Sweet and Sour Coleslaw
Sweet-and-Sour Coleslaw
Serves 4
1 pound (about 1/2 medium head) red or green cabbage, shredded (will make about 6 cups)
1 large carrot, peeled and grated
1/2 cup sugar
2 teaspoon kosher salt or 1 teaspoon table salt
1/4 teaspoon celery seed
6 tablespoon vegetable oil
1/4 cup rice wine vinegar
Ground black pepper
Toss cabbage and carrots with sugar, salt, and celery seed in colander set over medium bowl. Let stand until cabbage wilts, at least 1 hour and up to 4 hours.
Pour draining liquid from bowl; rinse bowl and dry. Dump wilted cabbage and carrots into bowl.
Add oil and vinegar; toss to coat. Season to pepper to taste. Cover and refrigerate until ready to serve. (Can be refrigerated for 2 days.)
