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Sweet and-Sour Coleslaw

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Sweet and-Sour Coleslaw
  • Prep 15 min
  • Total 3 hr 15 min
  • Servings 8
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With a vinegar and sugar base, this tart but refreshing coleslaw is perfect for summer and packed with veggies.
Updated Mar 17, 2014

Ingredients

  • 1/2 medium head green cabbage, finely shredded (4 cups)
  • 1 large carrot, finely shredded (1 cup)
  • 1 medium green bell pepper, chopped (1 cup)
  • 4 medium green onions, thinly sliced (1/4 cup)
  • 1/2 cup sugar
  • 1/2 cup white wine vinegar, white vinegar or cider vinegar
  • 1/4 cup vegetable oil
  • 1 teaspoon ground mustard
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon salt

Steps

  • 1
    In large glass or plastic bowl, place cabbage, carrot, bell pepper and onions. In tightly covered container, shake remaining ingredients. Pour over vegetables; stir.
  • 2
    Cover; refrigerate at least 3 hours, stirring several times, until chilled and flavors are blended. Stir before serving; serve with slotted spoon.

Tips from the Betty Crocker Kitchens

  • tip 1
    Substitute 6 1/2 cups packaged coleslaw mix for the cabbage and carrot; omit bell pepper.

Nutrition

140 Calories, 7g Total Fat, 1g Protein, 17g Total Carbohydrate, 15g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
140
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
170mg
7%
Potassium
160mg
5%
Total Carbohydrate
17g
6%
Dietary Fiber
1g
6%
Sugars
15g
Protein
1g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
50%
50%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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