Classic Vinegar Coleslaw Recipe

Classic Vinegar Coleslaw

Some people prefer one type of coleslaw over the other but I like it all: green, red, creamy, tangy — it’s all good. I have at least a few coleslaw recipes on this site and decided it was time to post a classic tangy vinegar-based coleslaw.

This coleslaw is perfect for BBQs of course, and it’s flexible: you can use red cabbage, more carrots, less onions, more onions — adjust to your preferences or what you have on hand. Like most coleslaws, this one gets better as it marinades, so make it a day ahead of time.

Ingredients

• Canola Oil - 1/2 cup (can substitute olive or other oil)
• Apple Cider Vinegar - 3/4 cup (can substute any type of vinegar)
• Sugar - 1 tsp.
• Salt - 1/2 tsp
• Pepper - to taste
• Cabbage - 1 medium, sliced into very thin 2-4″ long slices
• Purple Onion - 1 medium, chopped small (can substitute any onion, about 2/3 cup)
• Carrot -  1, shredded
• Dill - 2 Tblsp., fresh (or dried)

Directions

1. In a small bowl, blend oil, vinegar, sugar, salt and pepper to make the dressing.
2. In a large bowl, combine cabbage, onion, carrots and dill.
3. Pour dressing over the cabbage mixture and blend well, fully covering all pieces.
4. Cover and refrigerate 2-24 hours.

Other Coleslaw recipes:

Creamy, Crunchy, Crispy Tex-Mex Coleslaw

Creamy Red Coleslaw

Asian Coleslaw

Red Cabbage Coleslaw with Caraway Seeds and Dill

Tags: cabbage, coleslaw, Summer, vegetables, Vegetarian