Vinegar Coleslaw Recipe
Looking for a fresh and zesty side dish? This vinegar coleslaw recipe is the perfect addition to any meal. With its vibrant colors and crunch, it’s not only delicious but also easy to prepare. This coleslaw features a simple vinegar dressing that enhances the natural flavors of the vegetables. Perfect for summer barbecues or as a light, healthy side dish, it’s sure to be a hit at your table.
Ingredients
– 4 cups shredded green cabbage
– 1 cup shredded carrots
– 1/2 cup red bell pepper, thinly sliced
– 1/4 cup apple cider vinegar
– 1/4 cup vegetable oil
– 2 tablespoons sugar
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon celery seed
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, and no cooking time is required.
Nutritional Value
Each serving (about 1 cup) contains approximately 120 calories, 10g fat, 5g carbohydrates, 2g fiber, and 1g protein. This nutritional value is based on one person.
Step-by-Step Cooking Process
1. In a large bowl, combine the shredded cabbage, carrots, and red bell pepper.
2. In a separate bowl, whisk together the apple cider vinegar, vegetable oil, sugar, salt, black pepper, and celery seed.
3. Pour the dressing over the vegetable mixture.
4. Toss the vegetables and dressing together until evenly coated.
5. Cover the bowl with plastic wrap or a lid.
6. Refrigerate for at least 1 hour to allow flavors to meld.
7. Stir the coleslaw again before serving to redistribute the dressing.
8. Taste and adjust seasoning if necessary.
9. Serve chilled as a side dish.
10. Enjoy your fresh vinegar coleslaw!
Alternative Ingredients
You can substitute the green cabbage with red cabbage for a color twist, or add in ingredients like chopped apples or raisins for a touch of sweetness. For a lower-calorie version, use a light vinaigrette instead of oil.
Serving and Pairings
This vinegar coleslaw pairs wonderfully with grilled meats, sandwiches, or as a topping for tacos. It also complements rich dishes, providing a refreshing contrast.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed cold, so there’s no need to reheat. This dish does not freeze well due to the texture of the vegetables.
Cooking Mistakes
– Don’t skip the chilling time; it enhances the flavor.
– Avoid over-dressing; start with less and add more if needed.
– Use fresh, crisp vegetables for the best texture.
– Don’t allow the coleslaw to sit too long; it can become soggy.
– Taste before serving to adjust seasoning.
Helpful Tips
– For added crunch, include sunflower seeds or chopped nuts.
– Make it a day ahead for deeper flavor.
– Adjust the sugar level based on your taste preference.
– Use a mandoline for evenly sliced vegetables.
– Experiment with different vinegars for unique flavors.
FAQs
Can I use different vegetables?
Yes, feel free to incorporate other veggies like broccoli or radishes for variety.
How long does the coleslaw last?
Stored in the fridge, it lasts up to 3 days; however, it’s best fresh.
Is this recipe vegan?
Yes, the ingredients are all plant-based and suitable for vegans.
Can I prepare this coleslaw in advance?
Absolutely! Making it a day ahead allows the flavors to develop.
What can I serve with vinegar coleslaw?
It pairs well with grilled chicken, burgers, or as a taco topping.
Is there a gluten-free option?
Yes, all the ingredients are naturally gluten-free, so it’s safe for those with gluten sensitivities.
Can I make this coleslaw spicy?
Of course! Add diced jalapeños or a splash of hot sauce to kick it up a notch.
Conclusion
This vinegar coleslaw recipe is a delightful and refreshing addition to any meal. Its crisp vegetables and tangy dressing make it a versatile side dish that enhances various cuisines. Enjoy it with your favorite grilled dishes or as a standalone salad. With its ease of preparation and vibrant flavors, it’s sure to become a staple in your culinary repertoire.

Vinegar Coleslaw Recipe
Ingredients
- 4 cups shredded green cabbage
- 1 cup shredded carrots
- 1/2 cup red bell pepper thinly sliced
- 1/4 cup apple cider vinegar
- 1/4 cup vegetable oil
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon celery seed
Instructions
- In a large bowl, combine the shredded cabbage, carrots, and red bell pepper.
- In a separate bowl, whisk together the apple cider vinegar, vegetable oil, sugar, salt, black pepper, and celery seed.
- Pour the dressing over the vegetable mixture.
- Toss the vegetables and dressing together until evenly coated.
- Cover the bowl with plastic wrap or a lid.
- Refrigerate for at least 1 hour to allow flavors to meld.
- Stir the coleslaw again before serving to redistribute the dressing.
- Taste and adjust seasoning if necessary.
- Serve chilled as a side dish.
- Enjoy your fresh vinegar coleslaw!