Traditional Vinegar Coleslaw

A delightful vinegar-based coleslaw that offers a tangy and refreshing twist on the classic cabbage salad, perfect for summer picnics.

Prep time: 15 minutes
Cook time:
Serves: 6

Ingredients

1 medium head green cabbage, shredded

1 large carrot, grated

1/2 cup white vinegar

1/4 cup apple cider vinegar

1/4 cup olive oil

1 tablespoon sugar

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon celery seed

Instructions

1. In a large mixing bowl, combine the shredded cabbage and grated carrot.

2. In a separate bowl, whisk together the white vinegar, apple cider vinegar, olive oil, sugar, salt, black pepper, and celery seed until the sugar dissolves.

3. Pour the vinegar mixture over the cabbage and carrot, and toss well to coat evenly.

4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.

5. Before serving, toss the coleslaw again to ensure it is well mixed.

Storage

Store the coleslaw in an airtight container in the refrigerator for up to 3 days.

Reheating

This coleslaw is best served cold and does not require reheating.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.