Saturday, September 7, 2019

Sweet and Sour Coleslaw


3 lbs cabbage shredded
1 large onion shredded
3 tablespoons sugar
3/4 cup canola oil
1/4 cup  Apple Cider vinegar
1/2 cup rice wine vinegar
1 teaspoon celery seeds
1 teaspoon dry mustard
1 teaspoon salt


Combine cabbage, onion and sugar in a bowl.
Bring the oil, vinegar, celery seeds, dry mustard and salt to a boil.
Pour over the cabbage mixture.
Store in an airtight container in the refrigerator, and stir every 2-3 days.
Don't serve until the 4th day.


  1. Oh YUMMY !!! Anything sweet and sour or sweet and hot is one for me. Love the sound of this one. Cabbage is going on my shopping list. Thanks Linda

    1. You know how much we loves Pearls. Remember the BBQ place I told you about awhile ago? They have the BEST coleslaw. They don't use mayo ( which is very strange in this area which loves high fat food)

      This recipe is pretty close to Pearls. It's excellent and a sure make again.

      The only change I made was the recipe called for ONE cup sugar which was way to much for me..

      The original recipe used regular white vinegar. You know how I like to tweak recipes.

      Any questions just send me a note!

  2. I don't like cole slaw with mayo. I never use it in making tuna salad either. This sounds like it will be the best one yet. One cup of sugar sounds like a lot. I don't know if I would make the whole recipe or cut it in half. Seems like 3 pounds of cabbage would be too much for me. Will let you know when I make it.

    1. Myra- I used 2 bags of slaw. It's cut up and has carrots and red cabbage. it also saves time.

      As mentioned the 3 cups was WAY to much for me. Start with a few tablespoons and it you want it sweeter add more.

  3. I will try this one. Maybe use less sugar myself. Larry and I both Jove Sweet and Sour.

    1. Dottie- try the sugar substitute. I never used it so start with a little bit at a time.

  4. This looks So Good, Linda. Can't wait to try it!! Thank you for always sharing your wonderful recipes with us!