Sweet-and-Sour Cole Slaw
Cook’s Illustrated. Published July 1, 1995.
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 pound cabbage (about 1/2 medium head), red or green, shredded fine or chopped (6 cups), (see illustrations below)
1 large carrot , peeled and grated
1/2 cup granulated sugar
2 teaspoons kosher salt or 1 teaspoon table salt
1/4 teaspoon celery seed
6 tablespoons vegetable oil
1/4 cup rice vinegar
Ground black pepper
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.
Pour draining liquid from bowl; rinse bowl and dry. Dump wilted cabbage and carrots from colander into bowl.
Add oil and vinegar; toss to coat. Season with pepper to taste. Cover and refrigerate until ready to serve. (Can be refrigerated 5 days.)