Vinegar Coleslaw (No Mayo)
Ingredients
- 1 medium green cabbage about 2 lb, thinly shredded
- 2 large carrots grated
- ½ red cabbage thinly shredded (optional)
- 1 small red onion thinly sliced
- 1 green bell pepper julienned (optional)
- 2 tablespoons fresh parsley chopped (optional)
- Dressing
- ¾ cup white vinegar or apple cider vinegar
- ½ cup granulated sugar
- ½ cup vegetable oil or light olive oil
- 1 teaspoon celery seed
- 1 teaspoon mustard seed or 1 tablespoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
Instructions
- Place shredded cabbage, carrots, and any optional vegetables in a large bowl.
- In a separate bowl or jar, whisk or shake together vinegar, sugar, oil, celery seed, mustard seed, salt, pepper, and red pepper flakes until sugar dissolves.
- Pour dressing over the vegetables.
- Toss thoroughly until all cabbage is evenly coated.
- Cover and refrigerate for at least 2 hours (preferably overnight).
- Stir well before serving and drain slight excess liquid if needed.
Notes
Slice cabbage very thin for best texture.
Chill time is essential for flavor and slight softening.
This coleslaw keeps crisp and stores well for up to 5 days.
Taste before serving and adjust salt, sugar, or vinegar as needed.