SlawsAmericanEasy

Cabbage Slaw with Carrots and Vinegar

Name: Cabbage Slaw with Carrots and Vinegar
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 medium head (about 1.5 lbs) (680 g) green cabbage, core removed, thinly sliced or shredded into thin ribbons; 3 medium (360 g) carrots, peeled and shredded or cut into thin julienne; ½ cup (120 ml) white vinegar; 3 tablespoons (38 g) granulated sugar; 1½ teaspoons (9 g) kosher salt; to taste freshly ground black pepper (optional)

From the MyKitchenBank Kitchen

A crisp, tangy slaw made with shredded green cabbage and carrots, dressed in a simple vinegar-based dressing. This bright, refreshing side is quick to prepare and pairs beautifully with barbecue, sandwiches, and grilled proteins. The slaw can be served immediately for maximum crunch or left to soften slightly as the vegetables pickle in the dressing.

Prep: 15 min
Cook: —
Wait: 30 min
Total: 45 min
Makes: About 6 cups (1.4 liters)

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Steps

Before you start

Chill your serving bowl in the freezer for 10 minutes if you want the slaw extra crisp
Have all vegetables prepped and ready before you begin mixing—this comes together quickly

1
Prepare the dressing
- In a medium mixing bowl, whisk together the white vinegar, sugar, and kosher salt.
- Whisk until the sugar and salt are completely dissolved, about 1 minute.
- The mixture should taste balanced—tart and slightly sweet with a clean finish.
- Season with freshly ground black pepper to taste.
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Ready when: Sugar and salt are fully dissolved; mixture is clear
Tip: Taste the dressing before combining with vegetables—you want it to taste slightly stronger than you'd like the final slaw to taste, since the vegetables will dilute it as they release their liquid.
2
Slice and shred vegetables
- Slice the green cabbage in half through the core.
- Place each half cut-side down on a cutting board and thinly slice into ribbons about ¼ inch (6 mm) wide, or use a mandoline slicer for uniform, thin slices.
- Peel the carrots and shred them on the large holes of a box grater or use a julienne peeler to create thin matchsticks.
- You should have about 8 cups of loosely packed shredded cabbage and 1.5 cups of shredded carrot.
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Ready when: Cabbage and carrots are uniformly shredded into thin pieces
Tip: A mandoline or food processor fitted with a shredding disk makes this step faster and more consistent, and prevents your knuckles from getting too close to the blade. If you prefer a chunkier slaw, cut the vegetables into thicker pieces.
3
Combine and dress the slaw
- Transfer the shredded cabbage and carrots to a large bowl.
- Pour the vinegar dressing over the vegetables and toss vigorously with two forks or your hands (clean hands work best) for about 2 minutes, making sure every piece of cabbage is coated with the dressing and the vegetables are evenly distributed.
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Ready when: All vegetables are wet with dressing; no dry cabbage pieces remain
Tip: Aggressive tossing helps the salt begin to soften the cabbage and draw out its liquid, which will further dilute the dressing. This is a good thing—you're creating a light pickle.
4
Rest and serve
- Let the slaw rest at room temperature for 30 minutes, tossing gently once or twice halfway through.
- This allows the vegetables to soften slightly, the flavors to meld, and the dressing to become more balanced as the vegetables release their liquid.
- Taste and adjust seasoning with a pinch more salt or a splash of vinegar if needed.
- Serve chilled or at room temperature.
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Ready when: Cabbage has wilted slightly; dressing is thinner from released vegetable liquid
Tip: For a crispier slaw that you want to serve immediately, skip the rest and serve right away. For a more tender, well-marinated slaw, you can refrigerate it for up to 4 hours before serving.

Good to know

Tips

For a creamier slaw, whisk 3 tablespoons of mayonnaise into the vinegar dressing before adding the vegetables.
Add 1 tablespoon of finely grated fresh ginger or a pinch of caraway seeds to the dressing for extra flavor complexity.
This slaw is an ideal side for pulled pork sandwiches, fish tacos, fried chicken, and barbecued ribs.
If the slaw tastes too vinegary after sitting, whisk in a tablespoon of sugar and a splash of water to balance it out.

Make ahead

Prepare the slaw up to 2 hours ahead and refrigerate in an airtight container. It will soften further as it sits. If making more than 2 hours ahead, taste and add a splash more vinegar and a pinch of salt just before serving, as the flavors may have dulled slightly.

Storage & reheating

Refrigerate in an airtight container for up to 5 days. The slaw will gradually soften and become more deeply pickled as it sits. To serve cold, remove from the fridge 10 minutes before serving. There is no freezing or reheating needed for this raw slaw.

Substitutions

white vinegar → apple cider vinegar or rice vinegar. Apple cider vinegar adds a slight fruity depth; rice vinegar is milder and slightly sweeter. Use the same amount and adjust sugar to taste if needed.
green cabbage, core removed → red cabbage or a mix of both. Red cabbage creates a vibrant purple slaw and has a slightly earthier flavor. It requires a few extra minutes of tossing to soften. Use the same weight.
granulated sugar → honey or light agave nectar. Use 2 tablespoons (30 ml) instead of 3 tablespoons, as liquid sweeteners concentrate differently. Adjust to taste.
freshly ground black pepper → cayenne pepper or crushed red pepper flakes. Use sparingly—start with ⅛ teaspoon and add more to taste for a spicy kick.