Old Fashioned Coleslaw with Vinegar Recipe
This Old Fashioned Coleslaw with Vinegar is a classic, tangy side dish featuring shredded green cabbage, carrots, and onions dressed in a warm vinegar-based dressing with a hint of sweetness and spice. Perfect for picnics, barbecues, or as a refreshing complement to hearty meals, this coleslaw offers a pleasing crunch and balanced flavor enhanced by celery seed and Dijon mustard.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Vegetables
- 5 cups green cabbage, thinly sliced
- 1 cup carrots, shredded
- ½ yellow onion, thinly sliced
Vinegar Dressing
- ⅓ cup sugar
- 1 teaspoon celery seed
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅓ cup distilled vinegar
- ⅓ cup olive oil
Instructions
- Combine the Vegetables: In a large bowl, toss together the shredded green cabbage, shredded carrots, and thinly sliced yellow onion until they are evenly mixed.
- Prepare the Dressing: In a small saucepan, whisk together the sugar, celery seed, Dijon mustard, kosher salt, black pepper, and distilled vinegar. Bring this mixture to a low simmer over medium heat, stirring occasionally to dissolve the sugar.
- Incorporate Olive Oil: Slowly whisk in the olive oil into the simmering vinegar mixture. Then bring the dressing to a boil and let it cook for one minute to properly blend the flavors and slightly thicken the dressing.
- Toss and Chill: Pour the hot dressing over the mixed vegetables, tossing thoroughly to coat every piece. Cover the bowl and refrigerate for at least 2 hours or overnight to allow the flavors to meld and the cabbage to soften slightly.
Notes
- You can substitute distilled vinegar with white wine vinegar, rice vinegar, or apple cider vinegar based on your preference and availability.
- Store any leftover coleslaw in an airtight container in the refrigerator; it will keep fresh for 3 to 5 days.
