Tangy Vinegar Coleslaw
A crunchy, mayo-free coleslaw of cabbage, carrot and red onion in a sweet-tart cider vinegar dressing with celery seed. Built to sit next to barbecue.
Chef's note Mayo slaw wilts into soup next to hot brisket. This one stays crunchy and cuts right through rich, fatty barbecue.
Chef's note Mayo slaw wilts into soup next to hot brisket. This one stays crunchy and cuts right through rich, fatty barbecue. Pile it right on the pulled pork sandwich. It keeps 4 days in the fridge.
Ingredients
- 1 head green cabbage about 2 lb, cored and thinly sliced
- 2 carrots shredded
- ¼ red onion thinly sliced
- 1½ tsp kosher salt
- ½ cup apple cider vinegar
- 3 tbsp sugar
- 3 tbsp neutral oil
- 1 tbsp yellow mustard
- 1 tsp celery seed
- ½ tsp black pepper
- ¼ tsp red pepper flakes
Steps
Toss 1 head green cabbage, 2 carrots and ¼ red onion in a large bowl with 1½ tsp kosher salt and let it sit 10 minutes to soften slightly.
Meanwhile, warm ½ cup apple cider vinegar and 3 tbsp sugar in a small saucepan or the microwave, stirring just until the sugar dissolves. Whisk in 3 tbsp neutral oil, 1 tbsp yellow mustard, 1 tsp celery seed, ½ tsp black pepper and ¼ tsp red pepper flakes.
Pour the dressing over the cabbage and toss well, squeezing with your hands to work it in.
Refrigerate at least 1 hour, tossing once or twice. It gets better over the first day.
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