We love the zippiness that a vinegar-based dressing brings to this coleslaw, making it the perfect partner for rich, meaty dishes like pulled pork or ribs. Cabbage can take lots of seasoning and lots of vinegar, so don’t be bashful. But the real secret to this colorful coleslaw is the marinating time – a long trip to the fridge softens up the veggies and gives them time to absorb the flavors of the vinaigrette. A drizzle of olive oil at the end balances the acidity.

The Best Vinegar Coleslaw

cup distilled white vinegar

1 tablespoon kosher salt, plus more if needed

2 teaspoons sugar

3/4 teaspoon celery salt

1/2 teaspoon freshly ground black pepper, plus more if needed

1 clove garlic, finely grated

green cabbage,

red cabbage,

cup extra-virgin olive oil

Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.

Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat. 

This recipe is fantastic!  One tweak...I used a modest tsp vs tblp of salt.  Was actually an accident but worked perfectly!  ( I do have a less salty preference, so bear that in mind). 

I also substituted Apple Cider Vinegar, and I used 2 TB sugar instead of 2 tsp.  Added a T Dijon mustard, grated onion and raisins. Terrific 

Waaaaaayyyy too salty! I think this should be 1 teaspoon of salt. 

I don’t like the sweet, creamy cole slaw at all. This is more like a salad and I really enjoy it.

A good basic recipe but as a southerner you use only apple cider vinegar. Also you can add a little mayonnaise (not Miracle Whip).

Depending on how much salt you want, this is a great vinegar-based slaw that goes really well with pork dishes. I was in a rush, so I used a pre-shredded package of cabbage+carrot, and added some sweet yellow/red/orange mini peppers and red onion shredded in food processor, and I had to reduce the amount of kosher salt, and substituted the additional celery salt for celery seed that I ground up in a spice grinder. Really crunchy, tangy, delightful slaw!

Good recipe. I used a good white wine vinegar and agree with the other reviews about using better vinegar. <br />

Too acidic for my family’s taste.  Will try again, but will make modifications - maybe Apple cider or rice wine vinegar or maybe a little more sugar.

My family loved this recipe with a grilled asian-style marinated pork tenderloin. I added more salt, celery salt and pepper for our taste but think i need to take up a little more sugar next time as well. Can’t wait to try on pulled pork.

the best vinegar coleslaw

Cook Time: 20 minutes

Total: 1 hours, 20 minutes

Servings: 7

Cost: $5.35 /serving

Author : Food Network Kitchen

Ingredients

Instructions

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