Vinegar Coleslaw Recipe

By
Joshua Bousel
a photo of Joshua Bousel, a Contributing Writer at Serious Eats
Joshua Bousel
Joshua Bousel is a Serious Eats old-timer, having started sharing his passion for grilling and barbecue recipes on the site back in 2008. He continues to develop grilling and barbecue recipes on his own site, The Meatwave, out of his home base of Durham, North Carolina.
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Updated Apr. 18, 2020
20140604-294806-vinegar-slaw.jpg
You wouldn't guess this full-flavored slaw has a minimal dressing made mostly of vinegar and sugar. Joshua Bousel

Simplicity rules in this slaw, where equal amounts of cider vinegar and sugar create a straightforward sweet-and-tangy flavor that's incredibly versatile, not to mention delicious.

Why this recipe works:

  • A sugar-and-salt mixture purges the cabbage of excess moisture, leaving it tender, but still crunchy and well seasoned.
  • An equal amount of vinegar and sugar gives this slaw a tangy and sweet character.
  • Celery seeds add a light celery flavor and some pleasing texture.

Recipe Facts

4

(4)

Active: 30 mins
Total: 35 mins
Serves: 10 to 12 servings

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Ingredients

For the Dressing:

  • 1 cup apple cider vinegar

  • 1 cup sugar

  • 3 tablespoons extra-virgin olive oil

  • 1 teaspoon finely minced garlic (about 1 medium clove)

  • 1 teaspoon freshly ground black pepper

  • 1 teaspoon celery seeds

For the Slaw:

  • 1 large head green cabbage (about 3 1/2 pounds), finely shredded on a mandoline or by hand

  • 1 large carrot, peeled and grated on the large holes of a box grater

  • 1 medium yellow onion, finely sliced on a mandoline or by hand

  • 2/3 cup sugar

  • 1/3 cup kosher salt

Directions

  1. For the Dressing: Whisk together vinegar, sugar, oil, garlic, black pepper, and celery seeds in small bowl.

  2. For the Slaw: Combine cabbage, carrot, and onion in a large bowl. Sprinkle with sugar and salt and toss to combine. Let stand five minutes, then transfer to a large colander and rinse thoroughly under cold running water.

  3. Transfer vegetables to a salad spinner and spin dry. Alternatively, transfer to a large rimmed baking sheet lined with a triple layer of paper towels or a clean kitchen towel and blot mixture dry with more towels. Return to large bowl.

  4. Pour dressing over vegetables and toss to coat. Adjust seasoning to taste with salt, pepper, and/or sugar.

Special equipment

Mandoline (optional)

This Recipe Appears In

Nutrition Facts (per serving)
137 Calories
4g Fat
26g Carbs
2g Protein
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Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories 137
% Daily Value*
Total Fat 4g 5%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 87mg 4%
Total Carbohydrate 26g 9%
Dietary Fiber 3g 10%
Total Sugars 21g
Protein 2g
Vitamin C 50mg 252%
Calcium 73mg 6%
Iron 0mg 2%
Potassium 311mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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