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Sweet and Sour Coleslaw

This recipe is SWEET! It’s both super easy and super delicious! You will LOVE it and get compliments to boot!

Coleslaw with ribs and grilled potato salad on a brown plate.

The day after I served it, requests for the recipe came rolling in. This Sweet and Sour Coleslaw is a terrific accompaniment to the Amazing BBQ Ribs and Grilled Potato Salad with Scallions recipes that I just published in the June newsletter. If you are not signed up for that, you can do so now by clicking on the blue box on the right hand side here. That will take you to a page to sign up, and I’ll make sure you get one.

This recipe is from a cookbook that was a gift to me from our lovely Bianca, who was visiting from Italy by way of South Carolina, it is a find! Her Italian boyfriend is working for a company based down there and she was visiting him before coming to visit us in NYC. She said she wanted to bring me a little bit of the South so she picked out this Farm Fresh Southern Cooking cookbook, by Tammy Algood. I had never heard of Tammy, but so far I’ve made about eight recipes from this book and they’ve all been terrific! All of them are relatively quick, easy and super delicious! And yes, of course I’ve made changes – just a little though.

I figure that people from the South know coleslaw and from this recipe, they really do. It is perfect for your upcoming July 4th celebrations. And don’t forget to let me know if you want to receive the newsletter for the best ribs and a really different potato salad recipe.

(adapted from Tammy Algood and her Farm Fresh Southern Cooking cookbook)

1 medium head of cabbage, shredded
1/2 cup sugar
1/4 cup honey
2 tsp. firmly packed light brown sugar
2 tsp. salt
1 rounded tsp. dry mustard
2/3 cup canola oil
1 cup cider vinegar
1 tsp. celery seeds

Remove the 2 – 3 outer leaves from the cabbage, wash and dry with a paper towel. Cut into quarters, and shred on a mandoline, avoiding the core. (I love to munch of the core while making this – something my mother used to do, giving me a piece, while I watched her shred.)

Place the shredded cabbage in a large bowl. Sprinkle with the white sugar and drizzle with honey. Do not stir.

In a small saucepan, over medium–high heat, combine the brown sugar, salt, dry mustard, oil, vinegar and seeds. Bring to a boil and remove from heat. Let cool for 15 minutes. Pour over coleslaw, tossing and mixing well. Cover and refrigerate at least 4 hours before serving.



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