- Recipe: Vinegar Coleslaw
- Wrier: Lizzie Green
- Content-Type: Food Blog
The upcoming barbecue will be a success if you make this vinegar coleslaw dish. It is deliciously sweet and sour, crisp and reviving, and quite simple to prepare.
There are two kinds of individuals in this world: those who prefer coleslaw made with vinegar, and those who prefer coleslaw made with cream cheese.
In general, I belong to the camp of people who prefer creamy coleslaw (if you do as well, you can find my recipe here!), but as of late, I’ve been finding that this vinegar coleslaw recipe is really satisfying my cravings.
I give it an extra crunch by mixing it with toasted sunflower seeds and tossing it in a vinaigrette made with apple cider vinegar and seven other ingredients. It has a sour and a sweet flavor is airy and refreshing and is a whole lot of fun and colorful.
I strongly suggest that you give it a shot if you are looking for a simple side dish to bring to a picnic or barbecue in the coming weeks. It is absolutely certain to be successful!
The Components of Vinegar Coleslaw Recipe
This recipe for vinegar coleslaw calls for a large number of crunchy vegetables, including green cabbage, red cabbage, and carrots.
I shred the vegetables manually because I believe that doing so gives them the best texture and flavor, but if you’re short on time, I absolutely understand where you’re coming from!
Substitute 6 cups of bottled coleslaw mix for the cabbage and carrots in this recipe for a time-saving and labor-saving shortcut.
The recipe is finished off with these basic components:
- Scallions add an oniony dimension to the flavor profile.
- Dressing made with apple cider vinegar – If you ask me, a good vinegar coleslaw should have a little bit of sweetness, therefore in order to balance the tanginess of the dressing, I add an extra teaspoon of honey to this recipe.
- To bring out the nutty flavor of sunflower seeds, toast them in a small, dry skillet over low heat for a few minutes.
- Sea salt, to bring out the full potential of each flavor.
- And parsley, to provide a dash of brightness to the finish!
A Guide to Preparing Vinegar Coleslaw
This recipe for vinegar coleslaw is quite straightforward to prepare. The following is what you need to do:
Begin by preparing the dressing. I don’t create the coleslaw dressing in a tiny bowl separate from the bowl in which I’m going to make the coleslaw; rather, I make the dressing right at the bottom of the bowl in which I’m going to make the coleslaw. When there are fewer dishes to clean, the task becomes much simpler.
After that, include the shredded vegetables, scallions, and salt into the mixture. Mix thoroughly by tossing.
After that, it’s time to relax and unwind. After the vegetables have had some time to marinate in the dressing, this vinegar coleslaw recipe will yield the greatest results.
Before serving, make sure the dish has been covered and chilled for at least 20 minutes (and for as long as two days!).
Last but not least, season to taste. After the coleslaw has had time to chill, taste it and make any necessary adjustments to the seasoning.
Just before you serve it, toss it with some parsley and sunflower seeds after you’ve sprinkled them on top. Enjoy!
This coleslaw made with vinegar is a wonderful accompaniment to barbecues, just like the coleslaw I made with mayonnaise.
We enjoy it most alongside traditional cookout foods such as fruit salad and corn on the cob, with one of the following recipes serving as the main course:
- Best Veggie Burger
- Easy Black Bean Burger BBQ Jackfruit Sandwich
- Quinoa Burger
- Hamburger with Portobello Mushrooms
If there are any leftovers, put them in the refrigerator for lunch the following day.
They would go nicely with a variety of sandwiches, including this Caprese Sandwich, this Avocado Sandwich, and even this Grilled Cheese Sandwich! You just can’t make a mistake with this.
Coleslaw with vinegar
|Prep Time: 20 mins
20 minutes are allotted for chilling.
Serves: 4 to 6
This vinegar coleslaw, which has a sweet and tangy flavor, is the ideal side dish for barbecues and picnics. You may start preparing it up to two days in advance; all you need to do is hold off on adding the parsley and sunflower seeds until the very end.
- ½ recipe Apple Cider Vinegar Dressing
- 1 additional teaspoon of honey
- 2 cups shredded red cabbage
- 4 cups shredded green cabbage
- 2 medium carrots, sliced into thin peels
- 2 scallions, chopped
- Heaping ¼ teaspoon of sea salt
- 1 tablespoon chopped parsley
- ¼ cup toasted sunflower seeds
- After the Apple Cider Vinegar Dressing has been prepared, transfer it to a large bowl and stir in one additional teaspoon of honey. Toss the cabbage, carrots, scallions, and salt together after adding them to the salad.
- Before serving, chill for at least 20 minutes, adjust the seasoning according to your preferences, then garnish with the parsley and sunflower seeds.