Vinegar Coleslaw
This tangy and refreshing vinegar coleslaw is the perfect side dish for BBQs, picnics, and weeknight dinners. Easy to prepare and packed with vibrant flavors, it's a delightful addition to any meal.
Ingredients
For the Coleslaw
- 4 cups green cabbage, finely shredded
- 1 cup carrots, grated (about 2 medium carrots)
- ½ cup red cabbage, finely shredded (optional for color) Optional
- ¼ cup green onions, chopped
- ½ cup bell pepper, finely chopped (any color)
For the Dressing
- ¾ cup apple cider vinegar
- 2 tablespoons olive oil
- 2 tablespoons granulated sugar (or honey for a healthier option)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon celery seed (optional for extra flavor) Optional
- ½ teaspoon mustard (Dijon or yellow, based on your preference)
Instructions
Preparation
- Start by thoroughly washing and drying the cabbage and carrots. Finely shred the green cabbage and optional red cabbage. Use a grater to grate the carrots. Chop the green onions and bell pepper into small pieces. Gather all the vegetables in a large mixing bowl.
- In a separate bowl, whisk together the apple cider vinegar, olive oil, sugar, salt, black pepper, celery seed, and mustard until well combined.
- Pour the dressing over the shredded cabbage and grated carrots. Toss the mixture gently yet thoroughly until all the vegetables are coated with the dressing.
- For optimal flavor, allow the coleslaw to sit for at least 15 minutes at room temperature or refrigerate for up to 2 hours before serving.
- Toss the coleslaw once more before serving to ensure the dressing is evenly distributed. Serve chilled or at room temperature.
Notes
Choose vibrant, fresh produce for a crunchier texture. Adjust sweetness to taste, and consider adding nuts or seeds for extra crunch.