Vinegar Coleslaw
A tangy, crunchy side dish perfect for picnics and potlucks, featuring a vinegar-based dressing that holds its texture without mayonnaise.
Ingredients
Vegetables
- 5 cups green cabbage, thinly sliced Use fresh, dense heads for the best crunch.
- 1 cup carrots, shredded Adds color and a softer snap.
- 1/2 cup yellow onion, thinly sliced
Dressing
- 1/3 cup distilled vinegar Defines the slaw; may substitute half with apple cider vinegar.
- 1/3 cup olive oil Use mild extra-virgin for best results.
- 1/3 cup sugar Balances the vinegar.
- 1 teaspoon celery seed Adds aromatic bitterness.
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt Use kosher for even seasoning.
- 1/4 teaspoon black pepper
Instructions
Preparation
- In a large bowl, toss the thinly sliced cabbage, shredded carrots, and thinly sliced yellow onion until evenly distributed.
Make the Hot Dressing
- In a small saucepan, whisk together sugar, celery seed, Dijon mustard, kosher salt, black pepper, and distilled vinegar. Heat gently over medium-low and bring to a low simmer, stirring until sugar is dissolved.
Emulsify with Oil
- Slowly whisk in the olive oil while the dressing is simmering. Bring the mixture to a brief boil and cook for exactly one minute.
Combine Dressing and Vegetables
- Pour the hot dressing over the cabbage, carrots, and onion. Toss thoroughly to coat.
Chill and Let Flavors Develop
- Cover and refrigerate for at least 2 hours or overnight before serving.
Notes
This vinegar coleslaw improves if made ahead of time. Avoid freezing as it will affect the texture. Store in an airtight container for up to 4 days.