Vinegar Coleslaw Recipe
Looking for a zesty side dish that complements any meal? This vinegar coleslaw recipe is a delightful mix of crunchy cabbage and carrots, all tossed in a tangy vinegar dressing. It’s the perfect accompaniment for barbecues, picnics, or even just a light lunch. Easy to prepare and bursting with flavor, this coleslaw is sure to become a favorite in your household!
Ingredients
- 4 cups shredded green cabbage
- 1 cup shredded carrots
- 1/2 cup apple cider vinegar
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 cup chopped fresh parsley (optional)
Servings and Cooking Time
This recipe makes 6 servings. Preparation time is about 15 minutes, with no cooking time required.
Nutritional Value
Each serving (approximately 1 cup) contains about 120 calories, 8g of fat, 10g of carbohydrates, and 1g of protein. This is based on one serving for one person.
Step-by-Step Cooking Process
- In a large bowl, combine the shredded cabbage and carrots.
- In a separate bowl, whisk together the apple cider vinegar, sugar, salt, and black pepper until the sugar is dissolved.
- Add the olive oil and Dijon mustard to the vinegar mixture, whisking until well combined.
- Pour the dressing over the cabbage and carrots.
- Toss the mixture until all the vegetables are evenly coated with the dressing.
- If using, add the garlic powder and parsley, mixing well.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld.
- Before serving, give the coleslaw a good toss to redistribute the dressing.
- Taste and adjust seasoning if necessary, adding more salt or sugar to suit your preference.
- Serve chilled as a side dish or topping for sandwiches.
Alternative Ingredients
You can substitute the green cabbage with red cabbage for a color twist. Additionally, use honey instead of sugar for a natural sweetener or add bell peppers for extra crunch.
Serving and Pairings
This vinegar coleslaw pairs beautifully with grilled meats, sandwiches, or served atop tacos. It’s also a fantastic side for picnics and potlucks.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This coleslaw is best served cold and does not need reheating. It can be frozen, but the texture may change upon thawing.
Cooking Mistakes
- Don’t skip refrigerating the coleslaw; it enhances the flavor.
- Avoid over-salting; start with less and adjust to taste.
- Ensure the sugar is fully dissolved in the dressing.
- Use fresh vegetables for the best texture and taste.
- Don’t let it sit too long before serving, as it can become watery.
Helpful Tips
- Use a sharp knife or mandoline for even shredding.
- Add a splash of lemon juice for extra brightness.
- Include other vegetables like radishes or celery for variety.
- Make it a day ahead for even better flavor.
FAQs
Can I use different types of vinegar?
Yes, you can experiment with different vinegars such as white wine vinegar or rice vinegar for unique flavors. Each type will give a different taste profile to the coleslaw.
How long can I store vinegar coleslaw?
Vinegar coleslaw can be stored in the refrigerator for up to 3 days. The flavors will continue to develop over time, making it even tastier.
Is this coleslaw vegan?
Yes, this vinegar coleslaw recipe is vegan-friendly as it contains no animal products. It’s a great choice for plant-based diets.
Can I add fruits to this coleslaw?
Absolutely! Adding diced apples or raisins can provide a nice sweetness that complements the tangy dressing beautifully.
What can I serve with vinegar coleslaw?
Vinegar coleslaw is versatile and pairs well with grilled meats, seafood, or can be used as a crunchy topping on sandwiches and burgers.
Conclusion
This vinegar coleslaw recipe is not only easy to make but also packed with flavor and crunch. Perfect for any occasion, it’s a dish that everyone will love. Enjoy the refreshing taste that complements a variety of meals!
Vinegar Coleslaw Recipe
Ingredients
- 4 cups shredded green cabbage
- 1 cup shredded carrots
- 1/2 cup apple cider vinegar
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 cup chopped fresh parsley optional
Instructions
- In a large bowl, combine the shredded cabbage and carrots.
- In a separate bowl, whisk together the apple cider vinegar, sugar, salt, and black pepper until the sugar is dissolved.
- Add the olive oil and Dijon mustard to the vinegar mixture, whisking until well combined.
- Pour the dressing over the cabbage and carrots.
- Toss the mixture until all the vegetables are evenly coated with the dressing.
- If using, add the garlic powder and parsley, mixing well.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
- Before serving, give the coleslaw a good toss to redistribute the dressing.
- Taste and adjust seasoning if necessary.
- Serve chilled as a side dish.
