Tangy Sweet Vinegar Coleslaw: A Family Favorite Side (Print Version)

Whip up this easy sweet vinegar coleslaw recipe. It's crunchy, tangy, and a perfect BBQ side, just like my grandma used to make!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 15 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Crisp Veggies

01 - 1 medium head green cabbage, thinly shredded
02 - 1/2 medium head red cabbage, thinly shredded
03 - 2 medium carrots, peeled and finely grated

→ Sweet & Tangy Dressing

04 - 1/2 cup apple cider vinegar
05 - 1/4 cup granulated sugar (or to taste)
06 - 2 tablespoons olive oil
07 - 1 tablespoon Dijon mustard

→ Flavor Enhancers

08 - 1 teaspoon celery seed
09 - 1 teaspoon salt (or to taste)
10 - 1/2 teaspoon black pepper (freshly ground, if possible)

→ Optional Add-ins

11 - 1/4 cup finely minced red onion
12 - 1/4 cup finely diced bell pepper (any color)
13 - 2 tablespoons chopped fresh parsley, for garnish

# Instructions:

01 - First things first, let's get those veggies ready for your sweet vinegar coleslaw. Grab your green and red cabbage, give them a good rinse, and then shred them thinly. I usually use my sharpest knife for this, trying to get nice, even strips. If you have a mandoline, go for it, but please be careful! Then, peel and finely grate your carrots. I like them really fine so they blend into the slaw nicely. Toss all these crisp beauties into your biggest mixing bowl; you'll need the space!
02 - Now for the magic! In a separate medium bowl, whisk together the apple cider vinegar, granulated sugar, and olive oil. Make sure that sugar dissolves completely – you don't want grainy dressing, trust me, I've been there! Then, stir in the Dijon mustard, celery seed, salt, and black pepper. Give it a good whisk until everything is super combined. This is where this sweet vinegar coleslaw really starts to get its character; you can already smell that tangy goodness!
03 - Pour that glorious dressing all over your shredded cabbage and carrots in the big bowl. Now, here's the fun part: get in there with your clean hands (or a sturdy pair of tongs if you're fancy) and really toss everything together. You want every single piece of cabbage and carrot to be coated in that dressing. Don't be shy! Once it's all mixed, cover the bowl and pop it in the fridge for at least 30 minutes. This chilling time is so important for the sweet vinegar coleslaw to meld its flavors, honestly.
04 - After its little nap in the fridge, pull out your sweet vinegar coleslaw. You'll notice the cabbage has softened a bit and the colors are even more vibrant. Give it another enthusiastic toss – sometimes the dressing settles at the bottom, so a good stir ensures every bite is perfectly seasoned. This step also helps redistribute those amazing flavors that developed while chilling. Don't skip this, it makes a difference!
05 - This is arguably the most important step for any sweet vinegar coleslaw recipe, really. Grab a fork and take a big taste. Does it need more salt? A little more pepper? Maybe a tiny sprinkle more sugar if you like it on the sweeter side? Adjust to your personal preference. Remember, you're the chef here! I usually add a tiny pinch more salt at this stage, it just brightens everything up. Trust your taste buds!
06 - Once you're happy with the flavor, your sweet vinegar coleslaw is ready to shine! Spoon it into a pretty serving bowl. It looks so vibrant and fresh, honestly. You can garnish it with a sprinkle of fresh parsley if you're feeling extra, or just serve it as is. It's fantastic with anything from grilled chicken to pulled pork. You'll love that satisfying crunch and the perfect balance of sweet and tangy. Enjoy every bite!

# Notes:

01 - Always shred your cabbage thinly for the best texture; chunky pieces just don't absorb the dressing right.
02 - For best flavor, let this coleslaw chill for at least 30 minutes, or even a few hours, before serving.
03 - If you're out of apple cider vinegar, white vinegar can work, but start with less as it's much sharper.
04 - Serving this with pulled pork sandwiches is my all-time favorite combo – the tang cuts through the richness so well.

# Equipment Needed:

01 - Large mixing bowl
02 - whisk
03 - sharp knife or mandoline
04 - grater
05 - airtight container

# Nutrition (Per Serving):

Calories: 120 kcal
Total Fat: 7g
Total Carbohydrate: 14g
Protein: 1g

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