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Crisp vinegar coleslaw recipe featuring shredded cabbage and carrots tossed in a toasted seed warm emulsion.

Tangy Vinegar Coleslaw Recipe

Rebecca Blumer
A bright, crunchy backyard BBQ side dish that cuts through smoky meats with a zesty apple cider vinegar dressing and a unique salt-purge technique for lasting crispness.
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Prep Time 10 minutes
Resting time 5 minutes
Total Time 15 minutes
Course Side Dish
Cuisine American
Servings 8 servings
Calories 145 kcal

Equipment

  • Salad spinner
  • Mandoline or sharp chef's knife
  • Large Mixing Bowl
  • Colander

Ingredients
 

For the Dressing

  • 1/2 cup apple cider vinegar
  • 1/4 cup granulated sugar
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon finely minced garlic
  • 1 teaspoon Diamond Crystal kosher salt
  • Freshly ground black pepper
  • 1 teaspoon celery seeds

For the Slaw

  • 1 large head green cabbage
  • 2 large carrots
  • 1 medium yellow onion
  • 2/3 cup sugar
  • 1/3 cup Diamond Crystal kosher salt

Instructions
 

Mix the dressing until glossy

  • In a small bowl, whisk the apple cider vinegar, granulated sugar, extra-virgin olive oil, garlic, kosher salt, black pepper, and celery seeds. Continue whisking until the sugar has fully dissolved and the dressing appears slightly thickened and glossy.

Do the salt and sugar purge

  • Shred the green cabbage into thin ribbons, grate the carrots, and finely slice the yellow onion. Place all vegetables into a large mixing bowl.
  • Sprinkle the 2/3 cup sugar and 1/3 cup kosher salt over the vegetables. Toss thoroughly until everything is lightly coated and glossy. Let the mixture stand for exactly 5 minutes to allow the salt and sugar to pull out excess moisture.

Rinse cold, then dry like you mean it

  • Transfer the vegetables to a large colander and rinse them thoroughly under cold running water. This step is essential to wash away the excess salt and sugar used during the purge.
  • Spin the rinsed vegetables in a salad spinner until they are completely dry and fluffy. If you don't have a spinner, blot them firmly with towels until no liquid remains when you squeeze a handful.

Toss, then fine-tune the flavor

  • Place the dried vegetables back into the large bowl and pour the prepared dressing over them. Toss until every strand is evenly coated. Taste and add a final pinch of salt, sugar, or black pepper if needed before serving.

Notes

The Salt Trap: Always remember to rinse the vegetables thoroughly after the 5-minute purge. If you skip the rinse, the slaw will be far too salty to eat.
Cabbage Texture: Use standard green Cannonball cabbage for the best crunch. More delicate varieties like Napa or Savoy will soften much faster once the dressing is applied.
Storage Tip: This slaw is best enjoyed within 2 hours of preparation for peak snap, but it will keep in the refrigerator for up to 3 days as it slowly takes on a more pickled texture.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 145kcalCarbohydrates: 22gProtein: 1gFat: 6gSaturated Fat: 1gSodium: 380mgPotassium: 165mgFiber: 2gSugar: 18gVitamin A: 420IUVitamin C: 35mgCalcium: 45mgIron: 1mg
Keyword bbq side dish, crunchy slaw, no mayo coleslaw, vinegar coleslaw recipe
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