Tangy Classic Vinegar Oil Coleslaw Recipe (Print Version)
Make classic vinegar oil coleslaw with a tangy dressing. This easy recipe brings crisp texture and bright flavor to any meal.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 15 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free, Vegetarian
# Ingredients:
→ Fresh Produce
01 -
1 medium head green cabbage (about 2 lbs), thinly sliced
02 -
1/4 head red cabbage (about 1/2 lb), thinly sliced
03 -
2 medium carrots, peeled and shredded
→ Tangy Dressing Essentials
04 -
1/2 cup apple cider vinegar
05 -
1/4 cup extra virgin olive oil
06 -
2 tablespoons granulated sugar
07 -
1 tablespoon Dijon mustard
→ Flavor Boosters
08 -
1 teaspoon celery seeds
09 -
1/2 teaspoon salt (or to taste)
10 -
1/4 teaspoon black pepper (or to taste)
# Instructions:
01 -
First things first, let's get those veggies ready for our classic vinegar oil coleslaw recipe. Grab your green and red cabbage, give them a good rinse, and then slice them super thin. I usually halve them first, then cut out the tough core before shredding. For the carrots, peel them, then shred them using a box grater or a mandoline if you're brave! I always aim for thin, even pieces so every bite has that satisfying crunch. This is where I often make a bit of a mess, with cabbage flying everywhere, but it's all part of the fun, right?
02 -
Now for the star of this classic vinegar oil coleslaw recipe – the dressing! In a medium bowl, combine your apple cider vinegar, olive oil, granulated sugar, Dijon mustard, and celery seeds. Whisk it all together vigorously until the sugar dissolves and everything looks nicely combined. I sometimes use a small jar with a lid and just shake it like crazy; it works wonders and saves my wrist! You want it to be a little cloudy and perfectly emulsified.
03 -
In a large mixing bowl – and I mean <em>large</em>, because coleslaw takes up a lot of space initially – combine your shredded green cabbage, red cabbage, and carrots. Pour that glorious tangy dressing all over the veggies. This is where the magic starts to happen! Toss everything really well, making sure every strand of cabbage and carrot is coated in that vibrant dressing. Use your hands if you need to, I often do, it just feels more... connected.
04 -
After the initial toss, it's time to season our classic vinegar oil coleslaw recipe. Add a good pinch of salt and a generous grind of black pepper. Now, here's the crucial part: taste it! Does it need more salt? A little more pepper? Maybe a tiny dash more vinegar if you like it extra tangy? Adjust to your liking. I find that I almost always add a bit more salt than I initially think, it really brings out all the fresh flavors.
05 -
This is probably the hardest step for me because I just want to dive in! But for the best classic vinegar oil coleslaw recipe experience, you need to let it chill. Cover the bowl and pop it in the fridge for at least 30 minutes, or even better, an hour. This resting time allows the flavors to meld together beautifully and the cabbage to soften just a tiny bit, making it even more delicious. I've definitely eaten it right away, and it's good, but waiting is worth it!
06 -
When you're ready to serve, give your classic vinegar oil coleslaw recipe another quick toss. The dressing might have settled a bit at the bottom, so a good stir will redistribute all that tangy goodness. It should look vibrant, smell fresh, and have a delightful crunch. Spoon it into your favorite serving bowl and get ready for compliments! This is when I feel all proud of my kitchen creation, even if I did make a mess earlier.
# Notes:
01 -
Don't skimp on the rest time; it truly makes a difference in flavor.
02 -
This coleslaw actually tastes better the next day, so it's a fantastic make-ahead option.
03 -
Try adding a thinly sliced red onion for an extra pungent kick.
04 -
A sprinkle of fresh parsley or dill really brightens it up.
# Tools You'll Need:
01 -
Large mixing bowl
02 -
whisk
03 -
sharp knife or mandoline
04 -
cutting board
05 -
box grater
# Nutrition Facts (Per Serving):
Calories: 180 kcal
Total Fat: 12 g
Total Carbohydrate: 16 g
Protein: 2 g