COLESLAW: Sweet and Sour, No Mayo! |
| Name: |
Elisabeth Wilkins |
| Base: |
Navy Retired (spouse) |
| Recipe: |
SWEET & SOUR COLESLAW, serves 4
Since rice wine vinegar tends to mellow, you may want to use cider vinegar if making the slaw a day ahead. The presence of sugar in this recipe keeps you from having to rinse off salt from the cabbage.
1 large bag cole slaw mix with carrots
1/2 cup sugar
1 t table salt
1/4 t celery seeds
6 T veg oil (=1/2 cup)
1/4 cup rice wine vinegar
ground black pepper
1 Toss cabbage & carrots with sugar, salt & celery seeds in colander set over medium bowl. Let stand until cabbage wilts, at least 1 hour and up to 4 hours.
2. Pour draining liquid from bowl, rinse bowl and dry. Dump wilted cabbage & carrots from colander into bowl .
3. Add oil & vinegar; toss to coat. Season with pepper to taste. Can be refrigerated 5 days.
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