A vinegar based marinated slaw recipe in which no oil is used. This is a delicious alternative to creamy coleslaw. This snappy slaw has a sweet and tangy dressing laced with mustard and celery seeds.Goes well with anything and leftovers last for days. Check it out the Sweet and Sour Slaw Recipe here!!
[one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 6 [/one_third_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 8 cups shredded cabbage
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- 1 tbsp pimento pepper
- 1/2 cup cider vinegar
- 1/2 cup white sugar
- 1/4 cup cold water
- 1/2 tsp mustard seed
- 1/2 tsp celery seed
- 1/2 tsp salt
[/tab] [tab]Yield: 6 servings
Amount Per Serving
- Calories: 99
- Total Fat: 0.3g
- Cholesterol: 0 mg
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
In a small bowl, add sugar, water, vinegar, mustard seed, celery seed and salt.
Stir until sugar is dissolved.
Cover and Chill dressing for several hours or overnight.
Next day, place cabbage, green peppers,celery, pimento in a large bowl.
Pour dressing over it. Toss until well coated
Cover and chill for 30 minutes before serving. Sweet and Sour Slaw is ready to serve.
- Serve with Barbecue Beef.