Serves: 6
Total Calories: 201
Toss cabbage and carrots with sugar, salt and celery seed in a colander set over a medium bowl. Let stand until cabbage wilts – at least 1 hour, possibly up to 4 hours. Pour out the drained liquid from bowl; rinse bowl and dry. Dump wilted cabbage and carrots back into bowl. Add oil and vinegar; toss to coat. Season with pepper to taste. Cover and refrigerate until ready to serve. This recipe can be refrigerated for up to 5 days. Don’t worry, it won’t last that long!
This Sweet and Sour Slaw recipe is from the 2011 HomeCook'n Collection Cookbook. Download this Cookbook today.
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