Swedish Coleslaw

D. Todd Miller's Note:

This simple recipe makes a great picnic side dish!

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 1 large head of cabbage , shredded
• 1 medium green bell pepper , chopped
• 1 large onion , chopped
• ½ teaspoon mustard seeds
• ½ teaspoon celery seed
• 1 cup sugar
• 1 cup white vinegar
• 2⁄3; cup oil

Directions:

1. Mix shredded cabbage, bell pepper, onion, mustard seed, and celery seed in a bowl with a cover. Set aside.
2. In a saucepan, bring sugar, vinegar, and oil to a boil, and pour over cabbage while hot. Do NOT stir cabbage mixture until cold.
3. Cover and place in the refrigerator. This will keep for several days.

Reviews

[Boos_and_Coos]

This is delicious! Perfect blend of sweet and sour, excellent texture. I can't wait to try this with my chicken casserole!

[Chef Dudo]

What a pity this did not turn out as I had hoped. I did notice the one cup of sugar when I decided to make the recipe and thought well, it sounds a lot but then the one cup of vinegar will maybe "neutralize" the sweetness. Alas, it did not. This slaw was way too sweet. We Swedes are known to like things a bit sweeter but unfortunately this was too much. On the positive side, the slaw was very easy to make and the texture of the cabbage was crisp and nice. Will perhaps try it again with much less sugar. Thanks for posting. Made for My-3-Chefs, November 2008.