Old Fashioned Coleslaw with Vinegar

A vinegar-based slaw recipe made with diced cabbage, carrots, and green peppers.

Course Side Dish

Cuisine American

Prep Time 10

Total Time 10

Servings servings

Calories 89kcal

Author Amee

¼ cup white wine vinegar can also use white vinegar
¼ cup apple cider vinegar
1 tbsp dijon mustard
3 tbsp neutral-tasting oil *extra light olive oil and avocado oil are favorites here
2 tbsp sugar this amount can be adjusted, to taste
½ tsp celery seed *optional
1 tsp salt
½ tsp pepper
16 oz chopped green cabbage chopped finely, shredded, or diced (or use a bag of slaw for convenience)
2 large carrots peeled and shredded
½ cup green peppers finely diced
½ cup sweet onion finely diced
¼ cup *optional- dill pickles finely chopped-so delicious and a great addition to slaw. I prefer the refrigerated or artisan pickles here

In a shaker jar, add the vinegars, dijon, oil, celery seed, sugar, salt, and pepper.
Shake until blended and sugar is dissolved.
Mix cabbage, carrots, green peppers, onions, and optional pickles together in a large bowl.
Pour dressing over mixture and toss to coat.
Cover and chill until ready to serve.

Real maple syrup (or maple sugar) is a tasty sugar swap for this recipe if you're looking for a natural sweetener. It pairs beautifully with the flavors in the slaw.
Swap the oil for mayo if you want a classic creamy vinegar slaw dressing.
To save time, use a food processor to shred your cabbage and carrots, or simply buy a pre-shredded coleslaw blend.
You can small dice or shred the cabbage and carrots. Just be sure all of the vegetables are cut the same size.
Plan so you have enough time to chill your old-fashioned vinegar slaw before serving. The veggies taste much better when they've had some time to marinate in the oil and vinegar.