Coleslaw - Sweet-and-Sour

By kathryns

The sugar in this recipe makes it unnecessary to rinse the salt from the cabbage, as is ordinarily the case. Allow at least one hour (up to 4) to drain. Can be refrigerated 2 days before serving.

Ingredients

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

Details

Preparation time 20mins
Cooking time 80mins

Preparation

Step 1

1. Toss cabbage and carrots with sugar, salt, and celery seeds in colander set over medium bowl. Let stand until cabbaqe wilts, at least 1 hour and up to 4 hours.

2. Pour draining liquid from bowl; rinse bowl and dry. Dump wilted
cabbage and carrots from colander into bowl.

3. Add oil and vinegar; toss to coat. Season with pepper to taste. Cover and refrigerate until ready to serve. (can be refrigerated for up to 2 days.)