why make this recipe
Vinegar coleslaw is light, fresh, and quick to make. It brightens rich or fried foods. It needs few ingredients and no mayo, so it keeps well. It pairs nicely with grilled meat, such as a grilled steak and sausage plate for a simple meal.
introduction
This vinegar coleslaw uses cabbage, carrot, and a tangy dressing. You mix cabbage and carrot, then pour a vinegar dressing over them. Let it sit so the flavors meld. The salad is ready in about 30 minutes and stays crisp. It also works as a side for many dishes like a steak and sausage plate with coleslaw.
how to make Vinegar Coleslaw
Make the slaw in one bowl. Shred the cabbage and grate the carrot. Whisk the dressing in a separate bowl. Pour the dressing over the vegetables and toss. Let it sit at least 30 minutes so the cabbage softens slightly and soaks up the vinegar. This method is fast and keeps the slaw bright. For a meal idea that includes coleslaw, try a dish like a baked beans and coleslaw plate.
Ingredients :
- 1 medium green cabbage, shredded
- 1 large carrot, grated
- 1/2 cup apple cider vinegar
- 1/4 cup vegetable oil
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon celery seeds (optional)
Directions :
- In a large mixing bowl, combine the shredded cabbage and grated carrot.
- In a separate bowl, whisk together the apple cider vinegar, vegetable oil, sugar, salt, black pepper, and celery seeds if using.
- Pour the dressing over the cabbage and carrot, and toss well to combine.
- Let it sit for at least 30 minutes before serving to allow the flavors to meld.
how to serve Vinegar Coleslaw
Serve chilled or at room temperature. Use it as a side for grilled meats, fried chicken, sandwiches, or tacos. Spoon it onto plates last so it stays crisp. You can also use it as a crunchy topping for burgers and pulled pork.
how to store Vinegar Coleslaw
Put leftovers in an airtight container. Keep it in the fridge for up to 3 to 4 days. The cabbage will soften more over time. Stir before serving. Do not freeze; freezing will make it watery.
tips to make Vinegar Coleslaw
- Slice the cabbage thin for a better texture.
- Let it sit at least 30 minutes so the dressing soaks in.
- Taste the dressing and add more sugar or salt as needed.
- Use apple cider vinegar for mild fruit flavor; white vinegar is sharper.
- If you like crunch, add a small amount of sliced bell pepper or chopped celery.
variation (if any)
- Add thin red onion slices for bite.
- Mix in a little mustard for depth.
- Use white vinegar and add a teaspoon of honey for a different sweet-tart balance.
- Add chopped fresh herbs like parsley for color.
FAQs
Q: Can I make this ahead?
A: Yes. Make it a few hours ahead and keep it chilled. It will taste better after the flavors meld.
Q: Is this coleslaw spicy?
A: No. It is tangy and slightly sweet. Add red pepper flakes if you want heat.
Q: Can I use other cabbage?
A: Yes. You can use red cabbage or a mix of green and red.
Q: Do I need to peel the carrot?
A: You can peel it for a cleaner look, but washing well is fine if you skip peeling.
Q: Can I reduce the oil?
A: Yes. You can reduce oil a little, but the oil helps the dressing coat the vegetables.
Conclusion
This simple vinegar coleslaw is quick, tangy, and very flexible. For another clear method and extra tips, see the Vinegar Coleslaw Recipe – Serious Eats.
Vinegar Coleslaw
Ingredients
Method
- In a large mixing bowl, combine the shredded cabbage and grated carrot.
- In a separate bowl, whisk together the apple cider vinegar, vegetable oil, sugar, salt, black pepper, and celery seeds if using.
- Pour the dressing over the cabbage and carrot, and toss well to combine.
- Let it sit for at least 30 minutes before serving to allow the flavors to meld.