SWEET-AND-SOUR COLESLAW {atk}

By grinder

Since rice wine vinegar tends to mellow, you may want to use cider vinegar if making the slaw a day ahead. The presence of the sugar in this recipe keeps you from having to rinse off salt from the cabbage, as is ordinarily the case.

Ingredients

• 1 lb. cabbage,red or green,shredded fine or chopped
• 1 large carrot, peeled, grated
• 1/2 cup granulated sugar
• 2 teaspoons kosher salt
• 1/4 teaspoon celery seed
• 6 tablespoons canola oil
• 1/4 cup rice vinegar
• Ground black pepper

Preparation

Step 1

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, 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}