If you're looking to raise your meals with a revitalizing side, vinegar coleslaw might be just what you need. You'll find that its tangy flavors and crunchy textures can improve a variety of dishes. From the classic version to a zesty spicy twist, there's a recipe to suit every palate. Don't overlook the Southern mustard variant or the unique Asian-inspired slaw that incorporates sesame oil and soy sauce. And let's not forget the sweet and tangy apple cider vinegar option that's perfect for summer. Which one will you try first?
Classic Vinegar Coleslaw
Classic vinegar coleslaw is a revitalizing and tangy side dish that's perfect for barbecues, picnics, or any meal that could use a crunchy complement. Unlike mayonnaise-based slaws, this vinegar version is lighter and allows the fresh vegetables to shine through. The crispness of the cabbage combined with the zesty vinegar dressing creates a delightful balance of flavors that pairs well with grilled meats and sandwiches.
Ingredients:
- 1 small head of green cabbage, finely shredded
- 1 medium carrot, grated
- 1/2 small red onion, thinly sliced
- 1 cup apple cider vinegar
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- Optional: chopped fresh parsley for garnish
To prepare the classic vinegar coleslaw, start by combining the shredded cabbage, grated carrot, and sliced red onion in a large mixing bowl.
In a separate bowl, whisk together the apple cider vinegar, sugar, salt, black pepper, Dijon mustard, and olive oil until the sugar dissolves.
Pour the dressing over the cabbage mixture and toss everything together until well combined.
Let the coleslaw sit for at least 30 minutes in the refrigerator to allow the flavors to meld and the cabbage to soften slightly.
Before serving, give it another good toss and garnish with fresh parsley if desired.
For the best results, make this coleslaw a few hours ahead of time or even the day before serving.
This allows the flavors to develop even more, and the cabbage will continue to absorb the dressing, enhancing the taste.
Additionally, feel free to adjust the sweetness or acidity by adding more sugar or vinegar according to your preference.
You can also experiment with other vegetables like bell peppers or radishes for added color and flavor.
Apple Cider Vinegar Slaw
Apple cider vinegar slaw is a rejuvenating and tangy side dish that brings a delightful crunch and a burst of flavor to any meal. This slaw is perfect for summer barbecues, picnics, or as a zesty topping for sandwiches and tacos.
The combination of crisp vegetables and the sharpness of apple cider vinegar makes this dish not only delicious but also a healthy addition to your dining table.
Ingredients:
- 4 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1 cup carrots, grated
- 1 small red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1/4 cup olive oil
- 2 tablespoons honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Optional: 1/4 cup chopped fresh parsley or cilantro
Cooking Instructions:
In a large bowl, combine the shredded green cabbage, red cabbage, grated carrots, and sliced red onion.
In a separate bowl, whisk together the apple cider vinegar, olive oil, honey or maple syrup, Dijon mustard, salt, and pepper until well combined.
Pour the dressing over the cabbage mixture and toss everything together until the vegetables are evenly coated.
Let the slaw sit for at least 30 minutes in the refrigerator to allow the flavors to meld and the cabbage to soften slightly before serving.
Extra Tips:
Feel free to customize your apple cider vinegar slaw by adding other ingredients like bell peppers, radishes, or even sliced apples for added sweetness and crunch.
If you prefer a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce to the dressing.
This slaw can be made a day ahead, as the flavors deepen over time; just give it a good toss before serving to invigorate the ingredients.
Store any leftovers in an airtight container in the refrigerator for up to three days.
Spicy Vinegar Coleslaw
Spicy vinegar coleslaw is a zesty twist on the classic dish that brings a delightful kick to your meals. Perfect as a side for barbecues, picnics, or any gathering, this coleslaw combines the crunchiness of fresh cabbage and carrots with a tangy, spicy vinegar dressing. The heat level can be adjusted to your preference, making it a versatile option for both spice lovers and those who prefer a milder flavor.
