Sweet and Sour Coleslaw Recipe

5 2 4
Sweet and Sour Coleslaw Recipe
Sweet and Sour Coleslaw Recipe photo by Taste of Home
Publisher Photo

Sweet and Sour Coleslaw Recipe

Read Reviews
5 2 4
Publisher Photo
The fresh flavor and crunchy texture of garden vegetables star in this tart colorful coleslaw. Lightly dressed with vinegar and oil, it's a refreshing summer salad. My mom fixed it often when I was growing up...and it continues to be requested often. — Pat Cole Polebridge, Montana
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 6 cups shredded cabbage
  • 4 medium carrots, shredded
  • 4 celery ribs, chopped
  • 1/2 cup finely chopped green pepper
  • 1/2 cup finely chopped onion
  • 1/2 cup cider vinegar
  • 1/4 cup vegetable oil
  • 1/4 cup sugar
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika

Directions

In a large bowl, combine the cabbage, carrots, celery, green pepper and onion. In a small bowl, combine vinegar, oil, sugar, salt, pepper and paprika. Pour over cabbage mixture and toss to coat. Cover and refrigerate until serving. Yield: 10 servings.
Originally published as Tangy Coleslaw in Taste of Home June/July 2001, p34

Nutritional Facts

1 cup: 97 calories, 6g fat (1g saturated fat), 0 cholesterol, 385mg sodium, 12g carbohydrate (9g sugars, 2g fiber), 1g protein.

  • 6 cups shredded cabbage
  • 4 medium carrots, shredded
  • 4 celery ribs, chopped
  • 1/2 cup finely chopped green pepper
  • 1/2 cup finely chopped onion
  • 1/2 cup cider vinegar
  • 1/4 cup vegetable oil
  • 1/4 cup sugar
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika
  1. In a large bowl, combine the cabbage, carrots, celery, green pepper and onion. In a small bowl, combine vinegar, oil, sugar, salt, pepper and paprika. Pour over cabbage mixture and toss to coat. Cover and refrigerate until serving. Yield: 10 servings.
Originally published as Tangy Coleslaw in Taste of Home June/July 2001, p34

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LazyBetty User ID: 1656182 48429
Reviewed Apr. 20, 2014

"Made for Easter to go with Honeybaked Ham. easy and yummy. I used red pepper and red onion because that a what I had on hand. Made it very pretty. I also added 2T sesame seeds."

MY REVIEW
wombatt User ID: 4256084 87809
Reviewed Sep. 18, 2010

"I MADE THIS LABOR DAY WEEKEND FOR OUR DAUGHTERS BITHDAY PARTY AND IT IS WONDERFUL. VERY GODD WILL AND WOULD NOT CHANGE A THING"

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