This recipe is SWEET! It’s both super easy and super delicious! You will LOVE it and get compliments to boot!
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.
SWEET AND SOUR COLESLAW – serves 8
(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.
Delish!
Let’s talk about temperature
Summer pleasures!!
Veal Milanese – or Pork
Mother’s Day Recap & Fettuccine with Salmon & Sugar Snap Peas
Get Bolder with Smoulder! Shrimp and Tomato Appetizer
I like coleslaw on the sweet side, Will definitely give this recipe a try.
Jovina Coughlin recently posted…Grilled Salads For Those Really Hot Days !
This isn’t really sweet, sweet, Jovina, but I think it’s just sweet enough!! I think you’d like it!
I love coleslaw and this does sound like something I’d love. Cute way you got the recipe.
Maureen | Orgasmic Chef recently posted…Carseldine Farmers and Artisan Market
Well you’re from the south – you’d LOVE this!!
Coleslaw brings back some memories… time I made some, yours look delicious!
ela h.
Another version of sauerkraut, right Ela? Enjoy!!
You are right there is nothing better than a little sweet and sour coleslaw next to a slab of ribs. I really prefer the vinegar dressing instead of a heavy mayo dressing. Have a super week. Take Care, BAM
Bam’s Kitchen recently posted…Red White and Blue Healthy Sorbets
Thanks Bam!! You too!
That looks so good. I like the vinegar over creamy anyday. The Russians have a similar coleslaw. So good!
Thanks Amanda – try this and let me know how you like it!
Great twist on the classic coleslaw. Just might try it for my next bbq indeed, perfect match.
Evelyne@cheapethniceatz recently posted…Pistachio Syrup and Cake for my 7th Blogiversary plus a Giveaway
Thanks Evelyne!! Do let me know how you like it if you give this a go!
This DOES sound like the perfect coleslaw. My mom always added celery seed, so I know I’ll love your version! Have a terrific holiday!
Liz recently posted…Grilled Flank Steak with Soy, Garlic and Ginger Marinade #SkinnyTip
I think the only time I use celery seed is for coleslaw, Liz!! I hope you try this – I think you’ll LOVE it!
Easy and delicious are two adjectives I like to find describing a recipe. This sounds good.
B recently posted…♥ Healthy and Delicious Fridge Cake
I’m with you on that one, B!!
Sounds good – will give this a try!!
Cynthia recently posted…PassaggioWines.com
Thanks Cynthia!! What wine should we serve with it?