Recipe: Sweet and Sour Coleslaw

SWEET AND SOUR COLESLAW

1 head red or green cabbage (about 2 pounds) or combination of both, cored and shredded
1/2 cup sugar
2 teaspoons salt
1/2 cup vegetable oil
3 tablespoons lemon juice
1/2 teaspoon poppy seeds
Ground pepper to taste
2 carrots, grated

Toss cabbage with sugar and 1 teaspoon of salt. Let stand in a colander for at least 1 hour.

Whisk oil, lemon juice, poppy seeds, remaining salt and 1/4 teaspoon pepper together in a bowl large enough to hold the salad.

Add cabbage and carrots and toss. Season with salt and pepper to taste.

Makes about 8 servings
Source: The America's Test Kitchen Family Cookbook