This Vinegar Coleslaw is a refreshing twist on a classic, offering a crisp, tangy bite that’s perfect for any meal. With shredded cabbage and carrots coated in a zesty vinegar dressing, every forkful delivers a satisfying crunch and a burst of bright flavor. Ready in just 20 minutes of prep, it’s an effortless side dish that pairs beautifully with grilled meats or sandwiches.
After a quick 20-minute chill, the flavors meld together, creating a harmonious balance of sweet, tangy, and savory notes. Light, refreshing, and endlessly versatile, this coleslaw is a crowd-pleaser that’s as easy to make as it is delicious. Whether it’s a summer barbecue or a weeknight dinner, this dish brings a vibrant, fresh touch to your table.
Fresh & Tangy Vinegar Coleslaw Ingredients
- ½ recipe Apple Cider Vinegar Dressing (make ahead or use store-bought for convenience)
- 1 teaspoon honey (substitute with maple syrup for a vegan option)
- 4 cups shredded green cabbage (or use pre-shredded coleslaw mix to save time)
- 2 cups shredded red cabbage (adds vibrant color and crunch)
- 2 medium carrots, sliced into thin peels (use a vegetable peeler or mandoline for even slices)
- 2 scallions, chopped (green and white parts for flavor)
- Heaping ¼ teaspoon sea salt (adjust to taste)
- 1 tablespoon chopped fresh parsley (substitute with cilantro for a different flavor profile)
- ¼ cup toasted sunflower seeds (adds a nutty crunch; toast them in a dry pan for 2-3 minutes until golden)
Step-by-Step Vinegar Coleslaw Instructions
- Prepare the dressing: Make the Apple Cider Vinegar Dressing (if not already prepared) and place it in a large bowl. Add the 1 teaspoon honey and whisk to combine.
- Combine the vegetables: Add the shredded green cabbage, shredded red cabbage, carrot peels, scallions, and sea salt to the bowl. Toss everything together until the vegetables are evenly coated with the dressing.
- Chill: Cover the bowl and refrigerate the coleslaw for at least 20 minutes to allow the flavors to meld and the cabbage to soften slightly.
- Season and garnish: Before serving, taste the coleslaw and adjust the seasoning if needed. Sprinkle with the chopped parsley and toasted sunflower seeds for added flavor and texture.
- Serve: Enjoy your tangy, crunchy coleslaw as a side dish or topping for sandwiches and tacos!
Perfect Pairings: Serving Suggestions
This tangy Vinegar Coleslaw is a versatile side dish that pairs beautifully with grilled meats like pulled pork, chicken, or burgers. It also complements fish tacos or can be served as a refreshing topping for sandwiches. For a light meal, enjoy it alongside a bowl of soup or a hearty grain salad.
Make It Your Own: Recipe Variations
Customize your coleslaw by swapping the sunflower seeds for toasted almonds or pecans for a nutty twist. Add a handful of dried cranberries or raisins for a touch of sweetness, or mix in some shredded kale for extra texture. If you prefer a creamier slaw, blend in a tablespoon of mayonnaise or Greek yogurt.
Keep It Fresh: Storage Tips
Store your coleslaw in an airtight container in the fridge for up to 3 days. The flavors will deepen as it chills, making it even tastier the next day. If the slaw seems dry after storing, toss it with a splash of apple cider vinegar or a drizzle of olive oil to revive it.
Quick Prep: Time-Saving Tips
Save time by using pre-shredded cabbage and carrots from the grocery store. You can also prepare the Apple Cider Vinegar Dressing a day ahead and store it in the fridge. When ready to serve, simply toss the dressing with the veggies for a quick and easy side dish.
Essential Tools: Equipment Guidance
A sharp chef’s knife or mandoline slicer makes quick work of shredding the cabbage and carrots. A large mixing bowl is key for tossing everything together evenly. If toasting your own sunflower seeds, a small skillet or baking sheet will do the trick.
Vinegar Coleslaw
Ingredients
- ½ recipe Apple Cider Vinegar Dressing
- 1 teaspoon honey
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 2 medium carrots, sliced into thin peels
- scallions, chopped
- Heaping ¼ teaspoon sea salt
- 1 tablespoon chopped fresh parsley
- ¼ cup toasted sunflower seeds
Instructions
- Prepare the Apple Cider Vinegar Dressing and place in a large bowl with the 1 additional teaspoon honey.
- Add the cabbage, carrots, scallions, and salt and toss to combine.
- Chill for at least 20 minutes, season to taste, and sprinkle with the parsley and sunflower seeds before serving.