Amish Sweet and Sour Coleslaw
Perfect for a cookout, this sweet and tangy coleslaw is a wonderful complement to grilled chicken, burgers, or other picnic fare!
Servings 6 servings
- 1 cup sugar
- 1 ½ teaspoons garlic salt
- 1 ½ teaspoons minced onion
- 1 ½ teaspoons paprika
- ½ cup ketchup
- ½ cup apple cider vinegar
- 1 cup oil such as vegetable or canola oil
- Salt and pepper to taste
- 1 medium head cabbage shredded (or 1 14-ounce bag of pre-shredded coleslaw mix)
- 1 onion finely diced
- 3-4 carrots shredded
In a large saucepan, whisk together sugar, garlic salt, minced onion, paprika, ketchup, vinegar, and oil. Bring to a boil and boil for 1 minute, whisking the entire time. Remove from heat and allow to cool completely in the refrigerator (at least 4 hours, or overnight). Season with salt and pepper, to taste.
Combine all vegetables in a large bowl and pour cooled dressing over top. Note: you will not need all of the dressing, so I suggest that you add the dressing slowly until the vegetables are coated completely, but not too soggy. You can keep any extra sauce in the refrigerator for up to 1 week and use it as a salad dressing, as a marinade for chicken, or as a stir-fry sauce.
Serve coleslaw immediately, or allow to chill for a few hours.
Serving: 1/8 of recipe, using half of the dressing | Calories: 221kcal | Carbohydrates: 24.5g | Protein: 2g | Fat: 14g | Saturated Fat: 1g | Sodium: 116mg | Fiber: 3.5g | Sugar: 18g