Description
A crisp, tangy vinegar-based coleslaw that stays crunchy for hours and cuts through the richness of barbecue. This simple, make-ahead side dish is lighter than traditional creamy versions and perfect for summer cookouts.
Ingredients
Scale
- 1 medium head green cabbage (about 2–2.5 lbs / 1–1.2 kg), cored and shredded
- 1 small yellow onion, finely diced
- 2 tablespoons salt (for salting the cabbage)
- 1/2 cup apple cider vinegar
- 1/4 cup vegetable oil
- 2–3 tablespoons granulated sugar
- 1 tablespoon yellow mustard
- 1 teaspoon black pepper
- 1 teaspoon celery seed
- 1 cup shredded carrots (optional)
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Remove outer leaves from cabbage, cut in half, remove core, and shred into thin strips (about 1/4 inch thick). Place in a large mixing bowl with diced onion.
- Sprinkle 2 tablespoons of salt evenly over the cabbage and onion. Toss thoroughly to coat. Let sit at room temperature for 15-20 minutes to draw out excess water.
- Transfer the cabbage to a colander and drain the liquid. Rinse briefly if desired to remove excess salt, then press down firmly to squeeze out as much water as possible.
- In a small bowl or jar, whisk together apple cider vinegar, vegetable oil, sugar, yellow mustard, black pepper, and celery seed until the sugar is dissolved and the mixture is emulsified.
- Return the drained cabbage to the large mixing bowl. Pour the dressing over the top and toss thoroughly to coat all strands. Add carrots if using.
- Cover and refrigerate for at least 1 hour, ideally 2-4 hours, to allow flavors to meld and cabbage to soften slightly while retaining crunch. Toss again before serving.
Notes
Salting and draining the cabbage is crucial to prevent a watery slaw and ensure maximum crunch. This recipe improves in flavor after sitting in the fridge for a few hours. Do not freeze, as the cabbage will become mushy. It can be stored in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 95
- Sugar: 8
- Sodium: 450
- Fat: 5
- Saturated Fat: 0.5
- Carbohydrates: 12
- Fiber: 3
- Protein: 2
Keywords: coleslaw, vinegar coleslaw, tangy slaw, BBQ side dish, summer recipes, gluten-free, dairy-free, vegan, make-ahead side dish