Brookville Sweet Sour Coleslaw
Brighten up your next meal with Brookville Sweet Sour Coleslaw, a classic recipe that strikes the perfect balance between tangy and sweet. Featuring a crisp medley of finely shredded green cabbage, grated carrots, and diced green bell peppers, this coleslaw is brought to life with a zesty homemade dressing made from white vinegar, sugar, Dijon mustard, celery seed, and a touch of vegetable oil. The dressing is gently heated to dissolve the sugar, infusing the vegetables with bold, crave-worthy flavor. Ready in just 20 minutes plus chill time, this make-ahead side dish is ideal for summer picnics, potlucks, or barbecue spreads. Serve it chilled and let the flavors meld for an irresistible crunch that will complement any main course.
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Recipe Information
Ingredients
- 1 medium head Green cabbage
- 2 large Carrots
- 1 medium Green bell pepper
- 1 cup Sugar
- 1 cup White vinegar
- 0.5 cup Vegetable oil
- 1 teaspoon Salt
- 1 teaspoon Celery seed
- 1 tablespoon Dijon mustard
Instructions
Finely shred the green cabbage using a sharp knife, mandoline slicer, or food processor. Place the shredded cabbage in a large mixing bowl.
Peel and grate the carrots using a box grater or food processor, then add them to the bowl with the cabbage.
Dice the green bell pepper into small pieces and combine it with the cabbage and carrots.
In a medium saucepan, combine the sugar, white vinegar, vegetable oil, salt, celery seed, and Dijon mustard. Whisk the mixture together over medium heat and bring it to a gentle boil to dissolve the sugar.
Once the sugar has fully dissolved and the mixture is smooth, remove the saucepan from the heat and allow it to cool slightly for about 5 minutes.
Pour the warm sweet and sour dressing over the cabbage, carrots, and bell pepper mixture. Toss everything well to ensure the vegetables are evenly coated in the dressing.
Cover the bowl and refrigerate the coleslaw for at least 4 hours or preferably overnight to allow the flavors to meld and the cabbage to soften slightly.
Before serving, toss the coleslaw again and transfer it to a serving dish. Serve chilled.
Nutrition Facts
Calories |
1956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.4 g | 140% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2884 mg | 125% | |
| Total Carbohydrate | 242.0 g | 88% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 221.7 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 249 mg | 19% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1575 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
