Colorful vinegar coleslaw is the perfect summer salad – crunchy, tangy, and cold. This recipe combines red and green cabbage to give it extra color. The shredded carrot gives the slaw some added sweetness and some extra crunch, and just a little bit of finely diced sweet Vadalia onion is all it needs to give it some bite. The vinegar dressing can be ready in minutes, and the veggies can be shredded quickly with the help of your food processor. This coleslaw tastes wonderful served cold and tastes even better the next day. You can also use it as a tangy topping on your pulled pork sandwiches. Overall, it’s a great choice to take on picnics or to serve in your backyard the next time you grill.
For the Slaw
- 3 cups green cabbage, shredded
- 2 cups red cabbage, shredded
- 2 Tbsp. sweet Vidalia onion, cut fine
- 1 medium carrot, grated
For the Dressing
- 4 Tbsp. sugar
- 6 Tbsp. peanut or grapeseed oil
- 1 cup white vinegar
- 1/4 tsp. dry mustard
- 1 tsp. celery seed
- 1/8 tsp. salt
- 1/8 tsp. pepper
Making the Slaw
- Shred the red and green cabbage, carrot, and onion in your food processor. If you don’t have one, cut the red and green cabbage in 1/8 inch strips, grate your carrot, and finely dice your sweet onion.
- Place cut vegetables in a bowl and stir with a spoon.
Making the Dressing & Assembling the Coleslaw
- Combine the sugar, oil, vinegar, dry mustard, celery seed, salt and pepper in a medium sauce pan.
- Stir frequently over medium heat until the dressing boils and the sugar is dissolved.
- Pour the hot dressing over your prepared vegetables and mix well.
- Cover and refrigerate until chilled.
This coleslaw tastes best when it is served cold.
If you like it spicy, add a dash or two of your favorite hot sauce.