Sweet-and-Sour Coleslaw

Sweet-and-Sour Coleslaw

19 Reviews 4 Pics
USA WEEKEND columnist Jean Carper
Recipe by  USA WEEKEND columnist Jean Carper

“Pack in antioxidants. The ultimate in simplicity and refreshing taste, this coleslaw is flecked with green, red and yellow vegetables, the colors signifying the presence of antioxidants (cabbage is thought to have anti-cancer activity). I like its crispy, sweet-and-sour taste, unlike that of a creamy coleslaw.”

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Adjust Servings

Original recipe yields 8 servings



  1. Toss all ingredients together.

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Reviews (19)

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A quick and easy recipe for a refreshing low-cal salad substitute. Great to fix ahead of time for that family cookout. Stays fresh in the fridge for days.



I didn't have cabbage on hand, so i used red and green peppers, onion, carrots, and canned corn. Mixed up the dressing and tossed. It was delicious. I may make my salads like this more often!!!



This salad was terrific! I used a whole medium sized head of cabbage and a whole jalapeno pepper diced very fine. There was plenty of dressing. Husband absolutely loved it but it was just a bit too spicy for me. Will use a little less jalapeno next time but there will definitely be a next time!

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Amount Per Serving (8 total)

  • Calories
  • 41 cal
  • 2%
  • Fat
  • 0.3 g
  • < 1%
  • Carbs
  • 9.3 g
  • 3%
  • Protein
  • 1.6 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 122 mg
  • 5%

Based on a 2,000 calorie diet



previous recipe:

Pickled Ginger Asian Pear Coleslaw


next recipe:

Coleslaw I