
Coleslaw is a must have summer side dish. It's at almost every bbq and potluck and pairs perfectly with anything from the grill. This version has great tang, plenty of crunch and is best made hours ahead of being eaten so you can enjoy your friends and family instead of cooking during the party.
This recipe is adapted from my aunt's sister-in-law, Linda. She makes giant batches of coleslaw for a local organization and it is a must have at their events.
I have been meaning to make it for a while, but despite our penchant for hosting we still never need a half gallon of coleslaw dressing to go with 4 heads of cabbage and fixins.
So I finally decided to pair it down to a more reasonable size and make it anyway. We have been getting beautiful heads of cabbage and lovely sweet onions from our CSA that were begging to be made into slaw.
Combine that with the fact we have carrots and peppers from our garden and it just seemed meant to be. It was finally time to make her coleslaw!
How to make fresh and tangy coleslaw
The hardest part of making coleslaw is prepping the veggies, but that really isn't all that hard. If you have a food processor, just let it shred them for you.That would normally be my go to way, but I store my food processor in the basement. On this particular day shredding the vegetables with a knife seemed like less work than retrieving the machine to do it.

Sometimes I find tasks like kneading bread relaxing and shredding the cabbage had a similar effect. I was able to get it in nice sized pieces and kind of enjoyed the process.
You can certainly do whatever method speaks to you. You could even buy bags of preshredded cabbage if you prefer.
You can make the dressing ahead and store it in a jar if you'd like. You can also just make it in the bowl.
Linda likes to reserve a bit of the dressing to add right before serving. It helps give the slaw a little extra zing.

Once the veggies and dressing are ready, just toss it all together. Chill it for a few hours if you can, it will help soften the cabbage a bit and give the flavors a chance to meld.
Store leftovers in the fridge. They will be good for at least a few days to a week before it starts getting too soft.
Linda's Big Batch Recipe (Perfect for family reunions, church suppers, catering and big parties!)
Dressing (Makes 1/2 gallon)4 cups apple cider vinegar
3 cups granulated sugar
2 1/2 cups vegetable oil
4 teaspoons salt
Vegetables
4 heads cabbage
2 onions
1 green pepper
1 pound carrots
celery seeds (whole or ground) to taste
Mix dressing ingredients well then let sit until sugar is dissolved. Linda likes to make it one day and use it the next.
Shred the vegetables. Mix with a small amount of dressing and chill overnight. Add more dressing when ready to serve.

More great coleslaw variations
Light and fresh apple slaw adds the crunch and sweetness of apples to the mix!
Honey lime slaw with cilantro and sriracha is a fun topping for tacos and burrito bowls, but you could also eat it as a salad.
Honey lime slaw with cilantro and sriracha is a fun topping for tacos and burrito bowls, but you could also eat it as a salad.
Creamy coleslaw is a classic. It is really easy to make and has that creamy dressing we love.
Bonus fact: The word coleslaw comes from the Dutch word koolsla which means cabbage salad.
Yield: 12 servings

Tangy Classic Coleslaw {With Vinegar Dressing}
Fresh vegetables combine with a super simple sweet and tangy vinegar based dressing for a fresh and fabulous coleslaw.
prep time: 15 Mcook time: total time: 15 M
ingredients:
Vegetables
- 1 small head cabbage
- 1/2 onion
- 1/2 green pepper
- 1 cup carrots
- 1 teaspoon celery seeds
Dressing
- 1/2 cup apple cider vinegar
- 2 Tablespoons vegetable oil
- 3 Tablespoons granulated sugar
- 1 teaspoon salt
instructions:
How to cook Tangy Classic Coleslaw {With Vinegar Dressing}
- Mix together dressing ingredients and set aside (dressing can be made ahead if desired.)
- Shred and/or dice the vegetables into small pieces. Toss with celery seeds.
- Drizzle most of the dressing over the salad and stir to coat. Cover and refrigerate for at least a few hours or overnight.
- Add remaining dressing and stir before serving.
Calories
41.03
41.03
Fat (grams)
1.18
1.18
Sat. Fat (grams)
0.09
0.09
Carbs (grams)
5.99
5.99
Fiber (grams)
0.74
0.74
Net carbs
5.25
5.25
Sugar (grams)
4.43
4.43
Protein (grams)
0.36
0.36
Sodium (milligrams)
187.25
187.25
Cholesterol (grams)
0.00
0.00
Copyright: Cooking With Carlee 2019

Coleslaw is hard to get right according to my kids. I bet your recipe is perfect. Happy Monday sweet friend!
ReplyDeleteThere is definitely good coleslaw and just ok coleslaw. I hope this one lives up to their standards!
DeleteI love coleslaw but so often it's dressed in something mayo-based and I'm just not into it. I'll have to try this recipe because I love the sound of that dressing!
ReplyDeleteThis is definitely brighter than the mayo dressed versions!
DeleteI love coleslaw and am always looking for a different recipe for it. I'm going to have to try this one. Thanks.
ReplyDeleteIt is fun to try different versions of coleslaw. I think this is at least the 4th different recipe I've posted!
DeleteThis is a fantastic recipe, we just love it! Thanks so much for sharing with us at Full Plate Thursday,444 and hope you have a great week!
ReplyDeleteMiz Helen
Thank you!
DeleteThis is my kind of coleslaw! It sounds so delicious, and definitely a great side for a barbecue!
ReplyDeleteFor sure! Thank you
Delete