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Old Fashioned Coleslaw with Vinegar

A crunchy, tangy, and refreshing coleslaw packed with vibrant vegetables and a zesty vinegar dressing, perfect for summer picnics and as a healthy side dish.
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Prep Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 60
Ingredients Method Notes

Ingredients
  

Vegetable Base
  • 4 cups Green Cabbage, shredded Lends crunch and nutrients.
  • 2 cups Carrots, shredded Adds natural sweetness and vibrant color.
  • 1 medium Yellow Onion, thinly sliced Adds a sharp bite to balance the sweetness.
Dressing
  • 1 tablespoon Sugar Enhances the tangy vinegar for a well-rounded flavor.
  • 1 teaspoon Celery Seed Offers a distinct flavor that ties the ingredients together.
  • 1 tablespoon Dijon Mustard Provides subtle depth and creaminess without dairy.
  • 1 teaspoon Kosher Salt Enhances and balances flavors.
  • 1 teaspoon Black Pepper Adds a hint of spice.
  • 1/2 cup Distilled Vinegar Infuses the slaw with tanginess.
  • 2 tablespoons Olive Oil Offers richness to the dressing.

Method
 

Preparation
  1. Wash and dry the green cabbage thoroughly. Remove any tough outer leaves.
  2. Slice the cabbage into thin strips and place it into a large mixing bowl.
  3. Shred the carrots and thinly slice the onion, adding them to the bowl with the cabbage.
  4. In a separate small bowl, combine the sugar, celery seed, Dijon mustard, kosher salt, black pepper, distilled vinegar, and olive oil to create your dressing.
Cooking/Assembling
  1. Whisk the dressing ingredients together until smooth and well combined.
  2. Pour the dressing over the shredded cabbage, carrots, and onions.
  3. Gently toss everything together until all the vegetables are coated with the dressing.
  4. Let the coleslaw sit for about 10 minutes for the flavors to meld.
Serving
  1. Give the coleslaw another gentle toss.
  2. Transfer to a serving dish or individual bowls.
  3. Garnish with fresh herbs if desired.
  4. Enjoy immediately or store for later!

Notes

For extra crunch, let the shredded vegetables sit in salt for around 10 minutes, then rinse before combining with the dressing. This coleslaw is perfect for meal prepping and serves well as a side dish for various meals.