Description
This refreshing vinegar coleslaw is the ultimate crisp side dish for summer barbecues and picnics. By replacing heavy mayonnaise with a zesty apple cider vinegar and sugar brine, this salad remains snappy, light, and perfectly stable even on warm days. The addition of celery seed provides a classic, addictive flavor profile that cuts through rich main courses. This make-ahead friendly recipe is easy to prepare and tastes even better once the flavors have had time to meld together.
Ingredients
1 medium head green cabbage, thinly shredded
2 large carrots, grated
1/2 cup apple cider vinegar
1/4 cup granulated sugar
1/4 cup vegetable oil
1 teaspoon celery seed
Salt and black pepper to taste
Instructions
Place the thinly shredded cabbage and grated carrots into a large stainless steel bowl.
Toss the vegetables together until evenly combined.
In a separate small bowl, whisk together the apple cider vinegar, sugar, vegetable oil, celery seed, salt, and pepper until the sugar is fully dissolved.
Pour the dressing over the cabbage mixture.
Toss everything thoroughly to coat the vegetables evenly.
Cover and refrigerate for at least one hour before serving to allow the flavors to develop and the cabbage to wilt slightly.
Notes
Store in an airtight container in the refrigerator for up to 3 days. The cabbage will stay crispest if eaten within 24 hours of tossing. Adjust sugar according to your preference for tartness.
- Prep Time: 15
- Category: Summer Desserts
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg