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Tangy Vinegar Slaw
This vibrant and tangy vinegar slaw is a delightful blend of crisp cabbage, crunchy carrots, and zesty red onion, all tossed in a sweet and sour vinegar dressing. Perfect for barbecues, picnics, or as a refreshing side dish, this slaw not only adds a burst of flavor to your meal but also brings a crunch that pairs wonderfully with grilled meats and sandwiches. Originating from the Southern United States, vinegar slaw has been a staple at family gatherings and potlucks for generations, providing a light and refreshing counterpoint to richer dishes.
Ingredients
- Cabbage
- 4 cups, shredded
- Carrot
- 1 large, shredded
- Red onion
- 1/2 medium, thinly sliced
- White vinegar
- 3/4 cup
- Sugar
- 1/4 cup
- Celery seed
- 1 teaspoon
- Salt
- 1 teaspoon
- Black pepper
- 1/2 teaspoon
Instructions
- In a large bowl, combine the shredded cabbage, shredded carrot, and thinly sliced red onion, mixing well.
- In a small saucepan, combine the white vinegar, sugar, celery seed, salt, and black pepper. Bring to a gentle boil over medium heat, stirring occasionally until the sugar is fully dissolved.
- Once the vinegar mixture has boiled, carefully pour it over the cabbage mixture. Toss everything together until the vegetables are evenly coated with the dressing.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to meld and the slaw to soften slightly.
- Before serving, give the slaw a good toss to redistribute the dressing, and adjust seasoning to taste.
Tips
- For an extra kick, add a tablespoon of Dijon mustard to the vinegar dressing.
- Feel free to add other vegetables like bell peppers or radishes for added color and crunch.
- This slaw can be made up to 2 days in advance, making it perfect for meal prep.
Dietary Information
Servings: 6 Dish Type: Side Dish Prep Time: 15 minutes Cook Time: 5 minutes Calories: 80 Fat: 0g Carbs: 18g Protein: 2g Sodium: 300mg Sugar: 6g
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