Sweet and Sour Coleslaw
This Sweet and Sour Coleslaw is made with an easy vinegar and sugar dressing for a crispy, crunchy slaw that's an amazing side dish or topping for sandwiches, tacos, and more.
Print
Pin
Servings:
Calories: 145kcal
Ingredients
- 1/2 head green cabbage (shredded, about 4 cups)
- 1/2 head purple cabbage (shredded, about 4 cups)
- 2 large carrots (peeled and shredded)
- 1 small yellow onion (sliced thin)
- 2/3 cup apple cider vinegar
- 1/3 cup vegetable oil
- 1/3 cup granulated sugar
- 2 teaspoons grainy mustard
- 1 1/4 teaspoons kosher salt
- 3/4 teaspoon black pepper
- Green onions (for serving)
Instructions
- In a large serving bowl, toss together the cabbages, carrots, and onions. Set aside.
- In a saucepan, combine the cider vinegar, vegetable oil, and sugar in a sauce pan over medium high heat. Bring to a boil, whisking constantly until sugar is dissolved. Lower the heat to medium and stir in mustard, salt, and pepper. Remove from heat.
- Pour the vinegar mixture over the cabbage, using your hands or a large wooden spoon to stir until all of the cabbage is thoroughly coated. Sprinkle with green onions, if desired, then cover and chill for at least 2 hours or overnight.
Notes
- Feel free to substitute to use all green cabbage if you prefer.
- This coleslaw keeps well stored in a sealed container in the fridge for 4-5 days.
- Need a use for that leftover cabbage? Try our Runza Casserole or Pickled Red Cabbage!
Nutrition
Calories: 145kcal | Carbohydrates: 15g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 329mg | Potassium: 212mg | Fiber: 2g | Sugar: 12g | Vitamin A: 2077IU | Vitamin C: 35mg | Calcium: 40mg | Iron: 1mg
Did You Make This Recipe?Leave a review, Mention @NeighborFoodie, or tag #neighborfoodies!