated 5 days.).

Nutrition Facts : Calories 206.8, Fat 13.7, SaturatedFat 1.8, Sodium 602.4, Carbohydrate 21.8, Fiber 2, Sugar 19.7, Protein 1.1

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