Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

A tangy, mayo-free vinegar coleslaw perfect for BBQ, sandwiches, or alongside smoky meats. It features a bright and crisp dressing that balances rich and spicy dishes.

  • Total Time: 3 hours 20 minutes (includes chilling time)
  • Yield: 6-8 servings 1x

Ingredients

Scale
  • ½ cup cider vinegar
  • ½ cup sugar
  • 1 teaspoon celery seed
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup olive oil
  • 1 small head green cabbage, shredded (about 2 pounds)
  • 2 medium carrots, peeled and shredded

Instructions

  1. Shred the head of green cabbage finely.
  2. Peel and shred the carrots.
  3. Combine cider vinegar, sugar, celery seed, salt, black pepper, and olive oil in a small saucepan over medium heat.
  4. Whisk and cook the dressing until the sugar dissolves and the mixture comes to a gentle simmer.
  5. Remove the dressing from heat and let it cool.
  6. In a large bowl, toss the shredded cabbage and carrots with the cooled dressing until evenly coated.
  7. Cover and refrigerate the slaw for a few hours to let the flavors meld.
  8. Taste and adjust salt and pepper before serving.

Notes

Shred the cabbage as finely as possible to help the dressing soak in evenly and create a smoother texture., Make the slaw ahead of time (a few hours or the day before) to enhance flavor., Let the dressing cool before mixing to keep the cabbage crisp., Drain excess liquid if slaw becomes watery after resting., Taste and adjust seasoning before serving.

  • Author: Ashley
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Side Dish

Nutrition

  • Serving Size: About 1 cup
  • Calories: Approx. 120 calories per serving
  • Fat: 3 g per serving
  • Carbohydrates: 28 g per serving
  • Protein: 2 g per serving