Vinegar Based Coleslaw Recipe
User Reviews
5
Vinegar Based Coleslaw Recipe
Description
The Vinegar Based Coleslaw Recipe combines shredded green and red cabbages, carrots, and green onions to create a colorful and crunchy salad base. The dressing is a combination of apple cider vinegar, grainy mustard, and honey for sweetness, balanced with olive oil and seasoned with celery seed, salt, and pepper. The acidity from the vinegar cuts through the richness of many meals, making it a versatile side dish.
The preparation involves mixing the vegetables and gradually adding the dressing to taste, with chilling before serving to enhance the flavors and maintain crunch. The vinegar-based dressing tenderizes the cabbage slightly, giving a pleasant texture that's neither soggy nor too firm.
Serving the coleslaw chilled helps maintain its fresh, crisp character. Typically, it pairs well with grilled meats, sandwiches, or as part of a picnic spread.
To preserve the texture, it's recommended to store the prepared vegetables separately from the dressing and combine them shortly before serving. This prevents wilting and sogginess, especially since very thin slicing speeds up texture breakdown when mixed with vinegar.
Ingredients
- 1/2 green cabbage thinly sliced
- 1 cup red cabbage thinly sliced
- 2 carrot whole, shredded
- 3 green onion thinly sliced
- 1/4 cup apple cider vinegar
- 1 tablespoon grainy mustard
- 1 tablespoon honey or 1 teaspoon of sugar
- 1/4 cup olive oil
- 1 teaspoon celery seed
- salt kosher salt, fresh cracked pepper to taste
- black pepper kosher salt, fresh cracked pepper to taste
Instructions
- In a small bowl whisk together vinegar, mustard, honey, and olive oil and set aside. In a separate bowl, mix together cabbages, carrots, green onions, and celery seeds.
- Next, pour a small amount of the dressing onto the cabbage mixture and mix until combined and until the desired amount of dressing is achieved.
- Season with salt and pepper, and chill before serving.
Notes
- For best texture, keep vegetables and dressing separate until just before serving.
- Store undressed vegetables in the refrigerator for up to three days.
- Thin slicing vegetables ensures a crisp but delicate bite, but can cause quicker wilting with dressing applied.
- Honey or agave can be used interchangeably with sugar in the dressing.
- Using pre-made slaw mix can save prep time and works well with this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 63 kcal
% Daily Value*
| Calories | 63kcal | 3% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 31mg | 1% |
| Potassium | 127mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1850IU | 37% |
| Vitamin C | 19.2mg | 21% |
| Calcium | 27mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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