Tangy Sweet Vinegar Coleslaw: A Southern Side (Print Version)

Sweet Vinegar Coleslaw is a tangy Southern side dish that balances crisp cabbage with a zesty, sweet dressing. Perfect for any potluck or BBQ!

# Recipe Info:

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

# Ingredients:

→ Crisp Base

01 - 1 medium head green cabbage (about 2 lbs), thinly shredded
02 - 1/2 small head red cabbage (about 1 lb), thinly shredded
03 - 2 medium carrots, grated

→ Tangy Dressing Essentials

04 - 1/2 cup apple cider vinegar
05 - 1/4 cup granulated sugar (or more, to taste)
06 - 1/4 cup vegetable oil (or other neutral oil)
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper

→ Flavor Boosters

09 - 1/4 teaspoon celery seeds (optional, but highly recommended for authentic flavor)

→ Optional Adds

10 - 1/4 cup finely chopped red onion (for a sharper bite)
11 - Pinch of cayenne pepper (for a little kick)

# Instructions:

01 - First things first, let's get that cabbage and carrots ready. Shred your green and red cabbage thinly. I usually use a mandoline for this, but a sharp knife works too – just be careful! Then, grate your carrots. I like to see those vibrant colors pop. This is where I always make a bit of a mess, cabbage shreds flying everywhere, but it's part of the charm, right? Aim for consistency in your shredding; it makes a difference in the final texture of your Sweet Vinegar Coleslaw. You want those crisp, delicate strips.
02 - Now for the magic! In a medium bowl, whisk together the apple cider vinegar, granulated sugar, vegetable oil, salt, and black pepper. Whisk it really well until the sugar is completely dissolved. Seriously, taste it here! This is where you can adjust the sweet-tang balance to your liking. If it's too tart, add a tiny bit more sugar. Too sweet? A splash more vinegar. I've definitely skipped this taste-test step before and regretted it, so don't be like me! This dressing is what makes this Sweet Vinegar Coleslaw sing.
03 - In a large bowl, combine your shredded green cabbage, red cabbage, and grated carrots. Pour that perfectly balanced dressing over the vegetables. Now, get in there and toss! Use tongs or even your clean hands to make sure every single shred of cabbage and carrot is coated in that delicious dressing. You want it evenly distributed. This step is where you start to see the vibrant colors come alive, and you can already smell that sweet, tangy aroma. It’s pretty satisfying, honestly.
04 - This is a crucial step for the best Sweet Vinegar Coleslaw, and it’s one I sometimes rush, to my detriment. Cover the bowl and pop it in the fridge for at least 30 minutes, but honestly, an hour or even two is better. This resting period allows the flavors to meld and the cabbage to soften slightly, absorbing all that delicious dressing. It really transforms from just dressed veggies into a cohesive, flavorful side. Trust me, patience here pays off big time. I once served it immediately, and it just wasn't the same; the flavors hadn't had their chat yet.
05 - Before serving, give your Sweet Vinegar Coleslaw another good stir. Sometimes the dressing can settle a bit at the bottom, so a quick toss ensures every bite is just as flavorful as the last. This is also your last chance to give it a taste and see if it needs any final tweaks – maybe a pinch more salt or a tiny dash of pepper. My kitchen always looks a little messy by this point, with stray cabbage bits on the counter, but that's just proof of a good meal in the making!
06 - Dish out your beautiful, tangy Sweet Vinegar Coleslaw! It's fantastic as a side for grilled meats, fried chicken, or even piled high on a pulled pork sandwich. The cabbage should be tender-crisp, and the dressing should be bright, sweet, and perfectly tangy. It's a simple dish, but the balance of flavors is what makes it so incredibly satisfying. Enjoy the fruits of your labor, you culinary wizard!

# Notes:

01 - Don't over-shred your cabbage; aim for thin, consistent strips for the best texture.
02 - Always taste your dressing *before* adding it to the veggies; it’s easier to adjust the sweet-tang balance then.
03 - Letting the coleslaw chill is non-negotiable; it truly allows the flavors to deepen and the cabbage to soften just right.
04 - For an extra flavor boost, try adding a pinch of celery seeds to the dressing.

# Tools You'll Need:

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

# Nutrition Facts (Per Serving):

Calories: 150
Total Fat: 9g
Total Carbohydrate: 16g
Protein: 1g

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