Tangy Vinegar & Oil Coleslaw: A Family Favorite (Print Version)

Whip up a batch of classic vinegar and oil coleslaw. This tangy, crunchy salad is simple to make and perfect for any gathering. My easy recipe.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 15 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Crunchy Base

01 - 1 medium head green cabbage (about 2 lbs), thinly shredded
02 - 2 large carrots, peeled and grated

→ Tangy Dressing Essentials

03 - 1/2 cup apple cider vinegar
04 - 1/4 cup extra virgin olive oil
05 - 2 tablespoons granulated sugar
06 - 1 teaspoon Dijon mustard

→ Flavor Boosters

07 - 1 teaspoon celery seed
08 - 1/2 teaspoon salt (or to taste)
09 - 1/4 teaspoon freshly ground black pepper (or to taste)

→ Optional Freshness

10 - 2 tablespoons fresh parsley, chopped (for garnish)

# Instructions:

01 - First things first, grab that beautiful head of green cabbage. You're going to shred it thinly—I usually aim for about 1/8-inch strips. A sharp knife works, or if you're feeling fancy, a mandoline (just be super careful, I've had a few close calls!). Then, peel and grate your carrots. I love seeing the vibrant orange and green come together. It always makes me smile, knowing that fresh crunch is coming. Pop them into a large bowl, ready for their tangy bath.
02 - Now for the magic! In a separate, smaller bowl, combine your apple cider vinegar, olive oil, granulated sugar, Dijon mustard, and that crucial celery seed. Whisk it all together vigorously until the sugar dissolves and the dressing looks slightly emulsified. I usually give it a good minute or two of whisking; you want everything fully combined. I find this step oddly satisfying, watching the oil and vinegar come together, knowing that delicious tang is forming.
03 - Pour the whisked dressing over your shredded cabbage and carrots. Now, this is where you get a little hands-on, or use a couple of big spoons. Toss everything really well, making sure every single strand of cabbage and carrot is coated in that glorious dressing. Don't be shy! I always taste a small piece here to check the seasoning. This is where I sometimes realize I need a pinch more salt or a grind of pepper. It’s all about balance for a perfect classic vinegar and oil coleslaw.
04 - Once it's all coated, cover the bowl and pop it in the fridge for at least 30 minutes. Honestly, an hour is even better, and two hours? Chef's kiss! This chilling time is so important. It lets the flavors really meld and allows the cabbage to soften just a touch, without losing its crunch. I've definitely been impatient and served it right away, and it was good, but not <em>that</em> good. Trust me on this one, let it chill.
05 - Before serving, give your vinegar and oil coleslaw another good toss. Sometimes the dressing settles a bit at the bottom, and we want all that flavor distributed evenly. Taste it again! Does it need another sprinkle of salt? A little more pepper? Maybe a tiny dash more vinegar if you're feeling extra tangy? This is your moment to make it truly yours. I always tweak it slightly depending on my mood.
06 - If you're feeling fancy, or just want a burst of fresh color, sprinkle some chopped fresh parsley over the top just before serving. It adds a lovely herbaceous note and makes the whole dish look incredibly inviting. This classic coleslaw is fantastic with anything from grilled burgers to pulled pork. It's truly a versatile side that brings bright freshness to any meal, and honestly, it disappears fast at my house!

# Notes:

01 - Don't over-shred your cabbage; it'll get watery and limp. Aim for thin strips, not mush!
02 - Letting it chill is non-negotiable for the best flavor; impatient me has learned this the hard way.
03 - Taste, taste, taste! Seriously, adjust salt, pepper, and sugar to *your* preference.
04 - For an even prettier slaw, use a mix of green and red cabbage.

# Tools You'll Need:

01 - Large mixing bowl
02 - small mixing bowl
03 - whisk
04 - sharp knife or mandoline
05 - grater
06 - airtight container

# Nutrition Facts (Per Serving):

Calories: 150
Total Fat: 10g
Total Carbohydrate: 15g
Protein: 1g

Back