Description
This Tangy Vinegar Coleslaw is a refreshing, crisp, and flavorful side dish perfect for any meal. Featuring a vibrant blend of shredded cabbage, carrots, and scallions, it is tossed in a tangy cider vinegar dressing with honey and mustard for just the right balance of sweetness and zest. The addition of celery seeds adds a subtle aromatic kick, while wilting the cabbage with salt ensures a crunchy texture that holds up well. Ready in just 10 minutes, this coleslaw is a vibrant companion to grilled meats, sandwiches, or picnic spreads.
Ingredients
Scale
Dressing
- 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
Coleslaw Mix
- 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
Instructions
- Wilt the cabbage: Place the shredded cabbage in a large bowl and sprinkle with 1 tablespoon of salt. Toss thoroughly to ensure the salt is evenly distributed. Let it sit for about 10 minutes to allow the cabbage to soften slightly while retaining its crunch.
- Prepare the dressing: In a small bowl, whisk together cider vinegar, honey, mustard, celery seeds, 1/2 teaspoon salt, and pepper until well combined. Gradually drizzle in the olive oil while continuously whisking to emulsify the dressing.
- Combine the coleslaw: Drain any excess liquid from the cabbage if needed. Add the grated carrots, thinly sliced scallions, and chopped parsley to the cabbage. Pour the dressing over the vegetable mixture.
- Toss and mix: Using salad tongs or clean hands, toss all ingredients thoroughly to ensure every strand of cabbage and carrot is coated with the tangy dressing.
- Chill and serve: Cover the coleslaw and refrigerate for at least 30 minutes to let the flavors meld together. Serve chilled as a delicious side dish to your favorite meals.
Notes
- You can substitute apple cider vinegar with white vinegar, but it might reduce the tanginess slightly.
- For a vegan option, ensure the mustard and honey are plant-based or substitute honey with maple syrup.
- Adjust the amount of honey to control the sweetness according to your preference.
- This coleslaw holds well for up to 2 days refrigerated but is best eaten fresh for optimal crunchiness.
- Adding a pinch of sugar is optional if you prefer a sweeter dressing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Keywords: Tangy Vinegar Coleslaw, coleslaw recipe, vinegar dressing, healthy coleslaw, easy side dish, cabbage salad
