introduction
This Old Fashioned Coleslaw with Vinegar is a simple, tangy side dish. It uses shredded cabbage, carrots, and a warm vinegar dressing that soaks into the vegetables. It is fresh, not creamy, and fits well with grilled or fried foods. Try it with a grilled steak and sausage plate for a classic meal.
why make this recipe
Make this recipe when you want a light, tangy slaw without mayonnaise. The warm vinegar dressing softens the cabbage and adds deep flavor. It keeps well in the fridge and gets better after a few hours. Serve it with roasted or grilled meats like herb roasted chicken drumsticks or on a picnic plate.
how to make Old Fashioned Coleslaw with Vinegar
Toss the shredded cabbage, carrots, and thinly sliced onion in a large bowl. Heat the vinegar mixture until it simmers, then slowly whisk in the oil. Pour the hot dressing over the vegetables so they wilt a little. Cover and chill for a few hours or overnight to let the flavors blend.
Ingredients :
5 cups green cabbage (thinly sliced), 1 cup carrots (shredded), 1/2 yellow onion (thinly sliced), 1/3 cup sugar, 1 teaspoon celery seed, 1 teaspoon Dijon mustard, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/3 cup distilled vinegar, 1/3 cup olive oil
Directions :
In a large bowl toss together the shredded cabbage, carrots, and onion., In a small saucepan whisk together all the dressing ingredients except the oil. Bring the mixture to a low simmer. Slowly whisk in the olive oil. Bring to a boil and cook for one minute., Pour the hot dressing over the vegetables, toss to coat. Cover and refrigerate for 2 hours or overnight.
how to serve Old Fashioned Coleslaw with Vinegar
Serve this slaw cold or at cool room temperature. Spoon it beside grilled meats, sandwiches, or fried chicken. For a lighter plate, serve it with a vegetarian main like the golden chickpea and zucchini curry with halloumi. Garnish with extra celery seed if you like.
how to store Old Fashioned Coleslaw with Vinegar
Place the slaw in an airtight container. Keep it in the refrigerator up to 4 days. The slaw will soften more as it sits but the flavor stays good. Stir before serving.
tips to make Old Fashioned Coleslaw with Vinegar
- Slice the cabbage thin so it soaks the dressing quickly.
- Use a sharp knife or a mandoline for even slices.
- Heat the dressing and pour it hot to slightly wilt the vegetables and lock in flavor.
- Let it rest in the fridge for at least 2 hours for best taste.
variation (if any)
- Add thin apple slices for a sweet crunch.
- Use apple cider vinegar for a milder tang.
- Mix in a little mayonnaise for a creamier version.
FAQs
Q: Can I make this slaw ahead of time?
A: Yes. Make it the day before and chill. The flavors improve after a few hours.
Q: Can I use red cabbage?
A: Yes. Red cabbage works and adds color. You may need the same amount by volume.
Q: Is the sugar necessary?
A: The sugar balances the vinegar. You can reduce it, but the slaw will taste more tart.
Q: Can I skip the mustard?
A: Mustard adds depth, but you can skip it if you do not have any.
Q: Can I add more oil?
A: You can add more oil for a softer texture, but the recipe is balanced as written.
Conclusion
This Old Fashioned Coleslaw with Vinegar is easy, bright, and classic. For another take on vinegar slaw without mayo, see Old Fashioned Vinegar Coleslaw (no mayo recipe) – Blackberry Babe.
Old Fashioned Coleslaw with Vinegar
Ingredients
Method
- In a large bowl, toss together the shredded cabbage, carrots, and onion.
- In a small saucepan, whisk together all dressing ingredients except olive oil, then bring to a low simmer.
- Slowly whisk in the olive oil and bring to a boil, cooking for one minute.
- Pour the hot dressing over the vegetables and toss to coat.
- Cover and refrigerate for at least 2 hours or overnight.