Vinegar Coleslaw

Name: Vinegar Coleslaw
Prep time: 21 min
Cook time: 3 min
Total time: 24 min
Yield: 8 servings
Cuisine: American
Ingredients: 1⅓ lb (trimmed weight, from 1 small head of about 1¾–2 lb) (600 g) green cabbage, outer leaves removed, quartered, core cut out, very thinly sliced or shredded (about 8 cups loosely packed); 2 medium (150 g) carrots, peeled and coarsely grated; ¼ cup (35 g) sweet or yellow onion, very thinly sliced or finely diced (optional); ¾ cup (180 ml) apple cider vinegar; ¼ cup (60 ml) neutral oil such as canola or vegetable oil; ½ cup (100 g) granulated sugar; ¼ cup (60 ml) water; 1 teaspoon (3 g) celery seed; ½ teaspoon (1 g) dry mustard powder; 1½ teaspoon (6 g) kosher salt, plus more to taste (Diamond Crystal; use about half as much if using fine salt); ½ teaspoon (1 g) black pepper, freshly ground

From the MyKitchenBank Kitchen

A crisp, tangy, mayo-free slaw. Shredded green cabbage and carrots soak in a warm sweet-sour apple cider vinegar dressing with celery seed. It's ideal for barbecue, fish tacos and picnics, and it gets better as it marinates.

Prep: 21 min
Cook: 3 min
Wait: 2 hr 30 min
Total: 2 hr 54 min
Makes: About 8 cups (8 side servings)

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Ingredients

8 servings

For the slaw
1⅓ lb (trimmed weight, from 1 small head of about 1¾–2 lb) (600 g) green cabbage, outer leaves removed, quartered, core cut out, very thinly sliced or shredded (about 8 cups loosely packed)
2 medium (150 g) carrots, peeled and coarsely grated
¼ cup (35 g) sweet or yellow onion, very thinly sliced or finely diced (optional)
For the dressing
¾ cup (180 ml) apple cider vinegar
¼ cup (60 ml) neutral oil such as canola or vegetable oil
½ cup (100 g) granulated sugar
¼ cup (60 ml) water
1 teaspoon (3 g) celery seed
½ teaspoon (1 g) dry mustard powder
1½ teaspoon (6 g) kosher salt, plus more to taste (Diamond Crystal; use about half as much if using fine salt)
½ teaspoon (1 g) black pepper, freshly ground

Equipment (7)

Large non-reactive mixing bowl (4–5 quart / 4–5 L)
Small saucepan (1-quart / 1 L)
Sharp chef's knife and cutting board
Box grater or food processor with shredding disc (optional)
Measuring cups and spoons
Tongs or large spoon
Plastic wrap or a lid

Steps

Before you start

Plan the timing: after a 30-minute counter cool-down, the slaw needs at least 2 hours in the fridge. That is about 2½ hours of waiting in total, so it can't be served right after mixing. Chilling for 4 hours or overnight is even better.
Buy a small head of green cabbage of about 1¾ to 2 lb (800–900 g). You need 600 g (about 1⅓ lb) after trimming off the outer leaves and core, so you'll have a little left over.
Use a large, non-reactive bowl (glass, stainless steel or ceramic) because the vinegar can react with aluminum.
A food processor with a shredding disc or a box grater speeds up the cabbage and carrots, but a sharp knife works fine.

1
Shred the cabbage
- Remove any wilted outer leaves from the cabbage.
- Quarter it through the core and cut out the core from each wedge.
- Weigh out 600 g (about 1⅓ lb) of trimmed cabbage.
- Slice each wedge crosswise as thinly as you can, about ⅛ inch (3 mm) thick.
- Place it in a large non-reactive bowl.
- You should have about 8 loosely packed cups.
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Ready when: Cabbage is in thin, even ribbons that look light and fluffy.
Tip: Thin shreds soften evenly in the dressing; thick chunks stay stiff and taste raw.
2
Add carrots and onion
- Peel the carrots and grate them on the large holes of a box grater.
- Add them to the cabbage along with the thinly sliced onion, if using.
- Toss with your hands or tongs to distribute.
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Ready when: Orange carrot is evenly scattered through the cabbage.
3
Heat the dressing
- In a small saucepan combine the vinegar, oil, sugar, water, celery seed, mustard powder, salt and pepper.
- Set over medium heat and stir often for 2 to 3 minutes, just until the sugar fully dissolves and the liquid begins to steam and barely simmer at the edges.
- Remove from the heat.
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Ready when: No sugar granules remain when you scrape the bottom of the pan with a spoon.
Tip: Don't boil hard; that evaporates the vinegar and makes the dressing harsher and saltier.
4
Dress the slaw
- Pour the hot dressing over the cabbage mixture.
- Toss thoroughly with tongs for about 1 minute, making sure every shred is coated.
- The bowl will look overfull and the dressing will pool at the bottom; that's normal.
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Ready when: Cabbage looks glossy and begins to wilt slightly.
Tip: Warm dressing softens the cabbage faster than cold, so you get a good texture in hours, not days.
5
Cool to room temperature
- Leave the slaw uncovered on the counter, tossing once or twice, until it is no longer warm to the touch, about 30 minutes.
- The 2-hour chill in the next step starts after this cool-down.
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Ready when: Bowl feels room temperature and the cabbage has shrunk by about a third.
6
Chill and marinate
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, tossing once halfway through.
- For the best flavor, chill 4 hours or overnight.
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Ready when: Cabbage is tender-crisp and glossy, with about ½ inch of liquid pooled at the bottom.
7
Taste and serve
- Toss the slaw well to redistribute the dressing, then taste.
- Add a pinch more salt if it tastes flat, or a teaspoon of sugar if it's too sharp.
- Serve with a slotted spoon, or with a little of the dressing spooned over if you like it tangier.
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Ready when: Balanced sweet, tangy and lightly salty, with a crunchy bite.
Tip: Cold dulls seasoning, so always taste after chilling, not before.

Good to know

Tips

Salting isn't needed; the hot dressing wilts the cabbage without pulling out lots of water, so the slaw stays crunchy.
For a spicier slaw, add ¼ teaspoon red pepper flakes or a thinly sliced jalapeño to the dressing.
Use the leftover brine: drain the slaw and spoon the dressing over pulled pork, hot dogs or grilled sausages.
Slice the cabbage as thin as possible; a mandoline gives the most even shreds.

Make ahead

Make up to 5 days ahead. The flavor is best after 4 hours to 1 day. The texture stays pleasantly crisp for about 3 days, then gradually softens.

Storage & reheating

Refrigerate in an airtight container for up to 5 days, with the cabbage submerged in the dressing as much as possible. The slaw is crispest for the first 3 days and softer after that. Serve cold; no reheating. Not suitable for freezing, since cabbage turns limp and watery.

Substitutions

apple cider vinegar → white wine vinegar or distilled white vinegar. White vinegar is sharper; add 1 extra tablespoon of sugar to balance it.
green cabbage → about 21 oz (600 g) bagged coleslaw mix (for example, two 10–12 oz bags), or half green and half red cabbage. Use the full 600 g so the dressing ratio stays the same, and skip the carrots if the mix already contains them. Red cabbage will tint the slaw pink; bagged mix saves time, though the shreds are usually thicker.
granulated sugar → light brown sugar or honey. Use the same amount of brown sugar. For honey use ⅓ cup (80 ml, about 5 tablespoons) and stir it in as the dressing heats; it is sweeter than sugar and adds a little extra liquid.
celery seed → caraway seeds or fennel seeds. Use ¾ teaspoon; the flavor will be different but still classic with cabbage.