Sweet and Tangy Coleslaw

Name: Sweet and Tangy Coleslaw
Yield: Serves 4
Cuisine: US & Canada
Ingredients: 1/4 cup, cider vinegar, plus extra for seasoning; 2 tablespoons, vegetable oil; 1/4 teaspoon, celery seed; 1/4 teaspoon, ground black pepper; 1/2 large, green cabbage (about 1 pound), cored and shredded fine (about 6 cups); 1/4 cup, sugar, plus extra for seasoning; , Table salt; 1 large, carrot, peeled and grated; 2 tablespoons, chopped fresh parsley leaves

38 comments

Appears in Cook's Illustrated May/June 2011

We wanted a quick, bright alternative to creamy coleslaw, but how do you make a speedy slaw that’s not awash in watery dressing?

SERVES4

TIME45 minutes

has video

WHY THIS RECIPE WORKS

To keep our coleslaw recipe crisp, we needed to find a way to make the cabbage shed its excess water. Our usual technique involves salting the cabbage for a few hours, but we were determined to speed up the process. We discovered that sugar...

This is a members' feature.