Vinegar Slaw Recipe

Prepare vegetables

Trim and core the cabbages. Remove the outer leaves if damaged. Slice the green and red cabbage very thinly (about 1/8-inch) using a sharp knife, mandoline, or food processor. You should have approximately 6 cups shredded green cabbage and 2 cups shredded red cabbage. Place both cabbages into a large mixing bowl.

Add carrots and aromatics

Peel and grate the carrot(s) to make about 1 cup grated carrot; add to the bowl with the cabbage. Thinly slice half a red onion to yield 1/2 cup and add. Stir in 1/4 cup chopped fresh parsley and 2 tablespoons thinly sliced green onion (scallion). Toss gently to combine so the vegetables are evenly distributed.

Combine liquid ingredients

In a separate medium bowl or jar, whisk together 3/4 cup apple cider vinegar and 1/4 cup water until combined.

Add seasonings

Add 2 tablespoons granulated sugar, 1 teaspoon Dijon mustard, 1 1/2 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon celery seed (if using) to the vinegar mixture. Whisk until the sugar and salt dissolve. Taste and adjust — the dressing should be bright and tangy, slightly sweet and well seasoned.

Finish dressing

If you prefer a slightly silkier mouthfeel, whisk in 2 tablespoons olive oil until emulsified. Otherwise, leave the dressing oil-free for a classic vinegar slaw. Let the dressing sit 2–3 minutes to allow flavors to meld.

Dress the slaw

Pour the dressing over the prepared cabbage mixture. Using two large spoons or salad tongs, toss thoroughly to coat all vegetables. Continue tossing for 1–2 minutes so the salt and vinegar begin to soften the cabbage slightly.

Marinate and adjust seasoning

Let the slaw sit at room temperature for 20–30 minutes (or refrigerate for 1–2 hours) to allow the flavors to develop and the cabbage to soften. After resting, taste and adjust seasoning with additional salt, sugar, or pepper if needed.

Serve

Give the slaw a final toss before serving. Serve chilled or at room temperature as a side for sandwiches, grilled meats, tacos, or as part of a picnic spread. Leftovers keep well in an airtight container in the refrigerator for up to 4 days — the slaw will continue to soften and become more tangy over time.