There’s no need for oil or mayonnaise in this flavorful sweet and sour coleslaw recipe. It’s a German-style side that pairs well with everything from vegan burgers to bratwurst. Enjoy it as a refreshing dish for barbecues and picnics, or serve it as a heartier salad with warm meals in winter. It’s very versatile!
This recipe has ample dressing, so there’s no need to be too exact on your measurements. You can add a little more cabbage, celery, carrots, bell pepper, or other veggies that you have on hand.
This photo was shared with us by the National Honey Board.
Special Diet Notes: Sweet and Sour Coleslaw
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, nut-free, soy-free, vegan, plant-based, vegetarian, and optionally paleo-friendly.
- ½ cup white sugar or honey
- ½ cup apple cider vinegar
- ¼ cup cold water
- 1 teaspoon salt
- ½ teaspoon mustard seed
- ½ teaspoon celery seed or 1 teaspoon fresh dill
- 8 cups shredded cabbage
- ½ cup chopped celery
- ½ cup shredded or julienned carrots
- ¼ cup red bell pepper
- Add the sugar or honey, vinegar, water, salt, mustard seed, and celery seed or dill to a jar with a lid. Cover tightly and shake vigorously until the sugar is dissolved. You can alternately blend the dressing in your blender.
- Refrigerate the dressing for several hours or overnight.
- Place the cabbage, celery, carrots, and bell pepper in a large bowl and toss to combine. Shake the dressing again, and pour it over the salad. Toss to evenly coat the vegetables.
- Cover and refrigerate until serving. If you let it refrigerate for a few hours, it will soften the cabbage slightly.