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Old Fashioned Apple Cider Vinegar Coleslaw with vibrant cabbage and crunchy carrots.

Old Fashioned Apple Cider Vinegar Coleslaw

A crunchy and tangy side dish that complements rich meals without being overly creamy. Great for cookouts and can be made ahead of time.
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Prep Time 20 minutes
Total Time 1 hour
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 130
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 head green cabbage, shredded Optional: mix with purple cabbage for color
  • 2 cups carrots, grated Pre-shredded is acceptable
  • 1 cup apple cider vinegar Do not substitute with plain white vinegar
  • 2 tablespoons sugar Can use a mix of white and brown sugar for warmth
  • 1 teaspoon celery seed Optional but recommended for classic flavor
  • 1 teaspoon salt Adjust to taste after chilling
  • 1 teaspoon black pepper Adjust to taste after chilling
  • 2 tablespoons neutral oil Use light olive oil or avocado oil
Optional Add ins
  • 1 small onion, thinly sliced For added flavor
  • 1 tablespoon Dijon mustard For a flavor boost
  • 1 pinch red pepper flakes For some heat

Method
 

Preparation
  1. Prep the cabbage and carrots. Shred the cabbage into thin pieces and toss with the grated carrots in a large bowl.
  2. Mix the dressing. In a jar or bowl, combine the apple cider vinegar, sugar, salt, pepper, celery seed, and a splash of oil. Shake or whisk until the sugar mostly dissolves.
  3. Pour the dressing over the cabbage mix. Toss well to coat completely without making it 'swim' in dressing.
  4. Taste the coleslaw. Cover and refrigerate for at least 1 hour to let the flavors meld and for the cabbage to soften slightly.
  5. Before serving, give the coleslaw a final toss and taste again. Adjust with more salt or a sprinkle of sugar if needed.

Notes

This coleslaw enhances in flavor as it sits. Store in an airtight container in the fridge for 3 to 4 days. Do not freeze as the texture will change.