Coleslaw comes to the United States primarily from Dutch roots. The name "coleslaw" comes from the Dutch koolsla, meaning “cabbage salad,” and is ultimately derived from the Latin colis meaning “cabbage.” While some coleslaws are mayonnaise-based, other versions use vinegar as a central ingredient, as in this recipe. Mayonnaise was not invented until the 18th century, but vinegar-based coleslaw has a much older history. The sugar and salt in the dressing pulls excess moisture from the cabbage and the vinegar gives it a tangy flavor, also helping to preserve the grated vegetables that comprise the body of the salad.
Recipe Servings: 10
Prep Time
20 minutes
+ 5 minutes resting
+ 5 minutes resting
Cook Time
Total Time
25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 cup apple cider vinegar
- 1 cup sugar
- 3 Tbsp extra-virgin olive oil
- 1 tsp garlic, minced
- 1 tsp freshly ground black pepper
- 1 tsp celery seeds
- 1 large cabbage (about 3½ lbs), finely shredded
- 1 large carrot, peeled and grated
- 1 medium yellow onion, diced
- ⅔ cup sugar
- ⅓ cup kosher salt
Directions
- Whisk together the vinegar, sugar, oil, garlic, black pepper, and celery seeds in a small bowl to create the dressing.
- Combine the cabbage, carrot, and onion in a large bowl.
- Sprinkle the sugar and salt over the vegetables, tossing to combine. Let the mixture rest for 5 minutes.
- Rinse the vegetables in a colander under cold running water. Rinse the large bowl also.
- Pat the vegetables dry with paper towel and then return them to the large bowl.
- Pour the dressing over the vegetables, tossing to coat.
- Taste and adjust accordingly with additional salt, pepper, and/or sugar as desired.
- Serve immediately or chill in the refrigerator until ready to serve.
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