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Nutrition Facts

Serving Size 1 (194g)

Recipe makes 15 servings

The following items or measurements are not included below:

2 tablespoons dry mustard

1 1/2 teaspoons celery seeds

Calories 222
Calories from Fat 135 (60%)
Amount Per Serving %DV
Total Fat 15.1g 23%
Saturated Fat 2.0g 10%
Monounsaturated Fat 10.8g
Polyunsaturated Fat 1.7g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 179mg 7%
Potassium 366mg 10%
Total Carbohydrate 21.4g 7%
Dietary Fiber 3.5g 13%
Sugars 16.6g
Protein 2.4g 4%

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Sweet and Sour Cole Slaw

Recipe #341126 | 15 min | 15 min prep | add private note
(0) RATE IT NOW Print Recipe

By: Chef #530766
Dec 3, 2008

Ever since she was a child, Maribeth couldn't stand the sight of mayonaisse, and mommy went to great lengths to hide it in recipes where it was required - but there was simply no hiding it in cole slaw. So she turned to a local cookbook at the time - the old River Road Recipes II - A second Helping - put out by the Junior League of Baton Rouge, Louisiana. Here is a GREAT tasting, non-creamy cole slaw - particuarily good with barbequed chicken. Notice that this recipe is made the night before - and also, as it contains no eggs or dairy, it would be perfectly safe for travel on picnics. This recipe is credited to Mrs. Ben Miller, Jr.

SERVES 15 , 15 Servings (change servings and units)

Ingredients

Directions

  1. 1
    Shred cabbage into a large container, top with the onions,sliced into thin rings and sprinkle with 3/4 cup of sugar.
  2. 2
    Combine vinegar, salt, remaining sugar, mustard, and celery seeds and bring to a boil. Add the salad oil and pour over cabbage mixture while hot.
  3. 3
    Cover and refrigerate overnight.
  4. 4
    In the morning, stir well.

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