TANGY VINEGAR BASED SLAW
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A basic cole slaw recipe, Tangy Vinegar Based Slaw is zippy and crunchy flavored with a little heat and a pinch of sweet.
This coleslaw recipe works because it’s simple, light, fresh-tasitng, and ready in minutes.
Tangy Vinegar Based Slaw
When it comes to cole slaw and pasta salad recipes, I tend to like vinegar based recipes over mayonnaise based recipes. White wine vinegar with a touch of sugar brings out the natural flavor of this basic slaw mix. Whereas, with mayonnaise based sauces, I feel like I can only taste mayonnaise.
Tangy Vinegar Based Slaw is a basic coleslaw recipe that’s good to have on your roster. It’s one of those recipes that after a couple of times making it you won’t even look at the recipe anymore. And trust me, you’ll use it time and again.
Tangy Coleslaw Dressing
First of all, this slaw is good by itself as a side item. It goes with burgers, barbecue, grilled chicken, and fish equally well. However, don’t stop there, It also livens up any sandwich, wrap, or taco you put it on. As a bonus tip, it’s great for potlucks and family reunions where you need a recipe that can sit out for a while.
There’s a local restaurant that has it available at lunch to eat any way you want. Therefore, I spoon a big helping on top of everything on my plate. It’s like ketchup for ketchup lovers, just put it on everything!
Tangy Vinegar Based Slaw Ingredients
- Cabbage. For me the key is cutting the cabbage very thin.
- Green onions. I prefer to add just the green part. However, if you want a stronger onion flavor, you can add the white onion.
- White wine vinegar. Vinegar keeps the cabbage tender crisp.
- Sugar. There isn’t enough sugar to make this coleslaw sweet yet there’s enough to cut the sharpness of the vinegar. You can cut back on the sugar or substitute coconut sugar.
- Olive oil. Use a good olive oil for this recipe, the flavor shines through.
- Salt.
- Black pepper. Freshly grated black pepper has more flavor.
- Celery seed. Adjust the amount to your tastes.
Please keep in mind that nutritional information is a rough estimate and can vary based on products used.
Tangy Vinegar Based Slaw
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Save To Your Recipe BoxIngredients
- 16- ounce bag shredded cabbage mix
- 1/4 cup green onions sliced, green part only
- 1/2 cup white wine vinegar
- 2 tablespoons granulated sugar
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoon celery seed
- *optional – 1/4 cup sunflower seeds or almonds 1 thinly sliced jalapeno
Instructions
- In a small bowl, whisk vinegar, sugar, olive oil, salt, pepper, and celery seed.
- Pour over cabbage mix and green onions. Toss.
- Refrigerate until ready to use.
- Keeps 3 days in the refrigerator.
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We found the amount of celery seed to be overwhelming from a flavor perspective and would use just a pinch or two.
Hi, wondering if I can use red wine vinegar instead?
Yes, you can
I make this when I need to bring something to a summer cookout. You don’t have to worry like you would if you used a Mayo type dressing. You can use plain white vinegar, just increase the sugar. I like a ratio of 1-1. Chopped bell pepper (any color) is a nice addition. Any mild onion would work if you don’t have green onion on hand. I usually simmer the dressing until the sugar is dissolved and let it cool before adding to the slaw mix.
OH, that’s a great idea to simmer the sugar mixture! Thanks for commenting
I don’t have celery seed can I leave it out or can I replace it with something else
You can omit it. No replacement.
This was delicious. I’m a big vinegar fan! I added poppy seeds, some red pepper flakes, toasted almonds and cranraisins and it was DELICIOUS!!!!!!
I’m a vinegar fan as well. Glad you liked. I like your additions.
Really good recipe. I used the vinegar I had on hand, rice vinegar. And added Old Bay Seasoning, garlic powder and a little oregano.
I’m a vinegar fan as well. I’m happy you liked it. I like your additions.
delicious
I used less sugar
yum
Really delicious recipe. Goes great with pulled pork barbeque.
Thanks for another excellent recipe! I did add some poppy seeds & crushed red pepper (didn’t have a jalapeno). It is a keeper & bet it would be just as wonderful with a bag of broccoli slaw.
I made this with white vinegar, will try wine next time… Thanks very good. I am more savory than sweet.
That sounds good too!
The first paragraph of text says white wine vinegar and the recipe says red. Is it either–photo makes me think it’s white.
You can use either, but I used white wine vinegar. I will correct that thanks for pointing it out to me.