Sweet-And-Sour Coleslaw

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Sweet-And-Sour Coleslaw Ingredients

1 lb (about 1/2 medium head) red	1/4 ts Celery seeds
1 lg Carrot; peeled and grated	6 tb Vegetable oil
1/2 c Sugar	1/4 c Rice wine vinegar
2 ts Kosher salt or 1 teaspoon	Ground Black Pepper

Instructions for Sweet-And-Sour Coleslaw

I cant believe it. I wrote this weekend requesting information about no more watery coleslaw as discussed in an old Cooks Magazine. Well, I just found that lonely magazine in a corner of my bookshelf. I saved it knowing that it was good information. The secret to good coleslaw is to presalt it until the cabbage wilts, 1-4 hours. Then you need to rinse it and pat it dry. Since rice wine vinegar tends to mellow, you may want to use cider vinegar if making the slaw a day ahead. The presence of the sugar in this recipe keeps you from having to rinse off salt from the cabbage as is ordinarily the case. 1/ Toss cabbage and carrots with sugar, salt, and celery seeds in colander set over medium bowl. Let stand until cabbage wilts, at least 1 hour and up to 4 hours. 2. Pour draining liquid from bowl; rinse bowl and dry. Dump wilted cabbage and carrots from colander into bowl. 3. Add oil and vinegar; toss to coat. Season with pepper to taste. cover and refrigerate until ready to serve. (Can be refrigerated 5 days.) Posted to EAT-L Digest by mary curtis on Jan 5, 1998

Main Ingredient: Cuisine: Uncategorized

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