Sweet and Sour Cole Slaw

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READY IN: 1hr
Recipe by pickleme

This is a good recipe to make ahead and have on hand because it will keep for months. Also, if your at an outdoor event your partygoer's don't have to worry about the egg/mayo thing.

Ingredients Nutrition

Directions

  1. 1. Chop or shred the cabbage as you prefer your slaw; I like mine shredded.
  2. 2. Mix wiith 1 cup of the sugar and set aside for one hour to sweat.
  3. 3. Mix vinegar, 1 cup sugar, salt, garlic powder, lemon juice and water to disolve sugar and salt. The celery seeds are OPTIONAL; some people have dietary restrictions for seeds.
  4. 4. Fine dice the onion, bell pepper and carrot and add to the liquid untill ready to add to the cabbage. Resist the temptation to shred the carrot because it will turn your salad orange.
  5. 5. Add the salad oil the next day or before you serve it the first time. Mix well.
  6. 6 This slaw is best made a day ahead and will keep for a long time in the refrigerator. I refrigerate mine in quart and pint jars. If you are a little shy on brine save the brine from the first jar eaten and top off the rest you have put up. You'll never be short handed for a party again.

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