Vinegar Coleslaw
This light and refreshing vinegar coleslaw recipe skips the heavy mayo for a crisp, tangy-sweet dressing made with apple cider vinegar, sugar, and celery seed. Packed with thinly sliced green and red cabbage, shredded carrots, and onion, it stays crunchy for days and pairs perfectly with pulled pork, grilled meats, fish tacos, and backyard barbecues.
Equipment
- Sharp chef's knife - For slicing cabbage and onions
- Large cutting board - Provides ample space for prep work
- Mandoline slicer - (optional) Creates perfectly uniform, thin slices of cabbage
- Box grater or food processor with shredding disc - For shredding carrots
- Large mixing bowl - At least 5-quart capacity
- Medium bowl or jar with lid - For mixing and shaking the dressing
- Whisk - To emulsify the dressing ingredients
- Measuring cups and spoons - For accurate ingredient measurements
- Wooden spoon or salad tongs - For tossing the slaw with dressing
Ingredients
- 1 small head green cabbage - about 2 pounds or 900g, cored and thinly sliced
- 1 small head red cabbage - about 1 pound or 450g, cored and thinly sliced
- 3 large carrots - peeled and shredded (about 1.5 cups or 175g)
- 1 medium yellow onion - thinly sliced
For the Dressing
- 2/3 cup apple cider vinegar - 160ml
- 1/2 cup vegetable oil - 120ml or neutral oil like canola
- 3/4 cup granulated sugar - 150g
- 1 tablespoon celery seed - 9g
- 1 teaspoon kosher salt - 6g, plus more to taste
- 1/2 teaspoon black pepper - 1g, freshly ground
- 1 teaspoon Dijon mustard - 5g
Instructions
- Remove damaged outer leaves from both cabbages. Cut each head in half through the core, remove the tough core, and thinly slice into about 1/8 inch thick pieces. Transfer to a large mixing bowl.
- Peel and shred the carrots using a box grater or food processor. Peel and thinly slice the onion into half-moons. Add both to the bowl with the cabbage and toss gently to combine.
- In a medium bowl or jar, combine apple cider vinegar, vegetable oil, sugar, celery seed, salt, black pepper, and Dijon mustard. Whisk or shake vigorously until the sugar mostly dissolves and the dressing is emulsified. Taste and adjust if needed.
- Pour about half the dressing over the vegetables. Toss thoroughly with tongs or clean hands to coat evenly, adding more dressing as needed until well coated but not swimming. Gently massage the cabbage for 30 seconds.
- Cover and refrigerate for at least 30 minutes (ideally 2 hours or overnight) to allow flavors to meld. Toss again before serving and adjust seasoning or add reserved dressing if needed. Drain any excess liquid if desired.
Notes
- Slice vegetables uniformly for even dressing absorption and the best texture.
- Start with less dressing and add more gradually; you can always add but not remove.
- Use fresh, crisp cabbage for maximum crunch.
- The slaw tastes even better after chilling for a few hours or up to 2 days ahead.
- Store in an airtight container in the refrigerator for up to 5 days; drain excess liquid before serving.
- For crispier results, lightly salt the sliced cabbage, let sit 30-60 minutes in a colander, rinse, and squeeze out moisture before dressing.
- Customize sweetness or tanginess by adjusting sugar or vinegar to taste.
- Do not freeze, as the vegetables will become mushy upon thawing.
- Celery seed is essential for classic coleslaw flavor—do not skip it.
- Substitute pre-shredded coleslaw mix for a quicker version, though fresh slicing gives superior texture.