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.
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 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
- 1/2 head green cabbage, cored and very thinly sliced
- 1/2 head red cabbage, cored and very thinly sliced
- 4 large carrots, peeled and shredded on the large holes of a box grater
- 1/4 cup extra-virgin olive oil
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 116 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 432 mg |
Reviews
I followed your recipe exactly but used celery seed instead, all I had, very yummy!
Great recipe! Used honey instead of sugar and celery seeds instead of celery powder.
ok
Perfect for topping a pulled pork slider. I used celery seed instead of celery salt. I think it was a good substitute.
Delicious!!!
1st 15 ‘reviews ‘ were not reviews, just cr@# by people wanting to disrespect the chefs and spoil it for everyone else!
Stop that id0cy
Stop that id0cy
I made this for my rootbeer pulled pork sandwich. It was perfect. I did use less than a tbs of salt…1 tsp…because the celery salt really adds a nice salty flavor. I think a little more sugar for next time.
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.