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Coleslaw with Vinegar Dressing

A zesty and crunchy coleslaw with vinegar dressing, perfect for summer barbecues and accommodating various dietary needs.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, BBQ
Calories: 90
Ingredients Method Notes

Ingredients
  

Coleslaw Base
  • 4 cups shredded cabbage (mix of green and purple) Fresh and crisp for the best texture.
Dressing
  • 1/2 cup apple cider vinegar For that fruity, rustic tang.
  • 1/4 cup maple syrup or honey To balance the acidity.
  • 1/4 cup olive oil (light or grapeseed) For coating the veggies.
  • 1 teaspoon celery seed Adds depth of flavor.
  • 1/2 teaspoon salt Helps with the seasoning.
  • 1/4 teaspoon cayenne pepper or red pepper flakes For a subtle kick.
Optional Add-ins
  • 1 cup julienned apples For sweetness.
  • 1/2 cup toasted sunflower seeds or slivered almonds To add a crunchy texture.
  • 1/2 cup sliced fennel or bell peppers For extra flavor and color.

Method
 

Preparation
  1. In a large bowl, combine the shredded cabbage.
  2. In a separate bowl, whisk together the apple cider vinegar, maple syrup or honey, olive oil, celery seed, salt, and cayenne pepper.
  3. Pour the dressing over the cabbage and toss until well coated.
  4. Add any optional add-ins such as apples, nuts, or other veggies just before serving.
  5. Taste and adjust seasoning if necessary.
Storage
  1. Store any leftovers in an airtight glass container in the refrigerator.
  2. If the coleslaw has lost its crunch, drain excess liquid and mix in some fresh shredded cabbage before serving.

Notes

This coleslaw can sit out at room temperature, making it perfect for picnics. It tastes better after marinating for about an hour, but consume within 24 hours for optimal crunch.