Name: Vinegar-Based Coleslaw
Prep time: 20 min
Total time: 20 min
Yield: Serves 8
Ingredients: 1 medium head green cabbage (about 2 pounds), finely shredded; 1 large carrot, peeled and grated; 1 small red onion, thinly sliced; 1 red bell pepper, thinly sliced; 1/2 cup apple cider vinegar; 3 tablespoons white sugar; 2 tablespoons extra virgin olive oil; 1 tablespoon Dijon mustard; 1 teaspoon celery seeds; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon red pepper flakes (optional)

Instructions

Prepare the vegetables

Core and finely shred the cabbage using a sharp knife or food processor. Peel and grate the carrot. Thinly slice the red onion and red bell pepper. Combine all vegetables in a large mixing bowl.
Make the dressing

In a small bowl, whisk together the apple cider vinegar, sugar, olive oil, Dijon mustard, celery seeds, salt, black pepper, and red pepper flakes (if using) until the sugar is dissolved and the mixture is well combined.
Combine and toss

Pour the dressing over the vegetables and toss thoroughly to coat every piece. Use tongs or two large forks to ensure even distribution of the dressing throughout the coleslaw mixture.
Let it marinate

Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably 2-3 hours. This allows the flavors to meld and the cabbage to slightly soften while still maintaining its crunch. Toss again before serving.
Adjust seasoning

Before serving, taste the coleslaw and adjust seasoning if needed. You may want to add more vinegar for tanginess, sugar for sweetness, or salt and pepper to taste.

Vinegar-Based Coleslaw

Ingredients

Instructions

Nutritional Information