You know that feeling when you bite into a rich, savory pulled pork sandwich? It is delicious, but sometimes you just need a little crunch to balance it all out.
That is exactly where this Coleslaw Recipe comes in to save the day.
Most of us grew up with the creamy, mayo-heavy versions from the grocery store deli counter. Those have their place, but they can feel heavy.
This version is different. It is light, zesty, and packed with fresh flavor.
If you have been looking for a **Vinegar Based Coleslaw Recipe** that cuts through the richness of barbecue meat, you are in the right place.
It is incredibly easy to throw together on a busy weeknight.
You do not need any fancy equipment or hours of prep time. It is all about fresh vegetables and a simple dressing.
Honestly, once you make **Homemade Slaw**, you will never want to go back to the pre-packaged tubs again.
Let’s get into why this dish is going to become a staple in your kitchen rotation.
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Why You’ll Love This Recipe
There are so many reasons to keep this recipe in your back pocket. First and foremost, it is all about speed.
We know you are busy. You want to get dinner on the table without a hassle.
This **Coleslaw Recipe** comes together in just about 15 minutes if you are chopping by hand. It is even faster if you use a food processor.
Another reason to love this is the versatility. It works as a side dish, but it is also a topping.
Have you ever put **Summer Slaw Recipe** on top of a fish taco? If not, you are missing out. It adds texture and acidity that elevates the whole meal.
It is also budget-friendly. Cabbage is one of the most affordable vegetables you can buy.
You can feed a large crowd for just a few dollars. This makes it perfect for potlucks or large family gatherings.
Since this is a **Vinegar Based Coleslaw Recipe**, it is naturally lighter than creamy versions.
It is a great option for outdoor eating because you do not have to worry as much about dairy sitting out in the heat.
Finally, the flavors get better with time. You can make this ahead of time, and it will still taste amazing the next day.
Ingredients
Here is everything you need to make this crisp and tangy **Coleslaw Recipe**.
- 1 head of green cabbage (finely shredded)
- 1 large carrot (grated)
- 1/2 yellow or red onion (finely sliced)
- 1/3 cup apple cider vinegar
- 3 tbsp olive oil
- 1 tbsp honey (or more, depending on sweetness)
- 1/2 tbsp Dijon mustard
- 1 tsp celery seed
- 1/4 tsp salt
- 1/4 tsp black pepper
Let’s talk a little bit about these ingredients. The green cabbage is the star here. It provides that essential crunch.
You want a head that feels heavy for its size. That usually means it is fresh and densely packed with leaves.
For the carrot, grating it yourself is usually better than buying matchstick carrots. Freshly grated carrots are sweeter and juicier.
The onion adds a nice savory bite. If you find raw onion too strong, you can soak the slices in cold water for ten minutes before adding them.
Apple cider vinegar is the backbone of the dressing. It gives this **Bbq Slaw Recipe** its signature tang.
Olive oil smooths everything out. You do not need a fancy extra virgin oil here, just something with a mild flavor.
Honey balances the acidity. This is key for a good **Vinegar Based Coleslaw Recipe**. You need that sweet and sour balance.
Dijon mustard helps emulsify the dressing. It keeps the oil and vinegar from separating too quickly.
Celery seed is the secret weapon. It gives the dish that classic deli flavor that everyone recognizes.
Step-By-Step Instructions
Making this **Coleslaw Recipe** is a breeze. Just follow these simple steps.
Step 1: Prepare The Vegetables
Start by tackling the vegetables. You will want to remove any wilted outer leaves from your cabbage.
Cut the cabbage head in half and remove the tough core. Then, shred the leaves finely.
You can use a sharp knife for this. Just take your time and slice thin strips.
If you want to speed things up, a mandoline slicer works wonders. Just be careful with your fingers!
Next, grate your large carrot using the large holes of a box grater.
Finely slice your onion. You want the pieces to be similar in size to the cabbage shreds.
Add the shredded green cabbage, carrot, and onion to a large mixing bowl. Give it a quick toss with your hands to mix the colors.
Step 2: Make The Dressing
Now it is time to make the flavor base for your **Homemade Slaw**.
Grab a smaller bowl or a glass jar. Add the apple cider vinegar and the Dijon mustard first.
Pour in the honey and olive oil. Sprinkle in the celery seed, salt, and black pepper.
Whisk everything together vigorously. You want the honey to dissolve and the oil to blend in.
Here is a crucial moment. Taste the dressing.
Decide if you would like to add more honey. Some people like a sweeter slaw, while others prefer more tang.
Step 3: Combine And Toss
You are almost done with your **Coleslaw Recipe**.
Pour about half of the dressing over the cabbage, onions, and carrots.
Gently toss everything together. Tongs work well for this, or you can just use clean hands.
