Apple Cider Vinegar Coleslaw
A bright, crunchy, and tangy coleslaw that pairs perfectly with rich mains and is versatile enough for sandwiches and picnics.
Ingredients
Vegetables
- 4 cups Shredded cabbage Mix of green and purple for color contrast.
- 1 cup Red bell pepper, thinly sliced Add sweetness and color.
- 1 cup Green bell pepper, thinly sliced Crisp texture.
- 1 medium Red onion, thinly sliced Soak in cold water for milder flavor if desired.
Dressing
- 1/2 cup Apple cider vinegar Raw and unfiltered preferred.
- 2 tablespoons Sugar Adjust for taste if too sharp.
- 1/4 cup Olive oil Use a mild, fruity extra-virgin.
- 1 teaspoon Salt Adjust to taste.
- 1/2 teaspoon Pepper Adjust for taste.
Instructions
Preparation
- In a large bowl, combine the shredded cabbage, red bell pepper, green bell pepper, and thinly sliced red onion.
- Use a mandoline or a sharp chef’s knife for even shreds.
- If you prefer finer strands, run the cabbage through a food processor with the slicing disk.
Making the Dressing
- In a separate bowl, whisk together the apple cider vinegar, sugar, olive oil, salt, and pepper.
- Start with a 3:1 ratio of vinegar to oil and adjust to taste.
- Whisk until the sugar mostly dissolves and the dressing looks slightly emulsified.
Combining
- Pour the dressing over the cabbage mixture and toss well to combine.
- Use tongs or clean hands for even coating.
- If you want a looser dressing, stir in an extra tablespoon of apple cider vinegar.
Resting
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Stir just before serving to redistribute any dressing that has settled.
Notes
This coleslaw is quick to make, holds up well with rich mains, and gets better after a short rest. For best texture, prep vegetables cold and don’t overdress. Variations include adding honey or fruits for sweetness.