Vinegar Coleslaw Recipe

Crisp, tangy vinegar coleslaw made with shredded red and green cabbage and julienned carrots, tossed in a bright apple-cider vinegar dressing. Quick to prepare, keeps its crunch longer than creamy slaws and pairs perfectly with grilled meats and sandwiches.

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Course: Appetizer

Cuisine: American

Keyword: vinegar coleslaw, tangy slaw, red cabbage coleslaw, picnic side dish, light coleslaw

Prep Time: 15

Total Time: 15

Servings: servings

Calories: 70kcal

Ingredients

4 cups shredded green cabbage about ½ medium head
3 cups shredded red purple cabbage (about ½ medium head)
2 cups julienned or shredded carrots about 2 medium
1/3 cup apple cider vinegar
2 tablespoons white vinegar optional
2 tablespoons granulated sugar adjust to taste
3 tablespoons olive oil or neutral oil
1 teaspoon Dijon mustard optional
1/2 teaspoon celery seed optional
1/2 teaspoon kosher salt adjust to taste
1/4 teaspoon freshly ground black pepper
1 green onion thinly sliced (optional)

Instructions

Thinly shred the green and red cabbage and place in a large mixing bowl.
Peel and julienne the carrots; add them to the cabbage.
Sprinkle the salt over the vegetables and toss; let sit 5 minutes to draw out moisture.
In a separate bowl, whisk together apple cider vinegar, sugar, Dijon mustard and olive oil until the sugar dissolves.
Add celery seed and black pepper to the dressing; taste and adjust sweetness or acidity.
Pour the dressing over the cabbage-carrot mix and toss thoroughly to coat.
Add sliced green onion and gently fold to combine.
Let the slaw rest 15–30 minutes in the fridge to soften slightly and allow flavors to meld.
Toss again before serving to redistribute any settled dressing.
Garnish with chopped parsley or dill if desired and serve chilled or at cool room temperature.

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