Best 10 Sweet Sour Rainbow Slaw Recipes

SWEET AND SOUR SLAW

Steps:

• In a jar with lid, combine the sugar, vinegar, water, salt, mustard seed and celery seed. Cover tightly and shake vigorously until sugar is dissolved. Chill dressing for several hours or overnight.
• In a large bowl, toss together the cabbage, celery, green peppers, pimento and dressing until evenly coated. Cover and chill until serving.

SWEET & SOUR RAINBOW SLAW

Steps:

• Put all the vegetables in a large bowl of iced water and leave in the fridge for 1 hr to crisp up. Drain well and pat dry on a tea towel, then tip into a large serving bowl.
• To make the dressing, whisk all the ingredients together with a large pinch of salt until the sugar has dissolved. Pour over the vegetables, toss well and chill until ready to serve.

SWEET AND SOUR COLESLAW

Steps:

• In a large bowl, combine the cabbage, carrots, celery, green pepper and onion. In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, salt, pepper and paprika; shake well. Pour over cabbage mixture and toss to coat. Cover and refrigerate until serving.

SWEET AND-SOUR COLESLAW

Steps:

• In large glass or plastic bowl, place cabbage, carrot, bell pepper and onions. In tightly covered container, shake remaining ingredients. Pour over vegetables; stir.
• Cover; refrigerate at least 3 hours, stirring several times, until chilled and flavors are blended. Stir before serving; serve with slotted spoon.

GRANDMA'S SWEET SLAW

Steps:

• In a large bowl, stir together the sugar and mayonnaise. Add the carrots and cabbage, and mix until well coated. Serve chilled.

TEXAS SWEET & SOUR COLE SLAW

Steps:

• Whisk sugar, vinegar, and oil to blend in large bowl. Add remaining ingredients and toss to combine. Season to taste with salt and pepper. Cover tightly and refrigerate at least 4 hours, tossing occasionally. (Can be prepared 2 days ahead. Keep refrigerated.).

TROPICAL SLAW WITH SWEET & SOUR DRESSING

Steps:

• Combine the cider vinegar, canola oil, sugar and some salt and pepper in a bowl and whisk until the sugar dissolves.
• Combine the pineapple, mango and red cabbage in a large bowl. Season with salt and pepper, add the dressing and toss to coat. Add the green onions and cilantro and toss again. Cover and refrigerate for at least 1 hour before serving.

SWEET & SOUR SLAW

Steps:

• Mix 2 Tbsp. dressing and lemon juice until blended; toss with apples in large bowl.
• Combine sugar, mustard, caraway seed and remaining dressing. Add to apple mixture along with all remaining ingredients; mix lightly.
• Refrigerate 1 hour.

SWEET & SOUR COLESLAW

Steps:

• Shred or chop all vegetables finely. I use a sharp knife and chop by hand
• first removing the hard core from the cabbage (dispose).Place all vegetables in a large bowl.
• For dressing, mix all remaing ingredients in saucepan and boil for 2-3 minutes.Pour over vegetables, cover and place in fridge.Let set at least 24 hours. Keeps for 2-3 weeks in coverd container or jar in fridge.

SWEET SLAW

Steps:

• Slice cabbage into quarters; cut away the core, which is bitter. Peel and discard outer layers of cabbage until you get to the first unblemished layer of leaves. Break up the remaining layers of leaves and place in a bowl. Use a chopper to chop the cabbage by hand in the bowl, or chop on a flat work surface using a sharp knife. (Optional: Pulse cabbage in a food processor to a minced consistency.) Place minced cabbage back into the bowl.
• Once cabbage is minced, add mustard, mayonnaise, salad dressing spread, and sugar. Toss well to combine. After several minutes, the cabbage will begin to release moisture. Cabbage is fully mixed when a spoon pressed down on the slaw yields pooled liquid. Serve.