Apple Cider Vinegar Coleslaw with Carrots

Name: Apple Cider Vinegar Coleslaw with Carrots
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Cuisine: American
Ingredients: 8 cups (about ½ medium head) (600 g) green cabbage, outer leaves removed, cored, and very thinly sliced or shredded; 3 medium (about 1 cup shredded) (200 g) carrots, peeled and coarsely grated; 2 whole (30 g) scallions, thinly sliced, white and green parts (optional); ⅓ cup (80 ml) apple cider vinegar; ¼ cup (60 ml) neutral oil such as canola or avocado oil; 3 tablespoons (38 g) granulated sugar; 1 teaspoon (5 g) Dijon mustard; 1 teaspoon (2½ g) celery seed; 1 teaspoon (6 g) fine sea salt, plus more to taste; black pepper, freshly ground, to taste (about ¼ teaspoon)

From the MyKitchenBank Kitchen

A crisp, tangy, no-mayo coleslaw with shredded green cabbage and carrots tossed in a bright apple cider vinegar dressing with a touch of sweetness and celery seed. It's ready in under an hour and a half and gets better as it sits.

Prep: 20 min
Cook: —
Wait: 1 hr
Total: 1 hr 20 min
Makes: About 8 cups (8 side-dish servings)

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Ingredients

8 servings

For the slaw
8 cups (about ½ medium head) (600 g) green cabbage, outer leaves removed, cored, and very thinly sliced or shredded
3 medium (about 1 cup shredded) (200 g) carrots, peeled and coarsely grated
2 whole (30 g) scallions, thinly sliced, white and green parts (optional)
For the dressing
⅓ cup (80 ml) apple cider vinegar
¼ cup (60 ml) neutral oil such as canola or avocado oil
3 tablespoons (38 g) granulated sugar
1 teaspoon (5 g) Dijon mustard
1 teaspoon (2.5 g) celery seed
1 teaspoon (6 g) fine sea salt, plus more to taste
black pepper, freshly ground, to taste (about ¼ teaspoon)

Equipment (7)

Large mixing bowl (4-quart / 4 L)
Small bowl or jar for the dressing
Whisk or fork
Sharp chef's knife or mandoline
Box grater or food processor with shredding disc
Measuring cups and spoons
Tongs or large spoon

Steps

Before you start

Plan for at least 1 hour of chilling time so the cabbage softens slightly and absorbs the dressing.
Use a sharp knife, mandoline, or food processor shredding disc for thin, even cabbage shreds.
Choose a firm, heavy head of cabbage (about 2 pounds / 900 g) for the best crunch.
Have a large bowl ready, at least 4-quart (4-liter), so you can toss without spilling.

1
Shred the cabbage
- Remove any wilted outer leaves from the cabbage.
- Cut the head in half through the core, then cut one half again into quarters and slice out the core wedge.
- Slice the cabbage as thinly as you can, about ⅛ inch (3 mm) wide, until you have 8 packed cups (600 g).
- Transfer to a large bowl.
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Ready when: Shreds are thin, uniform, and fluffy rather than chunky.
Tip: Wrap and refrigerate the unused cabbage half for another meal.
2
Grate the carrots
- Peel the carrots and trim the ends.
- Coarsely grate them on the large holes of a box grater to get about 1 cup (200 g).
- Add to the cabbage along with the sliced scallions, if using.
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Ready when: Carrot shreds are fine but still visible strands, not mushy.
Tip: Grate carrots by hand or with a coarse disc; a fine grater makes them wet and clumpy.
3
Whisk the dressing
- In a small bowl or jar, combine the apple cider vinegar, oil, sugar, Dijon, celery seed, salt, and pepper.
- Whisk (or shake the sealed jar) for about 30 seconds.
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Ready when: Dressing looks cloudy and emulsified, and no sugar granules remain when you rub a drop between your fingers.
Tip: Rest it for 2 minutes and whisk again if you still see sugar crystals.
4
Toss the slaw
- Pour the dressing over the cabbage and carrots.
- Using tongs or two large spoons, toss for about 1 minute, lifting from the bottom, until every shred is glossy and evenly coated.
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Ready when: Cabbage looks evenly glossy with no dry patches and no pool of dressing at the bottom.
5
Chill to meld
- Cover the bowl and refrigerate for at least 1 hour and up to 4 hours.
- Stir once halfway through.
- The cabbage will soften slightly and release some liquid.
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Ready when: Cabbage is slightly wilted but still crunchy and tastes tangy-sweet.
Tip: Don't skip the chill; the slaw tastes sharp and raw right after tossing.
6
Taste and serve
- Toss again and taste.
- Add a pinch more salt if flat, a splash of vinegar if you want more tang, or a teaspoon of sugar if too sharp.
- Serve cold with a slotted spoon, or with a little of the dressing from the bottom of the bowl for extra flavor.
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Ready when: Bright, balanced flavor: tangy first, then a gentle sweetness and celery seed finish.
Tip: Adjust in small increments, since flavors strengthen as the slaw sits.

Good to know

Tips

Slice the cabbage thin; thick pieces stay tough and won't absorb the dressing.
For a softer, deli-style texture, toss the cabbage with the salt and sugar and let it sit 20 minutes, then drain and add the remaining dressing.
Serve with a slotted spoon at barbecues so the slaw doesn't make buns or plates soggy.
Add a handful of chopped parsley or a thinly sliced apple just before serving for extra freshness.

Make ahead

The slaw can be made up to 1 day ahead. Cover and refrigerate, then drain any excess liquid and toss before serving. For maximum crunch, keep the shredded vegetables and dressing separate for up to 24 hours and combine 1 hour before serving.

Storage & reheating

Room temperature: up to 2 hours (1 hour if above 90°F / 32°C). Refrigerator: airtight container for up to 4 days; it softens over time but stays tasty. Freezer: not recommended, since cabbage turns watery when thawed. Serve cold; no reheating needed.

Substitutions

apple cider vinegar → white wine vinegar or rice vinegar. Slightly milder and less fruity; adjust sugar to taste.
granulated sugar → honey or maple syrup (3 tablespoons / 45 ml). Whisk well to dissolve; adds a subtle flavor.
green cabbage → half green and half red cabbage, or bagged coleslaw mix. Red cabbage adds color but may tint the carrots. If using bagged coleslaw mix, use about 28 ounces (800 g), or two 14-ounce (400 g) bags, to replace both the cabbage and carrots.
celery seed → caraway seed or fennel seed. Use ½ teaspoon for a different, slightly stronger flavor.