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Sweet and Sour Coleslaw – Vegetarian Recipe

Sweet and Sour Coleslaw 2If you are bored with the same old traditional coleslaw, and are looking for something more interesting and refreshing, you will enjoy this recipe.

At first I was skeptical about the combination of the ingredients for this coleslaw, especially the use of pickles, and grapes.

I had a discussion with my niece, who is a Food Scientist, and she felt that it actually sounded pretty good.

She would have excluded the raisins (she does not like them), but I kept them in, and would have loved to add the walnuts, but did not have any in my pantry.


  • 4 cups cabbage, shredded (about 1/2 of a medium head of cabbage)
  • 2 medium red apples, cored and chopped (I used Gala, and shredded them)
  • 1 cup red and green, seedless grapes, halved
  • 1/2 cup onion, finely chopped (I used Vidalia onion)
  • 3/4 cup raisins
  • 1/4 cup walnuts , coarsely chopped
  • 3 large dill pickles, peeled and shredded
  • 1/3 cup low fat mayonnaise (I used Hellmann’s Light)
  • 2 Tbs brown sugar
  • 2 Tbs Apple Cider Vinegar
  • 1 Tbs coarse grain brown mustard
  • Salt and pepper to taste


  1. In a large bowl combine, cabbage, apples, onions, grapes, pickles, raisins, nuts.
  2. In a small bowl mix together the mayonnaise, mustard, vinegar, and sugar.
  3. Add to cabbage mixture and lightly toss to coat.
  4. Add salt and pepper to taste, and toss lightly.
  5. Cover and refrigerate overnight, or 2-6 hours, before serving.

Leftovers may be refrigerated in an airtight container, for 3 days or less.

2 thoughts on “Sweet and Sour Coleslaw – Vegetarian Recipe”

  1. Diana says:

    My mom loves making homemade coleslaw for Thanksgiving…Ill have to share this tasty recipe with her! 🙂

  2. Suburban Grandma says:

    I hope everyone will like it. It is quite different from the traditional one with mayo, carrots and onions.

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