Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Sweet 'n' sour coleslaw




Source of Recipe


First published in Chatelaine's 01/1995 issue.


List of Ingredients




3/4 cup ( 175 mL) white vinegar
1/2 cup ( 125 mL) granulated sugar
1/4 cup ( 50 mL) vegetable oil
1 tsp ( 5 mL) salt
1 tsp ( 5 mL) dry mustard
1/2 tsp ( 2 mL) celery seeds
1/2 small onion, grated
1 large green cabbage
2 medium carrots
2 sweet peppers, 1 red and 1 green, cut into thin strips (optional)
1 handful finely chopped parsley



Recipe



. Measure vinegar, sugar, oil, salt, mustard, celery seeds and onion into a medium-size saucepan. Place saucepan over medium-high heat and bring to a boil. Stir often to ensure that sugar is dissolved. As soon as mixture comes to a boil, pour into a heat-proof container, preferably metal, to speed up cooling, and refrigerate until cold, about 30 to 45 minutes.

2. Meanwhile, using a large knife or the slicing disk of a food processor, thinly shred cabbage. Place in a large bowl. You should have about 16 cups (4 L). Peel and grate carrots. Seed and thinly slice peppers, if using. Add carrots and peppers to cabbage, tossing until evenly mixed. Pour cooled dressing over vegetables and toss until coated.

3. Cover salad and refrigerate at least until chilled, about 4 hours or preferably overnight, to give flavors a chance to blend. Sprinkle with chopped parsley just before serving. Covered and refrigerated, this salad will keep for at least 3 or 4 days. Stir salad occasionally while in the refrigerator.