SlawsAmericanEasy

Coleslaw with Celery Seeds and Vinegar

Name: Coleslaw with Celery Seeds and Vinegar
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 small head (about 1.5 lbs / 680 g) (680 g) green cabbage, cored, thinly sliced into ribbons about 1/8 inch (3 mm) thick; 3 medium (300 g) carrots, peeled, shredded on the large holes of a box grater or julienned into thin matchsticks; ½ cup (120 ml) white vinegar; 3 tablespoons (38 g) granulated sugar; 1½ teaspoons (7½ g) celery seeds; ¾ teaspoon (5 g) kosher salt; ¼ teaspoon (½ g) freshly ground black pepper

From the MyKitchenBank Kitchen

A crisp, tangy coleslaw brightened by celery seeds and sharp vinegar. This traditional slaw pairs fresh green cabbage and carrots with a simple vinegar dressing that balances sweetness and acidity. It's the ideal side for barbecue, sandwiches, and grilled meats—crunchy, refreshing, and made in minutes.

Prep: 15 min
Cook: —
Wait: 30 min
Total: 45 min
Makes: About 5 cups (1.2 liters)

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Steps

Before you start

Chill a large bowl in the refrigerator for 10 minutes before making the slaw
Use a sharp knife or mandoline to slice the cabbage and carrots thinly for the best texture
Taste and adjust the vinegar-to-sugar ratio to your preference after the slaw sits

1
Prepare the vegetables
- Slice the cored cabbage crosswise into very thin ribbons about 1/8 inch (3 mm) thick, discarding any tough outer leaves.
- Place the cabbage in a chilled large bowl.
- Shred the peeled carrots on the large holes of a box grater or cut them into thin matchsticks.
- Add the carrots to the bowl with the cabbage.
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Ready when: Cabbage and carrots are thinly cut and ready to dress
Tip: A mandoline slicer will make quick work of the cabbage and produce very uniform, thin ribbons that dress evenly
2
Make the dressing
- In a small bowl, whisk together the white vinegar, granulated sugar, celery seeds, kosher salt, and freshly ground black pepper until the sugar is completely dissolved.
- Let the dressing sit for 1 minute so the celery seeds begin to release their flavor.
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Ready when: Sugar is fully dissolved and the mixture is smooth
Tip: Whisk vigorously to ensure all the sugar dissolves; undissolved sugar will create a gritty texture when the slaw sits
3
Dress and rest the slaw
- Pour the vinegar dressing over the cabbage and carrots.
- Using a large spoon or salad servers, toss the vegetables well for 1 minute, making sure every strand is coated.
- The slaw will start to soften and release its own liquid.
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Ready when: All vegetables are evenly coated with the dressing
Tip: Toss vigorously to break down the cabbage slightly and help it absorb the vinegar flavors
4
Let it meld
- Cover the bowl loosely with plastic wrap or a clean kitchen towel and refrigerate for at least 30 minutes.
- The slaw will soften, become juicier as the cabbage releases its liquid, and the flavors will meld together beautifully.
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Ready when: Slaw has softened slightly and accumulated liquid; celery seed flavor is pronounced
Tip: If you prefer crunchier slaw, skip this step or reduce the resting time to 10–15 minutes; if you like it softer and tangier, let it sit for up to 2 hours

Good to know

Tips

Do not salt the cabbage before mixing; salt draws out water and will dilute the dressing. Add salt to the dressing instead.
For a creamier slaw, whisk 2 tablespoons (30 g) of mayonnaise into the dressing just before serving.
If the slaw becomes too acidic as it sits, balance it with a pinch more sugar; if it's too sweet, add a splash more vinegar.
Coleslaw is best served very cold, so chill your serving bowl and plates in the refrigerator before plating.

Make ahead

This slaw actually improves with time. Make it up to 8 hours ahead and store it covered in the refrigerator.

Storage & reheating

Store the coleslaw in an airtight container in the refrigerator for up to 5 days. As it sits, it will become increasingly tangy and soft. If liquid pools at the bottom, you can drain some off before serving. Do not freeze.

Substitutions

white vinegar → apple cider vinegar. Gives the slaw a slightly fruitier, warmer tang. Use the same amount.
white vinegar → rice vinegar. Produces a gentler, sweeter acidity. Use the same amount, though you may want to reduce the sugar to 2 tablespoons (25 g).
green cabbage, cored → red cabbage, or a mix of red and green. Red cabbage adds a striking color and slightly earthier flavor. Mix half and half for a beautiful purple-streaked slaw.
celery seeds → caraway seeds or dill seeds. Caraway brings a peppery, slightly minty note; dill adds herbaceous freshness. Use the same amount.