Sweet and Sour Coleslaw

Sweet and Sour Coleslaw

This is my ‘from taste memory” recipe based on the coleslaw we had at the General Denver in Wilmington, Ohio. I loved their version. It’s hard to say how close mine is, since I’ve never been back, but I have to say, I love mine. A lot. If you have any sunflower kernels on hand, toss them in, too.

I think it’s best made an hour or so ahead and served the same day.

Serve it all spring and summer long with anything from the grill.

Sweet and Sour Coleslaw

Serves 8

Best made several hours ahead

4 cup coleslaw mix

1 cup shredded carrot

1 red or orange bell pepper, finely chopped

4 green onions, thinly sliced 

Dressing:

¼  cup sugar

⅓ up cider vinegar

¼ cup canola oil (or use your favorite nuetral oil)

1/2- 1 teaspoon ground mustard or to taste

½ teaspoon celery seed. optional (I almost never use it)

½ teaspoon salt

Pepper, to taste

Toss vegetables in a large bowl. Combine dressing ingredients in a jar with a lid and shake until well combined. Pour over cabbage and mix well. Season with salt and pepper.