Vinegar Coleslaw
A light, tangy slaw with no mayonnaise. Great for picnics and barbecue because it keeps well in the heat.
Serves 8
Prep 15 min
Cook 5 min
Ingredients
- 1 small head green cabbage, thinly shredded
- 1 carrot, shredded
- 1/2 cup apple cider vinegar
- 1/3 cup sugar
- 1/3 cup oil
- 1 teaspoon celery seed
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Steps
Step 1. Heat the vinegar, sugar, oil, celery seed, salt, and pepper until the sugar dissolves, about 3 minutes. Cool for 5 minutes.
Step 2. Toss the cabbage and carrot with the warm dressing.
Step 3. Chill for at least 2 hours, tossing now and then.
Step 4. Serve cold. It keeps up to 5 days in the fridge.
Where this recipe comes from
Yoribang American classics by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of American comfort food: salads for sandwiches, macaroni and cheese, gravies, and the creamy casseroles that fill church suppers and weeknight tables. Where a casserole is traditionally made with canned condensed soup, these use a quick homemade sauce, or you can swap in a can.