Vinegar Slaw

Name: Vinegar Slaw
Total time: 70 min
Yield: 6
Ingredients: 1 lb cabbage (green, shredded fine); 1 unit carrot (grated); 1 unit onion (thinly sliced); ⅓ cup apple cider vinegar; 3 tbsp sugar; 3 tbsp vegetable oil; ¾ tsp celery seed; 1 tsp mustard (yellow or Dijon); 1 ½ tsp salt; ¼ tsp black pepper (ground)

Vegetables & Salads · American

10 ingredients · 70 minutes · 6 servings

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115kcal1.2g protein7g fat12.5g carbs~$0.29/ serving*

Nothing flagged in the ingredient list. The label is still the last word.

Restrictions

Diets

VegetarianVeganPescatarianNo porkNo alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

1 lb	cabbage (green, shredded fine)
1 unit	carrot (grated)
1 unit	onion (thinly sliced)
⅓ cup	apple cider vinegar
3 tbsp	sugar
3 tbsp	vegetable oil
¾ tsp	celery seed
1 tsp	mustard (yellow or Dijon)
1 ½ tsp	salt
¼ tsp	black pepper (ground)

Optional

Not counted above. The dish works without them.

4 oz	cabbage (red, for a quarter of the green)
1 unit	pepper (bell, green, sliced thin)
¼ tsp	chili (red pepper flakes)

Steps

Slice12 min
core removed, cut against the grain as fine as you can
cabbage shredded thin, + carrot grated, + onion sliced. Fine and even is the whole texture — thick shreds stay tough and never take up the dressing, and a slaw is one of the few dishes where knife work alone determines whether it is good
Season40 min
1 tsp of the salt, in a colander over a bowl, weighted if possible
the cabbage salted and left to drain at least forty minutes. Salt pulls water through the cell walls by osmosis; expect a quarter of a cup or more to come out. This both concentrates the cabbage and stops it flooding the dressing later. Do not rinse it — you would put the water straight back
Whisk4 min
small pan, warmed only until the sugar dissolves
vinegar + sugar + mustard + celery seed + remaining salt + pepper, warmed and stirred until clear, then + oil whisked in. Mustard emulsifies this the same way it does a vinaigrette; warming is only to dissolve the sugar, and boiling would drive off the vinegar's aroma and leave it flatly sour
Fold4 min
drained cabbage in a bowl, warm dressing poured over, tossed thoroughly
drained cabbage + carrot + onion (+ red cabbage, + bell pepper, + chilli flakes) + warm dressing, turned until everything is coated. Warm dressing on cold cabbage is absorbed noticeably faster — the cell walls are more permeable and the sugar and acid get inside rather than sitting on the surface
Rest10 min
covered, refrigerated at least 1 hour, ideally 4
before serving, and taste again cold. This slaw genuinely improves overnight as the acid works into the cabbage, which is the opposite of a mayonnaise slaw — the creamy kind is best within a couple of hours and weeps after that. Correct the sweet-sour balance cold, since cold suppresses sweetness far more than acid