Tangy Coleslaw

It was only a few years ago when I found out about sweet-sour coleslaw. I love it! Here is my latest version.


  • 1 head of green cabbage
  • 2 green apples
  • 1 red bell pepper
  • 4 green onions
  • 1/3 cup cider vinegar
  • 1/4 cup grapeseed oil (or another mild salad oil)
  • 1 Tablespoon white sugar
  • 2 Tablespoons brown sugar
  • 1 teaspoon celery seeds (find them in the spice aisle, they look like poppy seeds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper (optional)

How To

  1. Cut the cabbage into quarters, remove the core, and slice into 1/4 inch thin strips. It's important to use fresh cabbage that you slice right before making this coleslaw, not bagged shredded cabbage.
  2. Cut the apples into thin "sticks," cut the bell pepper into small (1/4 inch) squares, and slice the green onions into very thin ovals. Put all of the chopped vegetables together in a large bowl and set aside.
  3. Make the dressing by whisking together the vinegar, oil, white sugar, brown sugar, celery seeds, salt, black pepper, and (if you like spicy) red pepper.
  4. Add the dressing to the vegetables and mix well. Make sure all of the apple pieces are coated well so that they don't brown, and everything should be well distributed through your coleslaw.
  5. Refrigerate at least 30 minutes, serve within 24 hours for the best texture and appearance.
Copyright 2017 Amanda Hansen all rights reserved