Easy Vinegar Slaw
- PREP 25min
- TOTAL 25min
Deli counter subs and our obsession with sauerkraut inspired this vinegar slaw. I love the red wine vinegar, olive oil, and the caraway seeds, which remind me of rye or pumpernickel bread (use celery seeds if you aren’t a fan). It’s light on its feet, easy to make, and lasts for a couple of days in the fridge. I love it!
You Will Need
1 medium cabbage, about 2 pounds, outer leaves removed
3 medium carrots, peeled and shredded
1/3 cup (80ml) red wine vinegar
3 tablespoons (45ml) extra-virgin olive oil
2 ½ teaspoons sugar
1 ¼ teaspoons mustard powder, like Coleman’s, or substitute 2 to 3 teaspoons Dijon mustard
1/2 teaspoon fine salt
1/2 teaspoon fresh ground black pepper
1 teaspoon caraway seeds or celery seeds
Directions
Prepare the cabbage: Quarter the cabbage through the core, then cut out the core. Slice each quart into thin shreds. Place the shredded cabbage in a nice big bowl (you will have 6 to 8 cups).
Combine veggies: Add the shredded carrot to the cabbage and toss to mix.
Make the dressing: In a separate bowl, whisk the vinegar, olive oil, sugar, mustard powder, caraway seeds (or celery seeds), salt, and pepper together. Taste for acidity and seasoning, then adjust as desired. Add a little more sugar if the dressing tastes too tart, and you prefer a sweeter coleslaw.
Make the coleslaw: Pour two-thirds of the dressing over the cabbage and carrot, then mix well. (Clean hands are the quickest tool). If the coleslaw seems dry, add a little more of the dressing. Eat immediately or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage soften.
Storing: This vinegar coleslaw keeps well in the refrigerator for up to 2 days. Past that, the cabbage becomes floppy and less crunchy.
Adam and Joanne's Tips
- Make ahead: Shred the veggies a day or two in advance and keep them in a resealable bag in the fridge. Make the dressing up to 2 weeks in advance. Combine the cabbage, carrots, and dressing the night before or the day of serving.
- Store-bought bagged coleslaw mix: You can buy pre-shredded cabbage or coleslaw mix. One large (16-ounce) bag should do the trick.
- What to serve it with: This fresh, vinegar slaw is perfect for dishes where you need something to cut through richness or add fresh flavor. It’s excellent with baked ribs, BBQ chicken wings, pulled pork, pork chops, and burgers (or black bean burgers!). It’s also great on sandwiches and tacos!
- The nutrition facts provided below are estimates.