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Sweet-and-Sour Vinegar Coleslaw
Melissa Hart

Sweet-and-Sour Vinegar Coleslaw

This is the slaw for a hot picnic table because it has no mayonnaise to turn heavy. The warm vinegar dressing softens the cabbage just enough while the celery seed gives it that old deli-counter smell. It needs two hours in the refrigerator, not two days; after that the crunch starts leaving.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 2 lbs green cabbage finely shredded
  • 2 large carrots grated
  • 1 small yellow onion thinly sliced
  • 3/4 cup apple cider vinegar
  • 1/3 cup granulated sugar
  • 1/4 cup neutral oil
  • 1 tsp celery seeds
  • 1 tsp dry mustard
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper

Method
 

  1. Toss the cabbage, carrots and onion in a large heatproof bowl.
  2. Combine the vinegar, sugar, oil, celery seeds, mustard, salt and pepper in a small saucepan.
  3. Bring the dressing to a boil for 1 minute, stirring until the sugar dissolves.
  4. Pour the hot dressing over the vegetables and toss for 2 minutes as the cabbage begins to soften.
  5. Cool, cover, and refrigerate for at least 2 hours before tossing again and serving with a slotted spoon.