A Tuesday two-fer: Two sweet-and-sour salad recipes

28 May
Carolina Coleslaw

Carolina Coleslaw

Today’s blog is a two-fer because if you don’t like cabbage, or you don’t have a cabbage, or you’re sick of cabbage, you can substitute cucumbers and follow the exact same recipe. Use three large cucumbers, peeled and sliced thin, or two English cucumbers, which you can peel or not .

I’ve been making this recipe for years. I adapted it from a recipe I clipped from a magazine. It’s attributed to “Mrs. McCollum.”  I use about half the dressing originally called for, and it’s ample. You can adjust the amounts and use even less if you use less cabbage. You can substitute Splenda for the sugar with no ill effect (unless, like my kids, you think using Splenda in the first place is an ill effect).

This salad will keep for two weeks or more in the refrigerator.

Carolina Coleslaw

Ingredients:

1 large cabbage, about 3 lb., quartered, cored and shredded finely (or cheat and use a bag of coleslaw mix)
1 bell pepper, any color, sliced thinly or diced
1 medium sweet onion, sliced thin
½ cup sugar
½ tsp. salt
½ tsp. dry mustard
½ tsp. celery seeds
½ cup vinegar
⅓ cup vegetable or olive oil

Sweet Sweet & Sour Cucumber Salad

Sweet & Sour Cucumber Salad

Directions:

Combine cabbage, pepper and onion in a large bowl. Mix sugar, salt, mustard and celery seeds in a small saucepan. Add vinegar and oil and bring to a boil. Continue to cook a few minutes over low heat until sugar dissolves. (Alternatively, put everything into a large measuring cup and heat to boiling in the microwave. Stir well to make sure the sugar is dissolved.)

Pour the hot dressing over the cabbage and toss well to mix. Cool to room temperature, then cover and refrigerate until ready to serve. Plan to let it sit at least three hours before you serve it.

Serves about 12

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2 Responses to “A Tuesday two-fer: Two sweet-and-sour salad recipes”

  1. Gzatty May 29, 2013 at 2:16 pm #

    Hi Bobbie –

    I am delighted to see this recipe, I’m going to try it, as is, with pre-shredded cabbage, and then try to cut the sugar. I found a similar recipe on Sparkpeople.com a few days ago, with oil, vinegar, and sugar, only, as Original Whitehouse Coleslaw. Yours looks much better with the added veggies and spices.

    Greta

    • bnlewis May 29, 2013 at 2:55 pm #

      Enjoy, Greta! The celery seeds make a big taste difference, the mustard not so much (I make this almost every year at Passover, when of course you can’t use any kind of mustard.) I don’t know if you’d want it less sweet, but you can use a sugar substitute such as Splenda.

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