This Old-Fashioned Sweet and Sour Coleslaw brings a burst of tangy freshness to your meals! This crisp, vibrant salad combines finely shredded cabbage, carrots, and other fresh vegetables in a deliciously balanced sweet and sour dressing. Perfect as a BBQ side dish or crunchy addition to sandwiches, this Ukrainian-inspired recipe delivers a flavor explosion with every bite while offering a refreshing change from ordinary coleslaw.
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Why This Sweet and Sour Coleslaw is Special
This isn’t your everyday coleslaw. This old Ukrainian recipe creates a symphony of flavors and textures, combining the crunch of fresh vegetables with a creamy dressing that perfectly balances sweet and tangy elements. The secret technique of rubbing the serving bowl with garlic adds a subtle aromatic foundation that elevates the entire dish. It’s creamy, crunchy, tangy, sweet, and absolutely flavorful.
Ingredients You Will Need
The crunchy texture and fresh flavor of garden vegetables star in this tangy and colorful coleslaw. Here’s what you will need to make it:
For the Slaw Mix:
- Fresh garlic cloves – Used to season the serving bowl and mince into the slaw for aromatic depth
- Green cabbage – Provides the classic coleslaw base with crisp texture and mild flavor
- Red cabbage – Adds beautiful color contrast and slightly peppery notes
- Fresh carrots – Contribute natural sweetness and vibrant orange color
- Green onions – Offer mild onion flavor and fresh green color
- Celery stalks – Add extra crunch and subtle savory notes
For the Dressing:
- Miracle Whip – Creates the signature tangy-sweet base that regular mayonnaise cannot replicate
- Sour cream – Adds richness and enhances the tangy profile
- Fresh lemon juice – Provides bright acidity and prevents browning
- White wine vinegar or champagne vinegar – Contributes the essential sour element with refined flavor
- Sugar – Balances the acidity with just the right amount of sweetness
- Salt – Enhances all flavors and helps draw moisture from vegetables
Ingredient Notes
If you have trouble obtaining white wine vinegar or champagne vinegar, you can use regular white vinegar (it will get you about 90% of the way there).
Do not substitute the Miracle Whip with other mayo.
How to Make Sweet and Sour Coleslaw
This old-fashioned sweet and sour coleslaw recipe is easy to make. Here are the steps:
- Rub a salad bowl with the garlic cloves and let it stand in the refrigerator overnight.
- Mince the garlic cloves and finely shred the vegetables.
- Combine all the dressing ingredients in a bowl.
- Pour the dressing over the vegetables.
- Transfer the salad to the garlic-rubbed bowl.
Storage & Reheating Instructions
- Refrigerator Storage: Store in airtight containers for up to 1 week. The flavors actually improve after the first day as ingredients meld together.
- Freezing Guidelines: This vinegar-based coleslaw freezes well for up to 6 months. Place in freezer bags, removing as much air as possible before sealing.
- Thawing Method: Thaw completely in the refrigerator and stir well before serving, as some separation may occur.
Tip: Think about getting a food saver device that will easily remove all the air and perfectly seal your food.
Love Coleslaw? Check out these recipes!
- Asian Cabbage Slaw
- Captain D’s Coleslaw
- Copycat KFC Coleslaw
- Famous Dave’s Coleslaw
- Freezer Slaw
- Houston’s Coleslaw
- Vinegar Based Coleslaw
Favorite Salad Side Dish Recipes
- Carrot Raisin Salad
- Easy Broccoli Salad
- Cucumber Onion Salad
- Grape Salad
- Macaroni Salad
- Sauerkraut Salad
Check out my easy salad recipes and the best vegetable side dish recipes on CopyKat!
Old Fashioned Sweet and Sour Coleslaw Recipe
Ingredients
Slaw
- 3 to 4 garlic cloves
- 1 head green cabbage
- 1 to 2 leaves red cabbage
- 3 large carrots
- 3 to 4 green onions
- 3 to 4 celery stalks
Dressing
- 1/2 cup sugar
- 1/4 teaspoon salt
- 2 tablespoons lemon juice
- 2 tablespoons white wine or champagne vinegar
- 2 tablespoons Miracle Whip do not substitute
- 5 ounces sour cream
Instructions
- Rub a salad bowl and the inside of the lid with the garlic cloves (do not discard the garlic cloves). Cover the bowl and let it stand in the refrigerator for as long as possible. Overnight is best.
- Mince the reserved garlic cloves and finely shred all the vegetables. Place the garlic and shredded vegetables in a large bowl (not the garlic-rubbed bowl).
- Combine all the dressing ingredients and mix well. Pour the dressing over the vegetables and toss until fully coated.
- Transfer the salad to the garlic-rubbed bowl and stir.
- Cover and let stand in the refrigerator until cool.
How important is the white wine champagne vinegar? Can any other vinegar be substituted? I’m having a hard time finding white wine champagne vinegar in my local stores and don’t want to order online for just one recipe. Otherwise, the recipe is awesome!
You can use regular white vinegar. The recipe gets about 90% of the way there with plain white vinegar.
I love Ott’s dressing on cabbage. A STL area bottled dressing. If you freeze this dressing doesn’t it go soggy?
I don’t know if it goes soggy when you freeze it. I have never tried to freeze it before.
What is your favorite type of cole slaw?