Texas Sweet Sour Cole Slaw
Bursting with bold flavors and Southern charm, Texas Sweet Sour Cole Slaw is the ultimate balance of tangy zest and subtle sweetness. This vibrant recipe pairs finely shredded green cabbage, crisp carrots, and sharp red onion with a perfectly blended homemade dressing made from apple cider vinegar, granulated sugar, Dijon mustard, and celery seeds. With no cooking required, this quick and easy coleslaw comes together in just 20 minutes, making it ideal for summer barbecues, picnics, or as a refreshing side for grilled dishes. Refrigerated overnight, the flavors intensify, and the cabbage softens to perfection, ensuring every bite is irresistibly satisfying. Serve it chilled to highlight its bold, Texas-inspired flair!
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Recipe Information
Ingredients
- 1 medium head Green cabbage
- 2 large Carrots
- 1 small Red onion
- 0.5 cup Granulated sugar
- 0.5 cup Apple cider vinegar
- 0.25 cup Vegetable oil
- 1 tablespoon Dijon mustard
- 1 teaspoon Celery seeds
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
Instructions
Remove the outer leaves of the cabbage, then finely shred the cabbage using a sharp knife or food processor. Place the shredded cabbage into a large mixing bowl.
Peel and grate the carrots using a box grater or food processor. Add the carrots to the bowl with the cabbage.
Finely slice the red onion into thin strips, ensuring uniform size for even distribution. Add the sliced onion to the bowl.
In a small saucepan over low heat, combine the granulated sugar, apple cider vinegar, vegetable oil, Dijon mustard, celery seeds, salt, and freshly ground black pepper. Heat the mixture until the sugar is fully dissolved, stirring occasionally. Do not let the mixture boil.
Remove the saucepan from the heat and let the dressing cool slightly for about 5 minutes.
Pour the dressing over the cabbage mixture in the mixing bowl. Toss everything together thoroughly until the vegetables are evenly coated with the dressing.
Cover the bowl with plastic wrap or transfer it to an airtight container. Refrigerate the coleslaw for at least 2 hours or overnight to allow the flavors to meld and the cabbage to soften slightly.
Before serving, toss the coleslaw one more time to redistribute the dressing. Serve chilled as a side dish or topping.
Nutrition Facts
Calories |
1086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.7 g | 73% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1717 mg | 75% | |
| Total Carbohydrate | 147.5 g | 54% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 122.9 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1360 mg | 29% | |
*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.
