Recipe(tried): Sweet and Sour Coleslaw (Cook's Illustrated)

Sweet and Sour Coleslaw
Serves 4

I've made this several times, it's easy, and yummy, and can easily be tripled. The recipe comes from Cook's Illustrated.

1 pound (about 1/2 medium head) red or green cabbage, shredded fine or chopped (6 cups)
1 large carrot, peeled and grated
1/2 cup sugar
2 teaspoons kosher salt or 1 teaspoon table salt
1/4 teaspoon celery seeds
6 tablespoons vegetable oil
1/4 cup rice wine vinegar
Ground black pepper

1. Toss cabbage and carrots with sugar, salt, and celery seeds in colander set over medium bowl. Let stand until cabbage wilts, at least 1 hour and up to 4 hours.

2. Pour draining liquid from bowl; rinse bowl and dry. Dump wilted cabbage and carrots from colander into bowl.

3. Add oil and vinegar; toss to coat. Season with pepper to taste. Cover and refrigerate until ready to serve. (Can be refrigerated 5 days.)

Since rice wine vinegar tends to mellow, you may want to use cider vinegar if making the slaw a day ahead. The presence of the sugar in this recipe keeps you from having to rinse off salt from the cabbage, as is ordinarily the case.

For good measure: If the cole slaw is to be eaten immmediately, rinse it quickly in ice water rather than tap water, then pat it dry. Coleslaw, at least the creamy style, should be served cold.