Sweet-and-Sour Cole Slaw

Sweet-and-Sour Cole Slaw

Cook’s Illustrated. Published July 1, 1995.

Serves 4.

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.

INGREDIENTS

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

INSTRUCTIONS

  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.)