Vinegar Cabbage Slaw
This crisp, sweet-tangy vinegar cabbage slaw is made without mayonnaise and is perfect with BBQ, grilled meats, burgers, and potluck meals.
Equipment
- Chef's knife
- Cutting board
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Refrigerator
Ingredients
- 1 medium green cabbage About 2 pounds, thinly sliced
- 1 large sweet onion Thinly sliced
- 1 1/2 cups white vinegar
- 3/4 cup vegetable oil or mild olive oil
- 1 teaspoon fine salt
- 2 teaspoons granulated sugar
- 1 teaspoon dry mustard
- 1 teaspoon celery seed
- freshly ground black pepper To taste
Instructions
- Prepare the cabbage: Quarter the cabbage, remove the core, and slice it into thin ribbons. Place it in a large bowl.
- Add the onion: Peel and thinly slice the sweet onion, then add it to the cabbage.
- Make the dressing: Whisk the vinegar, oil, salt, sugar, dry mustard, and celery seed in a separate bowl.
- Toss: Pour the dressing over the cabbage and onion. Toss thoroughly to coat.
- Chill: Cover and refrigerate for at least 4 hours, tossing occasionally. Chill overnight for deeper flavor.
- Season and serve: Add black pepper and adjust the salt or sugar to taste before serving.
Notes
- Use fresh, firm cabbage for the best crunch.
- Apple cider vinegar can replace white vinegar for a milder flavor.
- Keep covered in the refrigerator and use within 3 to 4 days.