The cabbage will start to wilt slightly as it hits the salt and vinegar.
Slowly add more dressing until you have reached your desired consistency. You might not need all of it.
It is easier to add more later than to fix a soggy salad.
Step 4: Serve
You can serve this immediately if you like a very crunchy texture.
However, letting it sit for about 20 minutes allows the flavors to meld beautifully.
Serve and enjoy alongside your favorite main dish!
How To Store Leftovers
One of the best things about a **Vinegar Based Coleslaw Recipe** is how well it stores.
Because there is no mayonnaise, you do not have to worry about it spoiling as quickly.
Transfer any leftovers to an airtight container. Glass containers are great because they do not absorb odors.
Store the container in the refrigerator. It will stay fresh for about 3 to 5 days.
You might notice that the liquid accumulates at the bottom of the container after a day.
This is normal. The salt draws moisture out of the cabbage.
Just give the **Homemade Slaw** a good stir before serving it again to redistribute the dressing.
We do not recommend freezing this dish. The cabbage will lose its crunch and become mushy when thawed.
Tips
Here are a few insider tips to make sure your **Coleslaw Recipe** turns out perfect every time.
First, pay attention to how you slice the cabbage. Uniform slices make it easier to eat.
If you have big chunks mixed with thin strips, the texture can be distracting.
If you are short on time, you can buy a bag of pre-shredded coleslaw mix.
However, fresh cabbage always has a better crunch and flavor.
Do not skip the celery seed. It might seem like a small ingredient, but it provides that authentic **Bbq Slaw Recipe** taste.
If you want to add some color, feel free to use half green cabbage and half red cabbage.
Just know that red cabbage might bleed a little color into the dressing over time.
Always taste your dressing before pouring it on the salad. Cabbages can vary in size, so you want to make sure the flavor punch is right.
If your onions are very pungent, soaking them in ice water for 10 minutes takes the bite out.
This is a great trick if you are serving this **Summer Slaw Recipe** to kids who might be sensitive to raw onion.
Finally, do not overdress the salad initially. You can always add the rest of the dressing right before serving.
Conclusion
There you have it. A simple, delicious, and versatile **Coleslaw Recipe** that is sure to please.
Whether you are hosting a backyard barbecue or just need a quick side for taco Tuesday, this recipe delivers.
It is proof that you do not need heavy ingredients to make comfort food.
The crunch of the fresh vegetables combined with that tangy dressing is a match made in heaven.
Give this **Homemade Slaw** a try this week. We bet it will make it into your regular rotation.
Let us know how it turned out for you!
FAQ
Can I Make This Vegan?
Yes, absolutely. The only animal product in this recipe is honey. You can easily swap the honey for maple syrup or agave nectar. It will still taste delicious and be completely plant-based.
What Can I Serve With This Slaw?
This **Coleslaw Recipe** pairs perfectly with fatty meats. Think pulled pork sandwiches, ribs, or brisket. It is also amazing on top of fish tacos, hot dogs, or even alongside a simple grilled chicken breast.
Can I Use Red Cabbage Instead?
You sure can. Red cabbage works just as well as green cabbage. It tends to be slightly crunchier and earthier. A mix of both green and red looks beautiful in the bowl.
Is This Recipe Gluten-Free?
Yes, this **Vinegar Based Coleslaw Recipe** is naturally gluten-free. Just double-check your Dijon mustard label to be 100% sure, but most brands are safe.
How Long Should It Marinate?
You can eat it right away, but we suggest letting it sit for at least 20 to 30 minutes in the fridge. This allows the vinegar to soften the cabbage slightly and the flavors to meld together.
Quick Vinegar Based Coleslaw
This light and zesty vinegar-based coleslaw recipe is the perfect no-fuss side dish. It’s quick to make, packed with fresh flavor, and the perfect crunchy topping for pulled pork or fish tacos.
Requirements
Ingredients
Instructions
- Prepare Vegetables: Remove outer leaves and core from cabbage, then shred finely with a sharp knife. Grate the carrot and finely slice the onion. Combine all vegetables in a large mixing bowl.
- Make Dressing: In a small bowl or jar, whisk together the apple cider vinegar, Dijon mustard, honey, olive oil, celery seed, salt, and pepper until well combined. Taste and adjust sweetness if desired.
- Combine and Toss: Pour about half the dressing over the vegetables and toss gently to coat. Slowly add more dressing until you reach your desired consistency.
- Rest and Serve: For best results, let the coleslaw sit for at least 20 minutes in the refrigerator to allow the flavors to meld. Serve and enjoy.
Notes
For a milder onion flavor, soak the sliced onion in cold water for 10 minutes before adding.
Using a mix of red and green cabbage adds beautiful color.
This coleslaw stores well in an airtight container in the refrigerator for 3-5 days.
Nutrition
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