For a sweeter slaw, increase the sugar by a tablespoon or two. If you don't have pimento peppers, a small amount of finely diced red bell pepper can be substituted. The slaw is best served cold. It can be made a day ahead, but the vegetables will soften over time.
Sweet and Sour Slaw
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PREP TIME20 mins
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COOK TIME0 mins
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TOTAL TIME4 hrs 20 mins
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SERVING6 People
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VIEWS109
A refreshing and tangy slaw, inspired by classic German recipes, that relies on a vibrant vinegar marinade instead of oil for a light, crisp flavor. Perfect as a side dish or topping!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate23 g
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Fiber3 g
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Protein2 g
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Saturated Fat0 g
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Sodium414 mg
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Sugar20 g
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Fat0 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Prepare the Dressing: In a jar with a tight-fitting lid, combine the sugar, cider vinegar, ice water, salt, mustard seeds, and celery seeds. (5 minutes)
02 Step
Recipe View Shake Vigorously: Seal the jar tightly and shake vigorously until the sugar is completely dissolved. This may take a minute or two of shaking. (2 minutes)
03 Step
Recipe View Chill the Dressing: Place the jar in the refrigerator and chill the dressing for at least 2 hours, or preferably overnight, to allow the flavors to meld. (120 minutes)
04 Step
Recipe View Combine Vegetables: In a large bowl, combine the shredded cabbage, chopped celery, chopped green bell pepper, and chopped pimento pepper. (5 minutes)
05 Step
Recipe View Dress the Slaw: Pour the chilled dressing over the vegetables. Toss gently but thoroughly to ensure all the vegetables are evenly coated with the dressing. (3 minutes)
06 Step
Recipe View Chill the Slaw: Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 30 minutes before serving. This allows the flavors to further develop and the slaw to become more tender. (30 minutes)
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RECIPE REVIEWS
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Juanita Waters
Mar 17, 2025This slaw is fantastic! The vinegar dressing is so refreshing and not at all heavy like mayo-based slaws.
Amani Osinski
Dec 16, 2024Easy to make and delicious! I love that it's oil-free. I'll definitely be making this again.
Herminio Wilderman
Oct 19, 2024I let it sit overnight and the flavors were incredible the next day. Highly recommend!
Dolores Oconnell
Sep 6, 2024I made this for a BBQ and everyone raved about it. I did add a little extra sugar as suggested, and it was perfect for my taste.