Vinegar Coleslaw Recipe
User Reviews
4.4
Vinegar Coleslaw Recipe
Description
Vinegar Coleslaw Recipe includes a mix of shredded green cabbage, red cabbage, thinly sliced red onion, and carrot slivers, which provide a variety of textures and colors. The dressing is made from apple cider vinegar, canola oil, sugar, caraway seeds, celery seeds, kosher salt, and freshly ground black pepper, creating a balanced tangy and mildly sweet flavor with aromatic spice notes from the seeds.
The combined vegetables are tossed in the dressing and refrigerated for at least one hour to allow flavors to meld and cabbage to slightly soften without losing crunch. This results in a fresh, crisp coleslaw with a punch of vinegar tang and subtle sweetness that complements grilled or fried dishes well.
Ingredients
For the Coleslaw
- 10 cups coleslaw mix or one 16-ounce bag, shredded
- 1 cup red onion thinly sliced
- 1 cup red cabbage shredded
- 1 carrot , thinly slivered
For the Vinegar Dressing
- ⅓ cup canola oil
- ¼ cup apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon caraway seeds
- 1 teaspoon celery seed
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
Instructions
- In a large bowl, combine the coleslaw mix with the red onion, shredded red cabbage, and carrot.
- In a small bowl, whisk the canola oil, apple cider vinegar, sugar, caraway seeds, celery seed, kosher salt, and freshly ground black pepper. Pour over the cabbage mixture and toss.
- Cover and refrigerate for 1 hour for flavors to blend.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 86 kcal
% Daily Value*
| Serving | 3oz | |
| Calories | 86kcal | 4% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 211mg | 9% |
| Potassium | 157mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 990IU | 20% |
| Vitamin C | 26.9mg | 30% |
| Calcium | 36mg | 4% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.