Description
This recipe for The Best Vinegar Based Coleslaw is a must-try for anyone looking for a refreshing, tangy side dish. With fresh vegetables and a zesty dressing, this coleslaw elevates any meal, making it an ideal companion for barbecues, picnics, or casual dinners at home. What sets this salad apart is its balance of sweetness and acidity, which perfectly complements grilled meats and hearty sandwiches. Plus, it’s mayo-free, making it a lighter option that still packs a punch of flavor.
Ingredients
Scale
- 1/2 cup cider vinegar
- 1/2 cup sugar
- 1 teaspoon celery seed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- 1 small head of green cabbage, shredded (about 2 pounds)
- 2 medium carrots, peeled and shredded
Instructions
- In a small saucepan over medium heat, mix the cider vinegar, sugar, celery seed, salt, black pepper, and olive oil. Whisk to combine and heat until the sugar dissolves. Set aside.
- In a large bowl, combine the shredded cabbage and carrots. Pour the dressing over the vegetables.
- Toss well to combine and refrigerate for at least a few hours before serving to allow the flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 135
- Sugar: 12g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg