Side DishSalad

Sweet And Sour Cabbage Slaw

Name: Sweet And Sour Cabbage Slaw
Prep time: 15 min
Cook time: 5 min
Total time: 4 h 20 min
Yield: 6 servings
Cuisine: american
Ingredients: 900 g green cabbage cored and thinly shredded; 1 pcs yellow onion halved and thinly sliced; 1 pcs green bell pepper seeded and thinly sliced; 240 ml white vinegar; 180 ml neutral vegetable oil; 100 g granulated sugar; 1.5 tsp salt; 1 tsp celery salt; 1 tsp mustard powder

A crisp and tangy cabbage slaw with a boiled sweet and sour dressing that helps preserve it. This make-ahead side dish gets better as it marinates and will keep for several days in the refrigerator.

An original recipe by Forkin

Total time: 4 hr 20 min
Serves: 6
Difficulty: Easy
Per serving: 398 kcal

Allergen information: may contain celery. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

Salad

900 ggreen cabbage, cored and thinly shredded
1 pcsyellow onion, halved and thinly sliced
1 pcsgreen bell pepper, seeded and thinly sliced

Dressing

240 mlwhite vinegar
180 mlneutral vegetable oil
100 ggranulated sugar
1.5 tspsalt
1 tspcelery salt
1 tspmustard powder

Equipment

tongs · small saucepan · large bowl · cutting board · knife · whisk

The method

Step by step

1
In a large, non-reactive bowl, combine the shredded cabbage, sliced onion, and sliced green bell pepper.
About 15 min
Cook’s note: Using a mandoline can help you get very thin, uniform slices for the vegetables, but a sharp knife works just as well.
2
In a small saucepan, combine the white vinegar, vegetable oil, granulated sugar, salt, celery salt, and mustard powder.
About 1 min
3
Place the saucepan over medium-high heat and bring the mixture to a rolling boil, whisking occasionally to ensure the sugar and salt dissolve completely.
About 4 min
Cook’s note: Once it boils, remove it from the heat immediately to prevent the sugar from caramelizing.
4
Carefully pour the hot dressing over the cabbage mixture in the bowl.
About 1 min
5
Toss well with tongs or two large spoons until all the vegetables are evenly coated with the dressing.
About 2 min
Cook’s note: The vegetables will seem voluminous at first but will wilt down as they marinate.
6
Cover the bowl and refrigerate for at least 4 hours before serving to allow the flavors to meld.
About 4 hr
Cook’s note: For the best flavor and texture, let it marinate overnight.

Per serving

Nutrition

67%Score

Calories: 398.2kcal
Protein: 2.8g
Carbs: 30g
Fat: 30.6g
Fibre: 4.8g
Sugar: 23.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store in an airtight container in the refrigerator.

Reheating

Serve chilled directly from the refrigerator.