Homestyle Vinegar Oil Coleslaw: Tangy & Fresh (Print Version)

Classic Vinegar and Oil Coleslaw recipe: Crave a crisp, tangy, mayo-free side? This vibrant dish is perfect for your next BBQ or dinner.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 20 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Crisp Veggie Base

01 - 1 medium green cabbage (about 2 lbs), thinly shredded
02 - 2 large carrots, shredded
03 - 1/2 small red onion, very thinly sliced

→ Tangy Dressing

04 - 1/2 cup apple cider vinegar
05 - 1/4 cup extra virgin olive oil
06 - 2-3 tablespoons granulated sugar (adjust to taste)
07 - 1 teaspoon celery seed
08 - 1/2 teaspoon dry mustard

→ Seasonings

09 - 1-1.5 teaspoons salt (plus more for salting cabbage)
10 - 1/2 teaspoon freshly ground black pepper

→ Optional Freshness

11 - 2 tablespoons chopped fresh parsley
12 - 1/4 cup finely diced red bell pepper

# Instructions:

01 - First things first, get that cabbage shredded! I usually go for thin strips, about 1/8-inch, but sometimes I'm a bit messier, and that's okay too. Toss it in a big bowl with a good sprinkle of salt – maybe a teaspoon or so. Don't be shy! This step is crucial, honestly. Let it sit for at least 30 minutes, or even an hour. You'll see water pooling at the bottom, and that's exactly what we want. It makes the cabbage tender-crisp, not soggy. I used to skip this, thinking it was optional, and my coleslaw always ended up watery. Never again!
02 - While your cabbage is doing its thing, shred your carrots and thinly slice your red onion. I love the vibrant colors coming together; it makes me feel like a culinary artist, even when my kitchen is a total mess. If you're like me and sometimes get a little teary-eyed from onions, try slicing them under cold water. It helps, I swear! Just make sure everything is prepped and ready to go for your Homestyle Vinegar Oil Coleslaw.
03 - In a separate bowl, whisk together the apple cider vinegar, olive oil, granulated sugar, celery seed, dry mustard, a pinch of salt, and a good grind of black pepper. Whisk it really well until the sugar dissolves and the dressing looks slightly emulsified. Taste it! This is your chance to adjust. Need more tang? Add a splash more vinegar. A little sweeter? Another tiny bit of sugar. It should taste bright and balanced. I've definitely under-seasoned this step before, and the whole dish fell flat.
04 - After the cabbage has had its salty spa treatment, drain it thoroughly. I usually grab handfuls and squeeze out as much liquid as I can. You'd be surprised how much water comes out! Then, give it a quick rinse under cold water to remove excess salt, and squeeze it dry again. This ensures your Homestyle Vinegar Oil Coleslaw will be perfectly seasoned and wonderfully crisp. This is where I always make sure I'm not rushing; proper draining is key!
05 - Add the drained cabbage, shredded carrots, and sliced red onion to your large bowl. Pour the dressing over the vegetables. Now, get in there with your hands (clean ones, of course!) or use a couple of tongs and toss everything together until every shred of cabbage and carrot is coated. I love seeing the dressing coat all the veggies, making them glisten. This is where the magic really starts to happen for your Homestyle Vinegar Oil Coleslaw.
06 - Cover the bowl and pop your Homestyle Vinegar Oil Coleslaw into the fridge for at least 30 minutes, or even a few hours. This chilling time lets the flavors meld and deepen, and the cabbage gets even more tender-crisp. Honestly, it's so hard to wait, but it's worth it! When you're ready to serve, give it another quick toss. It should look vibrant, smell wonderfully tangy, and taste absolutely amazing. Ready for that BBQ!

# Notes:

01 - Always salt your shredded cabbage and let it sit before draining; it’s the secret to crisp, not watery, coleslaw.
02 - Make this Homestyle Vinegar Oil Coleslaw at least an hour ahead; the flavors really develop in the fridge.
03 - Don't be afraid to taste and adjust the dressing as you go – every batch of vinegar or sugar can be a little different.
04 - For an extra layer of flavor, toast the celery seeds lightly in a dry pan before adding them to the dressing.

# Equipment Needed:

01 - Large mixing bowls
02 - whisk
03 - sharp knife or mandoline
04 - cutting board

# Nutrition (Per Serving):

Calories: 150
Total Fat: 10g
Total Carbohydrate: 15g
Protein: 1g

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