Dessert

Tangy Vinegar Coleslaw Recipe

Name: Tangy Vinegar Coleslaw Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 1/3 cup cider vinegar; 2 1/2 tbsp honey; 2 1/2 tsp mustard (Grey Poupon preferred); 1 tsp celery seeds; 1/2 tsp salt; 1/4 tsp pepper; 1/3 cup olive oil; 6 cups cabbage, shredded into thin 1/8-inch strips; 1 tbsp salt (for wilting cabbage); 2 carrots, peeled and grated; 4 scallions, thinly sliced; 2 tbsp fresh flat-leaf parsley, finely chopped

Byanna orden April 19, 2026April 19, 2026

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Introduction

This tangy vinegar coleslaw is a vibrant and refreshing side dish perfect for any barbecue or picnic. Crisp cabbage and carrots mingle with a zesty dressing to create a flavorful, crunchy salad that’s ready in just 10 minutes.

A large white bowl is filled with a colorful coleslaw made of shredded layers: bright purple cabbage strips, white cabbage pieces, thin orange carrot sticks, and green scallion slices scattered on top, all mixed together with visible black pepper flakes adding texture. In the background, there are halves of purple cabbage and a glass jar with honey and a wooden dipper, all placed on a white marbled surface. A mustard-yellow cloth is tucked under the bowl. The colors are fresh and vivid, showing a mix of rough and crisp textures. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/3 cup cider vinegar (preferably Bragg)
2 1/2 tbsp honey
2 1/2 tsp mustard (Grey Poupon recommended)
1 tsp celery seeds
1/2 tsp salt
1/4 tsp pepper
1/3 cup olive oil
6 cups shredded cabbage (thin 1/8-inch strips)
1 tbsp salt (for wilting cabbage)
2 carrots, peeled and grated
4 scallions, thinly sliced
2 tbsp fresh flat-leaf parsley, finely chopped

Instructions

Step 1: Place the shredded cabbage in a large bowl and sprinkle with 1 tablespoon of salt. Toss well and let it sit for 20 minutes to wilt slightly, then rinse thoroughly under cold water to remove excess salt. Drain and pat dry.
Step 2: In a separate bowl, whisk together the cider vinegar, honey, mustard, celery seeds, 1/2 teaspoon salt, pepper, and olive oil until fully combined.
Step 3: Add the grated carrots, sliced scallions, and chopped parsley to the cabbage. Pour the dressing over the vegetables and toss gently until everything is evenly coated.
Step 4: Let the coleslaw chill in the refrigerator for at least 10 minutes before serving to allow the flavors to meld.

Tips & Variations

Use red cabbage along with green cabbage for a colorful twist.
Substitute apple cider vinegar with white wine vinegar for a milder flavor.
Add a pinch of smoked paprika for a subtle smoky note.
For extra crunch, include thinly sliced raw bell peppers or radishes.

Storage

Store the coleslaw in an airtight container in the refrigerator for up to 3 days. It tastes best when served chilled, and a quick toss before serving helps redistribute any dressing that may have settled. Avoid freezing as the texture will become soggy.

How to Serve

A bowl filled with a fresh coleslaw made of thin layers of shredded white cabbage, purple cabbage, and bright orange carrot strips, all mixed evenly. On top, thin slices of green onions add a fresh touch, while a sprinkle of black pepper is visible throughout the salad. The coleslaw sits in a white bowl, and around it, there are halves of purple cabbage with showy white veins. A honey jar with a wooden dipper is placed in the background over a white marbled texture, alongside a mustard-yellow cloth near the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this coleslaw ahead of time?

Yes, making it a few hours ahead or even the day before improves the flavor as the ingredients have time to marinate. Just keep it covered and refrigerated.

How can I make this recipe vegan?

This recipe is already vegan as it contains no animal products. Just be sure your mustard and honey are vegan-friendly, or substitute honey with maple syrup if preferred.