Vinegar Coleslaw Recipe

Bright, tangy vinegar coleslaw made with shredded green and red cabbage, julienned carrots and a zesty vinegar-based dressing. Quick to prepare, refreshing, and perfect as a BBQ or sandwich side.

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Course: Appetizer

Cuisine: American

Keyword: vinegar coleslaw,coleslaw recipe,vinegar slaw,summer side,BBQ side,quick coleslaw

Prep Time: 15

Total Time: 15

Servings: servings (about 3/4 cup per serving)

Calories: 90kcal

Ingredients

4 cups shredded green cabbage
2 cups shredded red purple cabbage
1 cup julienned carrots about 2 medium carrots
1/4 cup chopped red onion optional
1/3 cup apple cider vinegar or white wine vinegar
2 tablespoons granulated sugar adjust to taste
3 tablespoons extra-virgin olive oil or neutral oil
1 teaspoon Dijon mustard
1/2 teaspoon celery seed optional
1/2 teaspoon kosher salt adjust
1/4 teaspoon freshly ground black pepper
2 –3 tablespoons chopped fresh parsley optional

Instructions

Thinly shred the green and red cabbage and place in a large mixing bowl.
Peel and julienne the carrots; add to the bowl with cabbage.
Thinly slice red onion if using and add to the vegetables.
In a separate bowl whisk together apple cider vinegar, sugar, Dijon mustard and celery seed.
Slowly whisk in the olive oil until the dressing is emulsified.
Season dressing with salt and pepper; taste and adjust sugar or vinegar as needed.
Pour the dressing over the shredded vegetables and toss thoroughly to coat.
Let the coleslaw sit 10–15 minutes at room temperature to soften slightly and allow flavors to begin melding.
Transfer to the refrigerator and chill at least 30 minutes for flavors to fully meld.
Just before serving, toss again and sprinkle with chopped parsley for freshness.

Nutrition