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Vinegar Coleslaw Recipe
Laura

Vinegar Coleslaw Recipe

This crisp no-mayo vinegar coleslaw combines green and red cabbage, carrots, green onions and a sweet tangy dressing.
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Prep Time 20 minutes
Chilling time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 115
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups green cabbage finely shredded
  • 2 cups red cabbage finely shredded
  • 1 1/2 cups carrots shredded
  • 1/3 cup green onions thinly sliced
  • 1/3 cup apple cider vinegar
  • 3 tablespoons neutral oil or olive oil
  • 1 tablespoon granulated sugar or honey or agave
  • 1 tablespoon Dijon mustard
  • 1 teaspoon celery seed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground

Equipment

  • Large mixing bowl
  • small bowl or jar
  • Whisk
  • Sharp knife, mandoline or food processor

Method
 

  1. Prepare the vegetables: Add the green cabbage, red cabbage, carrots and green onions to a large bowl.
  2. Make the dressing: Whisk the apple cider vinegar, oil, sugar, Dijon mustard, celery seed, salt and black pepper until combined.
  3. Toss the slaw: Pour the dressing over the vegetables and toss thoroughly until evenly coated.
  4. Chill: Cover and refrigerate for at least 30 minutes, then toss again before serving.

Notes

  • Use prepared slaw mix for a faster version.
  • For a spicy variation, add sliced jalapeño or crushed red pepper.
  • Drain excess liquid before serving if the cabbage softens considerably.
  • Store covered in the refrigerator for up to 3 days.