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Coleslaw with Vinegar

A tangy, refreshing side dish that complements heavy meals and can be made ahead for your summer gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 head cabbage, shredded Green or red cabbage works well.
  • 2 medium carrots, shredded Adds color and sweetness.
  • 1/2 cup apple cider vinegar For a classic taste.
  • 1/4 cup sugar To balance acidity.
  • 1 teaspoon salt For wilting the cabbage.
  • 1/2 cup fresh herbs Dill or cilantro works great.
  • 1/2 cup dried cranberries Optional, for sweetness.
  • 1/4 cup sunflower seeds Optional, for crunch.

Method
 

Preparation
  1. Shred the cabbage and carrots using a sharp knife or a mandoline.
  2. Sprinkle salt over the shredded cabbage and let it sit in a colander for 1 hour to draw out moisture.
  3. In a large bowl, whisk together apple cider vinegar and sugar until dissolved.
  4. Rinse the cabbage, pat dry, and add to the mixing bowl with the vinegar mixture.
  5. Add shredded carrots, herbs, and optional ingredients like cranberries and sunflower seeds.
Marinating
  1. Cover and let the coleslaw chill in the refrigerator for at least 20 minutes.
  2. For the best flavor, allow it to marinate for 1 to 2 hours.

Notes

Coleslaw with vinegar can be made a day in advance. It gets better with time. Store leftovers in the fridge for up to 3 days.