Ingredients
For the Coleslaw
- 4 cups shredded cabbage about ¾ pound
- 1 Vidalia onion thinly sliced
For the Sweet and Sour Dressing
- ⅓ cup sugar
- ⅓ cup white vinegar
- ¼ cup oil olive oil, vegetable oil, or canola oil
- 1 teaspoon celery seed
- ½ teaspoon salt
- ¼ teaspoon mustard powder
- Black pepper to taste
Method
- Thinly slice the cabbage and onion. I prefer to use a mandolin for this, it makes thin and uniform slices. Place the shredded cabbage and thinly sliced onion in a large mixing bowl.
- In a microwave-safe bowl, whisk together the sugar, vinegar, oil, celery seed, salt, mustard powder, and black pepper.
- Microwave uncovered for 1½ to 2 minutes, stirring halfway through, until the mixture comes to a boil and the sugar dissolves completely.
- Pour the warm dressing over the cabbage and onions. Toss well until everything is evenly coated.
- Taste and add additional salt and pepper if desired.
- Cover tightly and refrigerate overnight. The overnight chill time allows the cabbage to soften slightly and absorb all the sweet and tangy flavors.
- Stir before serving and enjoy cold.