Simple Cabbage Slaw with Vinegar and Sugar
A bright, tangy slaw with tender shredded cabbage dressed in a light vinegar and sugar dressing. Ready in minutes, this classic accompaniment pairs perfectly with barbecue, sandwiches, or fried foods. The dressing softens the cabbage slightly while keeping it crisp.
- Prep
- 15 min
- Cook
- —
- Wait
- 10 min
- Total
- 25 min
- Makes
- About 4 cups (960 ml)
Steps
Before you start
- Choose a firm head of green cabbage with tightly packed leaves
- Have a sharp knife and cutting board ready, or set up a mandoline for faster slicing
- Measure your vinegar and sugar before beginning
Select and rinse the cabbage
- Choose a firm, heavy head of green cabbage.
- Rinse it under cool running water and pat dry with paper towels or a clean kitchen towel.
- A dry surface helps you get a secure grip for slicing.
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Ready when: Cabbage is clean and dry
Tip: Wet cabbage is slippery and harder to slice safely, especially if using a mandoline.
Quarter and core the cabbage
- Cut the cabbage in half from top to root end, then cut each half in half again to create quarters.
- Place each quarter flat-side down on the cutting board.
- Using a sharp knife, cut out the tough core at the root end of each piece at a 45-degree angle, working from two sides to create a V-shaped channel.
- Discard the cores.
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Ready when: All cores are removed and quarters are ready to slice
Tip: Removing the core prevents tough, bitter pieces in your finished slaw. The angled cut is faster and safer than trying to cut straight through.
Slice the cabbage thinly
- Place a cabbage quarter flat-side down on the cutting board.
- Using a sharp chef's knife or mandoline set to ⅛ inch, slice the cabbage into thin, uniform ribbons, working from top to root end.
- Repeat with the remaining quarters.
- You should have about 8 cups of loosely packed shredded cabbage.
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Ready when: Cabbage is sliced into thin, uniform ⅛-inch ribbons
Tip: If using a mandoline, curl your fingertips under to protect them from the blade. If using a knife, rock the blade gently with a forward-and-back motion rather than chopping forcefully to get thinner, more tender slices.
Combine vinegar, sugar, and salt
- In a medium bowl, pour the white vinegar and add the granulated sugar and kosher salt.
- Stir or whisk continuously for about 1 minute until the sugar dissolves completely and the mixture becomes clear.
- You should see no granules remaining at the bottom of the bowl.
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Ready when: Sugar is fully dissolved and the liquid is clear
Tip: Dissolving the sugar in vinegar before adding the cabbage ensures even distribution of flavor and prevents granules from settling to the bottom or tasting gritty.
Transfer cabbage and dress
- Transfer the shredded cabbage to a large mixing bowl.
- Pour the vinegar dressing over the cabbage and toss well with a spoon or tongs, working the dressing throughout so every ribbon is coated evenly.
- The slaw should look wet and glossy.
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Ready when: Every ribbon is coated in dressing and the slaw appears wet and glossy
Tip: Toss thoroughly and don't rush—the dressing will begin to soften the cabbage immediately, and even coverage ensures consistent flavor throughout.
Rest and taste
- Let the slaw sit at room temperature for at least 10 minutes, stirring once or twice halfway through.
- The cabbage will soften slightly and the flavors will meld.
- Taste a small forkful and adjust seasoning if needed—add a pinch more salt for savory depth or a sprinkle of sugar for sweetness.
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Ready when: Cabbage is limp but still crisp, and the dressing is evenly distributed
Tip: If you prefer a firmer, crunchier slaw, reduce the resting time to 5 minutes. For a more tender, well-marinated result, increase it to 15–20 minutes. Taste now so you can adjust before serving.
Good to know
Tips
- Slice the cabbage as thinly as possible—thinner slices soften more quickly and distribute the dressing more evenly.
- Don't skip the resting step: it's what transforms raw cabbage into tender slaw and allows the flavors to meld.
- If liquid pools at the bottom before serving, drain it off to keep the slaw from becoming soggy, especially if serving with sandwiches or other wet foods.
- For a no-sugar version, omit the sugar entirely and use 1 teaspoon extra salt, or add a pinch of black pepper for depth.
Make ahead
This slaw tastes best served fresh or within a few hours, but it can be made up to 1 day ahead. After the first 10 minutes of resting, drain off any excess liquid that pools at the bottom before storing or serving. The slaw will continue to soften slightly as it sits.
Storage & reheating
Room temperature: up to 2 hours (for best crispness). Refrigerator: up to 3 days in an airtight container (cabbage will continue to soften and liquid may pool). Freezer: not recommended. To serve cold slaw, drain excess liquid and taste for seasoning before plating, as salt intensity builds over time.
Substitutions
- white vinegar → apple cider vinegar or rice vinegar. Apple cider vinegar adds a slightly spiced, apple note; rice vinegar is gentler and more delicate. Use the same amount.
- granulated sugar → honey or maple syrup. Use 3 tablespoons (45 ml) honey or maple syrup in place of the ¼ cup sugar. These add subtle floral or earthy notes. Dissolve thoroughly before adding to cabbage.
- green cabbage, firm head → red cabbage or a mix of green and red. Red cabbage will bleed its purple color and result in pink-tinged slaw with a slightly more peppery flavor. Use the same amount and method.
- kosher salt → sea salt. Use the same amount by weight. Sea salt works equally well and may add a subtle mineral note.
