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
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
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