Vinegar coleslaw is a light and tangy twist on the classic creamy coleslaw, offering a refreshing and crisp side dish that pairs beautifully with barbecue, sandwiches, or grilled meats. Unlike its creamy counterpart, this version is dressed with a simple vinegar-based dressing, which gives the cabbage a bright and zesty flavor while keeping it crunchy. It’s an easy and versatile salad that’s quick to whip up, making it ideal for potlucks, picnics, or any meal where you want a cool, crunchy contrast to rich dishes.
Vinegar Coleslaw Recipe
Ingredients:
- 1 medium head of green cabbage, finely shredded
- 1 large carrot, grated
- 1 small red onion, thinly sliced (optional)
- 1/2 cup apple cider vinegar
- 1/4 cup sugar
- 1/4 cup olive oil or vegetable oil
- 1 tablespoon Dijon mustard
- 1 teaspoon celery seeds
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
Instructions:
- Prepare the vegetables: In a large bowl, combine the shredded cabbage, grated carrot, and red onion (if using).
- Make the dressing: In a small saucepan over medium heat, combine the apple cider vinegar, sugar, oil, Dijon mustard, celery seeds, salt, black pepper, and red pepper flakes (if using). Stir until the sugar has dissolved, then remove from heat and let it cool slightly.
- Dress the coleslaw: Pour the warm dressing over the cabbage mixture and toss well to ensure all the vegetables are evenly coated.
- Chill and serve: Cover the bowl and refrigerate the coleslaw for at least 1 hour to allow the flavors to meld. Toss again before serving.
This vinegar coleslaw is a crisp and tangy side dish that adds a bright, refreshing element to any meal!
