Sweet and Sour Coleslaw

Looking for a different type of coleslaw? Look no more because Sweet and Sour Coleslaw is for you! It’s creamy, crunchy, tangy, sweet, and full of flavor.

sweet and sour cole slaw

Coleslaw is a wonderful side dish for the summer months. This one is simple to make, but it has a lot of wonderful flavors going on so it isn’t your everyday coleslaw.

Green cabbage, red cabbage, carrots, garlic, and celery make this coleslaw taste delicious. It has a crisp and crunchy texture with the celery.

The dressing is smooth and creamy. Sweet and sour flavors mingle together to make this coleslaw unique.

Sweet and Sour Cole Slaw

This is an old Ukrainian recipe. It goes excellent with any meal. It can be frozen up to 3 months…or stays good in the fridge for a week.

Love Coleslaw? Check out these other coleslaw recipes

Famous Dave’s Cole Slaw
Corky’s Cole Slaw
Frozen Cole Slaw
Houston’s Cole Slaw

sweet and sour cole slaw

Sweet and Sour Cole Slaw

This coleslaw has a unique flavor. 
4.75 from 4 votes
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Course: Salad
Cuisine: American
Keyword: Coleslaw Recipe
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 10
Calories: 103kcal


  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 2 tablespoons Lemon Juice
  • 2 tablespoons white wine champagne vinegar
  • 2 tablespoons Miracle Whip Do not substitute
  • 5 ounces sour cream
  • 3-4 garlic cloves
  • 1 head cabbage
  • 1-2 leaves red cabbage
  • 3 large carrots
  • 3-4 green onions
  • 3-4 celery stalks


  • Rub salad bowl and the inside of the lid with all of the garlic cloves(save garlic). Cover bowl and let stand in the refrigerator as long as possible, overnight is best. Shred all of the vegetables as small as possible and chop up left over garlic. 
  • Combine all of the sauce ingredients together and stir until the vegetables are creamy with the sauce. Place vegetables in the garlic marinated bowl and stir well. Cover and let stand in the refrigerator until cool. This gets better as the salad marinates together. This salad will keep good in the fridge for 5 - 6 days and can be frozen for later use.


Thanks to rickoh for sharing this salad recipe.


Calories: 103kcal | Carbohydrates: 18g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 127mg | Potassium: 249mg | Fiber: 3g | Sugar: 14g | Vitamin A: 3810IU | Vitamin C: 37.1mg | Calcium: 62mg | Iron: 0.6mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions


  1. Julia McKinnis

    4 stars
    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!

  2. GeriGreene

    5 stars
    I love Ott’s dressing on cabbage. A STL area bottled dressing. If you freeze this dressing doesn’t it go soggy?

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