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Side

Tangy Vinegar Coleslaw

A crunchy, mayonnaise-free slaw dressed with cider vinegar, a little sugar and celery seed. It holds up better than creamy slaw on a hot day and belongs on a pulled pork sandwich.

⏱ 1 hr 15 min (15 min prep, 1 hr waiting) 🍽 Serves 8 · about ¾ cup make aheadbudget vegetarianvegangluten freedairy free

In our collection Fourth of July and summer cookouts: menu and shopping list β†’

πŸ“… Add to my plan

None of the nine major allergens are in the usual versions of these ingredients. Check labels anyway; brands differ.

Ingredients

Make 8 servings
  • 1 head Green cabbage, about 2 lb, cored and thinly sliced, or 2 bags coleslaw mix
  • 2 Carrots, grated
  • Β½ Red onion, very thinly sliced

  • Dressing

  • Β½ cup Apple cider vinegar
  • β…“ cup Granulated sugar
  • ΒΌ cup Vegetable oil (soybean)
  • 1Β½ tsp Kosher salt
  • 1 tsp Celery seed
  • Β½ tsp Ground black pepper

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: large bowl, small saucepan or microwave-safe cup, whisk.

  1. Warm the vinegar and sugar just until the sugar dissolves (a minute in the microwave). Whisk in the oil, salt, celery seed and pepper.
  2. Toss the cabbage, carrots and onion with the dressing in a large bowl.
  3. Refrigerate at least 1 hour, tossing once or twice. The cabbage softens a little and gives off liquid; toss again and serve with a slotted spoon.
Make aheadMake it up to a day ahead; it stays crunchy for 3 days.
β†Ί LeftoversKeeps 3 days in the refrigerator.
πŸ§’ With kidsKids can grate carrots with a grown-up nearby and toss the slaw with clean hands or tongs.
Less sugar swapUse 3 tablespoons sugar or honey.

Goes well with

πŸ– Slow Cooker BBQ Pulled PorkπŸ— Grilled Barbecue ChickenπŸ– Grill-Smoked Baby Back Ribs

Good to know

Cooking Fats Compared Table salt vs. kosher salt vs. sea salt

An original Teddy Rook Book recipe, written for our Fourth of July and summer cookout collection; safety steps follow USDA. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.