This refreshing vinegar coleslaw is a perfect summer side dish! It’s crisp, tangy, and super easy to whip up with just a few ingredients like cabbage, carrots, and a zesty vinegar dressing.
I love how this coleslaw not only pairs well with burgers but also packs a crunchy punch! Plus, it gets even better after chilling in the fridge a bit—talk about making it ahead of time!
Key Ingredients & Substitutions
Cabbage: Green cabbage is the star here due to its crunch and mild flavor. You can also use red cabbage for a pop of color or a mix of both. If you’re looking for lighter options, bok choy works well too!
Carrot: Fresh shredded carrots add sweetness and extra crunch. If you’re short on carrots, grated bell pepper or even shredded zucchini is a good substitute.
Onion: Thinly sliced onion adds a touch of sharpness. If you’re not a fan, you can skip it altogether or use scallions for a milder flavor.
Vinegar: White vinegar gives a punchy taste, but apple cider vinegar offers a fruitier note. You could also try rice vinegar for a sweeter, mellower flavor.
Sugar: Granulated sugar balances the acidity of the vinegar. For a healthier option, consider using honey or maple syrup, but adjust to taste since they are sweeter.
Celery Seeds: These add a unique flavor, but if you don’t have them, it’s perfectly fine to leave them out. Caraway seeds could also complement this dish nicely!
How Do You Achieve the Perfect Crunch in Coleslaw?
The key to a crunchy coleslaw lies in two things: using fresh, crisp vegetables and allowing them to marinate properly. The dressing will soften the cabbage a little, but if you let it sit too long, it can become soggy. Here’s how to keep it crunchy:
- Shred your cabbage and carrots just before serving or marinating to maintain freshness.
- Adjust the marinating time to suit your preference; an hour is great, but keeping it longer while refrigerating may soften the vegetables more than desired.
- If you like it a bit crunchier, add the dressing right before serving.
Making these small tweaks ensures your coleslaw is refreshingly crunchy and delicious! Enjoy the summer vibes with this perfect side dish!
Easy Vinegar Coleslaw Recipe for Summer Sides
Ingredients You’ll Need:
For the Coleslaw:
- 1 small head green cabbage, finely shredded (about 6 cups)
- 1 medium carrot, peeled and shredded
- 1/2 small onion, thinly sliced (optional)
For the Dressing:
- 1/4 cup white vinegar (or apple cider vinegar)
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seeds (optional)
- 1 tablespoon olive oil or vegetable oil (optional for a slight richness)
How Much Time Will You Need?
This coleslaw takes about 15 minutes of prep time, followed by at least 1 hour of chilling in the fridge for the best flavor. It’s a quick dish to prepare—for perfect summer gatherings or BBQs!
Step-by-Step Instructions:
1. Prepare the Vegetables:
In a large bowl, combine the finely shredded cabbage, shredded carrot, and thinly sliced onion, if you’re using it. Toss them gently to mix them up.
2. Make the Dressing:
In a separate smaller bowl, whisk together the vinegar, sugar, salt, pepper, celery seeds, and optional oil. Keep whisking until the sugar and salt dissolve completely to ensure a well-blended dressing.
3. Combine the Mixtures:
Pour the vinegar dressing over the cabbage mixture. Toss everything thoroughly until all the cabbage and carrots are evenly coated with dressing. This will help to bring all the flavors together.
4. Chill the Coleslaw:
Cover the bowl with plastic wrap or a lid, and refrigerate for at least 1 hour. This chilling time allows the flavors to meld and for the cabbage to soften just a little while still maintaining some crunch.
5. Final Touch and Serve:
Before serving, give the coleslaw another good toss to redistribute the dressing. Taste and adjust the seasoning with extra salt or pepper if needed. Serve the coleslaw chilled or at room temperature to enjoy its refreshing crunch!
This easy vinegar coleslaw is a fantastic side dish that complements any summer meal! Enjoy!
Frequently Asked Questions (FAQ) about Easy Vinegar Coleslaw
Can I Use Other Types of Cabbage?
Absolutely! You can use red cabbage for a colorful twist or a mix of green and red for added texture. Bok choy is also a great alternative for a lighter flavor.
How Long Can I Store Leftovers?
Leftover coleslaw can be stored in an airtight container in the fridge for up to 3 days. Just keep in mind that the longer it sits, the softer the cabbage will become, so it’s best enjoyed fresh!
Can I Make This Coleslaw Ahead of Time?
Yes, you can prepare the coleslaw a day in advance! Just mix it up and refrigerate. It allows the flavors to develop beautifully. Just remember to give it a good toss before serving.
What If I Don’t Have Vinegar?
If you’re out of vinegar, you could substitute it with lemon juice for a tangy twist. It won’t taste the same but will still give you that acidic brightness needed in the dressing!