Ingredients:
- 4 cups green cabbage, shredded
- 1 cup carrots, shredded
- 1/2 cup red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1/4 cup olive oil
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon Dijon mustard
To prepare the spicy vinegar coleslaw, start by placing the shredded cabbage, shredded carrots, and sliced red onion in a large mixing bowl.
In a separate bowl, whisk together the apple cider vinegar, olive oil, sugar, salt, black pepper, red pepper flakes, and Dijon mustard until well combined.
Pour the dressing over the cabbage mixture and toss to guarantee all the vegetables are evenly coated.
Let the coleslaw sit for at least 30 minutes in the refrigerator to allow the flavors to meld before serving.
For best results, make the coleslaw a few hours in advance or even the day before serving to improve the flavor.
If you want to add more crunch and flavor, consider including ingredients like chopped bell peppers or radishes.
Adjust the level of spiciness by increasing or decreasing the amount of red pepper flakes, or you can even experiment with different types of vinegar, such as rice vinegar or white wine vinegar, for a unique taste.
Enjoy your spicy vinegar coleslaw as a revitalizing complement to your favorite dishes!
Southern Mustard Vinegar Slaw
Southern Mustard Vinegar Slaw is a tangy and invigorating twist on traditional coleslaw, perfect for barbecues, picnics, or as a side dish to complement your favorite Southern dishes.
This slaw features a zesty mustard and vinegar dressing that brings out the natural crunch of the cabbage and adds a burst of flavor with each bite. It's easy to prepare and can be made ahead of time, allowing the flavors to meld beautifully.
Ingredients:
- 1 small head green cabbage, thinly sliced
- 1 small head red cabbage, thinly sliced
- 2 large carrots, grated
- 1 cup apple cider vinegar
- 1/2 cup yellow mustard
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon celery seed
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup olive oil
Instructions:
In a large mixing bowl, combine the sliced green cabbage, red cabbage, and grated carrots.
In a separate bowl, whisk together the apple cider vinegar, yellow mustard, sugar, salt, black pepper, celery seed, red pepper flakes, and olive oil until smooth.
Pour the dressing over the cabbage and carrots, tossing everything together until well coated.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow the flavors to develop.
Extra Tips:
For an even crunchier slaw, let the cabbage sit with a sprinkle of salt for about 30 minutes before rinsing and mixing with the other ingredients.
This process helps to draw out excess moisture. Additionally, feel free to customize your slaw by adding ingredients like diced bell peppers, onions, or fresh herbs for added flavor and texture.
The slaw can be stored in the refrigerator for up to three days, making it a great make-ahead option for gatherings.
Asian-Inspired Vinegar Coleslaw
Asian-inspired vinegar coleslaw is a revitalizing and vibrant twist on the traditional coleslaw, perfect for summer barbecues or as a side dish to any meal. This recipe combines crunchy vegetables with a tangy, slightly sweet dressing, making it a delightful complement to grilled meats or as a standalone dish.
The addition of sesame oil and soy sauce gives it that signature Asian flavor, while fresh herbs enhance the taste and presentation, making this slaw a must-try.
Ingredients:
- 4 cups shredded green cabbage
- 1 cup shredded carrots
- 1 bell pepper, thinly sliced (preferably red or yellow)
- 1/2 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or agave syrup
- 1 teaspoon grated ginger
- 1 teaspoon garlic, minced
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Instructions:
In a large bowl, combine the shredded cabbage, shredded carrots, bell pepper, green onions, and cilantro.
In a separate bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, grated ginger, minced garlic, salt, and pepper until well combined.
Pour the dressing over the vegetable mixture and toss until all the ingredients are evenly coated.
Allow the coleslaw to sit for at least 15 minutes to let the flavors meld before serving. Garnish with sesame seeds if desired.
Extra Tips:
For added crunch, consider including thinly sliced radishes or snap peas in your coleslaw.
If you prefer a spicier kick, a sprinkle of red pepper flakes or a dash of sriracha can be added to the dressing.
Make this salad ahead of time; it can be stored in the refrigerator for up to 2 days. Just give it a good toss before serving to redistribute the dressing.
Enjoy this versatile dish as a light lunch or a zesty side!