Tangy Classic Vinegar and Oil Coleslaw Recipe (Print Version)

Classic Vinegar and Oil Coleslaw, a simple, tangy side that brings back sunny memories. Easy to make with a bright, fresh flavor, perfect for 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: Vegetarian, Gluten-Free

# Ingredients:

→ Crisp Cabbage & Carrots

01 - 1 medium head green cabbage (about 2 lbs), thinly sliced or shredded
02 - 2 medium carrots, 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 salt
07 - 1/2 teaspoon black pepper

→ Flavor Enhancers

08 - 1 teaspoon celery seed
09 - 1/2 teaspoon Dijon mustard

→ Optional Fresh Herbs

10 - 2 tablespoons fresh parsley, chopped

# Instructions:

01 - First things first, get that cabbage ready! I grab a big, sturdy head of green cabbage, pull off any outer leaves that look a bit tired, and then cut it into quarters. Remove the core – it's tough, you don't want that. Now, here's where the magic starts: thinly slice it, or if you're feeling brave, use the shredding disc on your food processor. I like mine a bit chunky, not super fine. You want to see those distinct ribbons. It smells so fresh and green when you're doing this, like a little garden in your kitchen. This is where I sometimes get a bit too excited and make a slight mess, cabbage bits everywhere!
02 - Next up, the carrots! Peel a couple of medium-sized carrots and grab your box grater. Use the large holes; we want nice, visible shreds, not mush. The vibrant orange against the pale green cabbage is just beautiful, honestly. I always grate a little extra because I love snacking on raw carrots while I cook. Once they're grated, toss them into a large bowl with the shredded cabbage. This is where the colors start to really pop, and you can almost taste the freshness already. Don't worry if a few pieces escape the bowl, that's just part of the kitchen experience!
03 - Now for the star of the show: the dressing! In a separate medium bowl, combine your apple cider vinegar, olive oil, granulated sugar, salt, fresh-cracked black pepper, celery seed, and that tiny dollop of Dijon mustard. Grab a whisk and go to town! Whisk it vigorously until everything is well combined and the dressing looks a bit emulsified – you want it slightly cloudy and uniform, not separated. I love this part, watching it come together; it always smells so bright and tangy, making my mouth water. Give it a quick taste here; you're looking for that perfect balance of tart and a hint of sweet.
04 - Pour that glorious dressing all over your shredded cabbage and carrots in the big bowl. Now, grab a couple of tongs or clean hands (my preferred method, honestly!) and get to tossing. You want to make sure every single shred of cabbage and carrot is coated in that beautiful, tangy dressing. This might take a minute or two, really get in there! I always make sure to scrape down the sides of the bowl to get every last drop. It might seem like a lot of dressing at first, but don't worry, the cabbage will start to soften and absorb it. This is where the Classic Vinegar and Oil Coleslaw really starts to look like itself.
05 - This step is crucial, don't skip it! Once your Classic Vinegar and Oil Coleslaw is thoroughly tossed, cover the bowl tightly with plastic wrap and pop it into the fridge. Let it chill and marinate for at least 30 minutes, but honestly, an hour or two is even better. This resting time allows the flavors to meld and the cabbage to soften just a bit, absorbing all that tangy goodness. I've been impatient and eaten it right away, and it's okay, but it's just not as good. The waiting is the hardest part, but so worth it for the depth of flavor you get.
06 - After its little nap in the fridge, pull out your Classic Vinegar and Oil Coleslaw. Give it another good stir, then taste it! This is your chance to adjust the seasonings. Does it need a little more salt? A tiny pinch more sugar to brighten it up? Maybe another grind of pepper? Trust your taste buds here. Once it's perfect, transfer it to your favorite serving bowl. It should look vibrant, fresh, and wonderfully crisp. The smell is just incredible – fresh, tangy, and a little bit earthy from the celery seed. Serve it up chilled, and enjoy that amazing crunch and zing!

# Notes:

01 - Salting the cabbage first and letting it sit for 15-20 minutes really helps prevent a watery coleslaw.
02 - This coleslaw actually gets better on day two, so it's a fantastic make-ahead side dish.
03 - If you don't have apple cider vinegar, red wine vinegar works, but it gives a slightly different, bolder tang.
04 - Serving it super chilled makes all the difference; pop your serving bowl in the fridge beforehand!

# Tools You'll Need:

01 - Large mixing bowl
02 - whisk
03 - sharp knife
04 - cutting board
05 - box grater

# Nutrition Facts (Per Serving):

Calories: 150
Total Fat: 10g
Total Carbohydrate: 14g
Protein: 1g

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