Best 9 Sweet Sour Rainbow Cole Slaw Recipes

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 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 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.

SWEET & SOUR RAINBOW COLE SLAW

Steps:

• 1. These are most of the ingredients I used to make this recipe. I will post the recipe for the perch fillets that I served with this slaw very soon.
• 2. Add both the finely shredded red cabbage and the white cabbage to a large bowl.
• 3. Then add the remaining ingredients except grated onion to a separate bowl, & beat till mixture is creamy and smooth.
• 4. Now add the grated onion and beat again to blend thourgly.
• 5. Pour mixture over cabbage, then stir to blend. Then refrigerate for at least 2 hours before serving. Then stir again just before you are ready to serve. Garnish with chopped chive or parsley if desired.
• 6. These are the dried cherries that I used. A good way to add extra essential nutrients into your daily diet.

VEGETABLE COLESLAW

Steps:

• Fit a food processor with the thickest slicing blade. Cut the cabbages into small wedges and place horizontally into the feed tube. Process in batches. Next, fit the food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches and mix in a bowl with the grated cabbages.
• In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper. Pour enough of the dressing over the grated vegetables to moisten them. Serve cold or at room temperature.

SWEET AND SPICY COLESLAW

Steps:

• Quarter and core the cabbage. Peel the carrots and onion and cut into pieces that will fit through the feed tube of a food processor. Fit the food processor with the grater attachment and push the cabbage, carrots and onion through the feed tube to grate. Toss the grated vegetables in a large bowl.
• Prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, 1 teaspoon black pepper and the cayenne in a medium bowl. Toss the dressing with the cabbage mixture and season with salt and pepper. Cover with plastic wrap and chill at least 2 hours before serving.

SWEET SLAW

Steps:

• In a small bowl, combine the cabbage, onion, carrot, celery and green pepper. Combine the dressing ingredients; pour over cabbage mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving.

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.).

BROOKVILLE HOTEL SWEET AND SOUR COLESLAW

Steps:

• Stir cream, sugar, vinegar, and salt together in a bowl until sugar and salt have dissolved; cover and refrigerate dressing for 30 minutes to blend flavors. Pour dressing over cabbage in a bowl, toss to combine, and refrigerate until thoroughly chilled, at least 2 hours.