Sweet And Sour Coleslaw


Recipe courtesy of Susan Ford, Publisher Louisiana Kitchen & Culture

Serves 12

  • 1 head green cabbage, about 1 lb, coarsely shredded
  • ​1 head red cabbage, about 1 lb, coarsely shredded
  • ​4 celery stalks, thinly sliced
  • ​1 yellow onion, diced
  • ​1 green bell pepper, seeded and diced
  • ​1 red bell pepper, seeded and diced
  • ​1/2 cup pickled jalapeño or to taste, diced
  • ​1/2 cup raw sugar
  • ​1/2 cup olive or vegetable oil
  • ​1/2 cup cider vinegar
  • ​1/2 cup cane or champagne vinegar
  • ​salt and pepper, to taste
  • ​1 tablespoon Creole mustard, or other grainy mustard
  • ​1 teaspoon celery seeds

​To Serve

  • 1/2 cup roasted peanuts
  • 1/2 cup cilantro, chopped

Note​: If the peanuts are salted, they will affect the overall salt content

Sweet And Sour Coleslaw


Click image to enlarge


In a large bowl, combine the 2 cabbages, celery, onion, bell peppers, jalapeños and sugar. Toss to mix and set aside.

​In a saucepan over medium heat, combine the oil, vinegars, salt and pepper  , mustard, and celery seeds; stir to mix well. Pour it over the cabbage mixture and toss to mix well. Cover and refrigerate overnight, stirring from time to time.

​Just before serving, garnish the coleslaw with the peanuts and chopped cilantro.


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