Vinegar Coleslaw Recipe
Looking for a refreshing and tangy side dish? This vinegar coleslaw recipe is the perfect addition to barbecues, picnics, or weeknight dinners. With its crisp texture and zesty flavor, it’s sure to impress your guests and family alike. Easy to prepare and bursting with flavor, this coleslaw will become your go-to recipe for any occasion. Let’s dive into how to make this delightful dish!
Ingredients
– 4 cups shredded green cabbage
– 1 cup shredded carrots
– 1/2 cup red onion, thinly sliced
– 1/2 cup apple cider vinegar
– 1/4 cup granulated sugar
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon celery seed
– 1/4 cup vegetable oil
– Optional: chopped parsley for garnish
Servings and Cooking Time
This recipe makes approximately 6 servings. Preparation time is about 20 minutes, with no additional cooking time required.
Nutritional Value
The nutritional value per serving (1 cup) includes approximately:
– Calories: 120
– Total Fat: 7g
– Sodium: 250mg
– Total Carbohydrates: 13g
– Dietary Fiber: 2g
– Sugars: 6g
This information is based on a single serving for one person.
Step-by-Step Cooking Process
1. In a large bowl, combine the shredded cabbage, carrots, and red onion.
2. In a separate bowl, whisk together the apple cider vinegar, sugar, salt, black pepper, and celery seed until the sugar dissolves.
3. Gradually drizzle the vegetable oil into the vinegar mixture while whisking continuously.
4. Pour the dressing over the cabbage mixture.
5. Toss everything together until the vegetables are evenly coated in the dressing.
6. Taste and adjust seasoning if necessary.
7. Cover the bowl with plastic wrap.
8. Refrigerate for at least 1 hour to allow flavors to meld.
9. Before serving, toss the coleslaw again to redistribute the dressing.
10. Garnish with chopped parsley if desired.
Alternative Ingredients
You can substitute white vinegar for apple cider vinegar or use honey instead of granulated sugar for a different flavor profile. Adding diced bell peppers or jalapeños can give an extra crunch and kick.
Serving and Pairings
This vinegar coleslaw pairs wonderfully with grilled meats, sandwiches, and tacos. It also makes a great topping for burgers or as a side dish for fried foods.
Storage and Reheating
Store leftover coleslaw in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed cold, so there’s no need to reheat. Freezing is not recommended as it may alter the texture of the vegetables.
Cooking Mistakes
– Avoid over-salting; taste the dressing before adding more salt.
– Don’t skip the refrigeration step; it enhances flavor.
– Use fresh vegetables for the best crunch.
– Ensure sugar is fully dissolved in the dressing.
– Adjust vinegar to taste; some prefer a tangier slaw.
Helpful Tips
– For a creamier dressing, mix in a tablespoon of mayonnaise.
– Add fruit like apples or raisins for a sweet twist.
– Use a mandoline for perfectly sliced vegetables.
– Experiment with different types of cabbage, like purple cabbage for color.
FAQs
Can I make vinegar coleslaw in advance?
Yes, this coleslaw can be made a day ahead. Just ensure to store it in the refrigerator for optimal freshness.
What type of vinegar is best for coleslaw?
Apple cider vinegar is popular for its mild flavor, but white vinegar also works well for a sharper taste.
How long does vinegar coleslaw last?
Properly stored in the fridge, it lasts about 3 days. However, it’s best enjoyed within the first couple of days for optimal freshness.
Can I add other vegetables to the coleslaw?
Absolutely! Bell peppers, radishes, and broccoli can add flavor and texture.
Is this coleslaw gluten-free?
Yes, the ingredients used in this recipe are naturally gluten-free, making it suitable for those with gluten sensitivities.
Conclusion
This vinegar coleslaw recipe is a simple yet delicious way to elevate any meal. With its tangy dressing and refreshing crunch, it’s not just a side dish—it’s a star on the table. Enjoy making and sharing this tasty dish at your next gathering!
Vinegar Coleslaw Recipe
Ingredients
- 4 cups shredded green cabbage
- 1 cup shredded carrots
- 1/2 cup red onion thinly sliced
- 1/2 cup apple cider vinegar
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon celery seed
- 1/4 cup vegetable oil
- Optional: chopped parsley for garnish
Instructions
- In a large bowl, combine the shredded cabbage, carrots, and red onion.
- In a separate bowl, whisk together the apple cider vinegar, sugar, salt, black pepper, and celery seed until the sugar dissolves.
- Gradually drizzle the vegetable oil into the vinegar mixture while whisking continuously.
- Pour the dressing over the cabbage mixture.
- Toss everything together until the vegetables are evenly coated in the dressing.
- Taste and adjust seasoning if necessary.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
- Before serving, toss the coleslaw again to redistribute the dressing.
- Garnish with chopped parsley if desired.
