This Easy Tangy Vinegar Coleslaw is a refreshing twist on the classic dish. With crunchy cabbage and a zesty vinegar dressing, it’s perfect for picnics or barbecues!
I love how quick it is to make—just chop, mix, and let it chill. It’s like salad in a flash! Plus, the tangy flavor really wakes up your taste buds! 🌟
Key Ingredients & Substitutions
Green Cabbage: The star of the show! You can use green cabbage for a classic taste. If you want to experiment, try using red cabbage for a pop of color or Napa cabbage for a slightly different texture.
Carrots: They add natural sweetness and crunch. Feel free to substitute shredded carrots with slaw mix or even thinly sliced bell peppers for a colorful twist.
Onion: Thinly sliced onion gives a zesty bite. If you’re not a fan, you can skip it. Green onions or chives are great alternatives for a milder flavor.
Apple Cider Vinegar: This vinegar is what makes the coleslaw tangy. You can swap it with white vinegar or rice vinegar, but they might change the flavor profile slightly. I prefer apple cider for its fruity note!
Sugar: It balances the acidity. Use honey, maple syrup, or a sugar substitute if you want a healthier option.
How Do I Get the Perfect Crunch in My Coleslaw?
The key to achieving that delightful crunch in coleslaw is in the preparation. Start with freshly shredded cabbage. You can buy pre-shredded cabbage, but shredding it at home enhances texture and freshness.
- When mixing, be sure not to overly compress the cabbage; this helps retain its crispness.
- Letting the coleslaw rest in the fridge is essential. This allows the vinegar dressing to penetrate without making the veggies too soggy.
- Serve it cold for the best crunch!
Easy Tangy Vinegar Coleslaw Recipe
Ingredients You’ll Need:
For the Coleslaw:
- 6 cups shredded green cabbage (about 1 small head)
- 1 cup shredded carrots (about 2 medium carrots)
- 1/2 cup thinly sliced onion (optional)
For the Dressing:
- 1/2 cup apple cider vinegar
- 1/4 cup granulated sugar
- 1/4 cup vegetable oil (or olive oil)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon celery seed (optional)
Estimated Time:
This recipe takes about 15 minutes of prep time, plus at least 1 hour to chill in the fridge. This allows the flavors to blend beautifully, making the coleslaw taste even better!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by shredding the cabbage and carrots. You can use a shredder or a food processor if you have one. If you choose to include onions, slice them thinly. In a large bowl, combine the shredded cabbage, shredded carrots, and sliced onion (if using).
2. Make the Dressing:
In a small bowl or jar, whisk together the apple cider vinegar, granulated sugar, vegetable oil, salt, black pepper, and celery seed (if you’re using it). Mix until the sugar is fully dissolved and the dressing is well combined.
3. Combine and Toss:
Pour the dressing over the cabbage mixture. Using a large spoon, toss everything together gently so that the vegetables are coated evenly with the dressing.
4. Chill the Coleslaw:
Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Let the coleslaw chill for at least 1 hour. This time lets the flavors meld together and allows the cabbage to soften slightly.
5. Serve and Enjoy:
Before serving, give the coleslaw another good toss to mix everything together. Taste it and adjust the seasoning if needed. Serve chilled as a refreshing side dish to complement your meals!
This recipe yields about 6 servings of deliciously crisp and tangy vinegar-based coleslaw—perfect for picnics, BBQs, or any meal!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Cabbage?
Absolutely! While green cabbage is traditional, you can use red cabbage for a colorful twist or Napa cabbage for a milder flavor. Just keep in mind that different types will slightly alter the taste and texture of your coleslaw.
How Can I Make This Recipe Vegan?
This coleslaw is already vegan since it doesn’t contain any animal products. Just ensure that the sugar used is vegan as some brands may process it with bone char.
How Long Does Coleslaw Last in the Fridge?
Store leftover coleslaw in an airtight container in the fridge for up to 3 days. However, it’s best to consume it sooner for maximum crunch and freshness!
Can I Add Other Vegetables or Ingredients?
Yes! Feel free to customize your coleslaw by adding other veggies like bell peppers, radishes, or even herbs like parsley or cilantro for added flavor. Just remember to adjust the amount of dressing to maintain the perfect balance!
