Vinegar-Based Coleslaw
A bright and tangy coleslaw with a vinegar-based dressing that is perfect for summer barbecues and potlucks. No mayo means it holds up well at room temperature, making it an excellent picnic choice.
Ingredients
For the dressing
- 1/2 cup cider vinegar Use unfiltered for a fruitier taste.
- 1/2 cup sugar Granulated cane sugar or light brown sugar.
- 1 teaspoon celery seed Add more if you prefer a stronger flavor.
- 1 teaspoon salt Helps draw moisture from cabbage.
- 1/2 teaspoon black pepper
- 1/4 cup olive oil Extra virgin for more flavor.
For the slaw
- 1 small head green cabbage, shredded (about 2 pounds) Look for heavy heads with tight, crisp leaves.
- 2 medium carrots, peeled and shredded
Instructions
Make the Warm Dressing
- Combine the cider vinegar, sugar, celery seed, salt, black pepper, and olive oil in a small saucepan.
- Whisk the mixture together over medium heat until the sugar fully dissolves and the dressing comes up to a gentle simmer.
- Remove the pan from the heat and let the dressing cool slightly so it’s warm, not scalding.
- Ensure the sugar has completely dissolved for a smooth texture.
Prepare the Vegetables
- Core and shred the cabbage into thin ribbons.
- Peel and shred the carrots and add them to a large mixing bowl with the cabbage.
- Toss the vegetables briefly for even distribution.
Toss with Dressing
- Pour the warm dressing over the cabbage and carrots.
- Using tongs or clean hands, toss everything together until every shred is lightly coated.
- Taste and adjust salt or pepper as needed.
Chill and Rest
- Cover the bowl and refrigerate the slaw for at least a few hours before serving.
- Allow flavors to meld and the cabbage to relax while maintaining a great crunch.
Notes
For a spicy kick, add horseradish or Dijon mustard to the dressing. This coleslaw stores well in the fridge, lasting about 4-5 days. Avoid freezing as it may become mushy.