Vinegar Coleslaw Recipe
This sweet and tangy vinegar coleslaw is a refreshing and crunchy side dish perfect for cookouts, picnics, or as a vibrant accompaniment to sandwiches and grilled meats. Made with a mix of green and red cabbage, shredded carrots, and scallions, it features a bright apple cider vinegar dressing enhanced with honey for just the right balance of sweetness and acidity. Toasted sunflower seeds and fresh parsley add a delightful texture and fresh herbaceous note, making this coleslaw a crowd-pleaser that can be prepared ahead of time.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes (including chilling)
- Yield: Serves 4 to 6
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Vinegar Coleslaw
- ½ recipe Apple Cider Vinegar Dressing (approximately ½ cup)
- 1 teaspoon honey
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 2 medium carrots, peeled and sliced thinly
- 2 scallions, chopped
- Heaping ¼ teaspoon sea salt
- 1 tablespoon chopped fresh parsley
- ¼ cup toasted sunflower seeds
Instructions
- Prepare the Dressing and Mix: Prepare half the Apple Cider Vinegar Dressing recipe and pour it into a large mixing bowl. Stir in 1 teaspoon of honey to enhance the sweetness of the dressing. Add the shredded green and red cabbage, thinly sliced carrots, chopped scallions, and a heaping ¼ teaspoon of sea salt. Toss all ingredients thoroughly to ensure the vegetables are evenly coated with the dressing.
- Chill the Coleslaw: Cover the bowl and refrigerate the coleslaw mixture for at least 20 minutes. This chilling step helps the flavors meld together and the cabbage to slightly soften, enhancing the overall taste and texture.
- Season and Garnish: After chilling, season the coleslaw to taste with additional salt if needed. Just before serving, sprinkle the chopped fresh parsley and toasted sunflower seeds over the top to add freshness and a pleasant crunch. Toss lightly to distribute the garnish evenly.
Notes
- You can prepare the coleslaw up to 2 days in advance; however, add the sunflower seeds and parsley just before serving to keep them fresh and crunchy.
- Toast sunflower seeds lightly in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently to avoid burning.
- If you prefer a less sweet coleslaw, reduce the honey to ½ teaspoon or omit it altogether.
- This coleslaw pairs wonderfully with BBQ dishes, grilled chicken, and sandwiches.
- For a creamier version, you can mix in a tablespoon of mayonnaise or Greek yogurt, though it will change the vinegar-forward flavor profile.
Find it online: https://recipesbyliza.com/vinegar-coleslaw-recipe/
