Tangy Vinegar Coleslaw
By @chef1
A refreshing coleslaw with a tangy vinegar-based dressing, perfect as a side dish for barbecues or picnics. It features shredded cabbage, carrots, and a touch of mayonnaise for creaminess.
Recipe Rating
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Ingredients
- ●1 small head, finely shredded (about 6 cups) green cabbage
- ●2 medium, shredded carrots
- ●1/4 cup, thinly sliced (optional) red onion
- ●1/4 cup apple cider vinegar
- ●2 tablespoons mayonnaise
- ●1 tablespoon Dijon mustard
- ●2 tablespoons sugar
- ●1/4 teaspoon (optional) celery seed
- ●to taste salt
- ●to taste black pepper
Instructions
- 1In a large bowl, combine the shredded cabbage, carrots, and red onion (if using).
- 2In a separate small bowl, whisk together the apple cider vinegar, mayonnaise, Dijon mustard, sugar, celery seed (if using), salt, and pepper.
- 3Pour the dressing over the cabbage mixture and toss well to coat.
- 4Cover the bowl and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and the cabbage to soften slightly. Taste and adjust seasonings as needed before serving.
Recipe details
- Category
- Side dish
- Preparation
- 32 minutes
- Cooking
- 0 minutes
Estimated total: 62 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.
How these estimates were calculated
- Shred cabbage, carrots, and slice red onion: 10 min planning allowance (vegetable_prep)
- Measure dressing ingredients: 5 min planning allowance (simple_prep)
- Combine cabbage, carrots, and red onion: 5 min planning allowance (assemble)
- Whisk dressing ingredients: 3 min planning allowance (mix)
- Pour dressing over cabbage mixture: 2 min planning allowance (transfer)
- Toss to coat: 3 min planning allowance (mix)
- Taste and adjust seasonings: 2 min planning allowance (transfer)
- Serve coleslaw: 2 min planning allowance (garnish)
- Red onion is an optional ingredient.
- Celery seed is an optional ingredient.
- Refrigerate for at least 30 minutes
- green cabbage: USDA cup, shredded portion weight
- green cabbage: Explicit equivalent volume from recipe
- carrots: USDA medium portion weight
- Excludes optional red onion
- apple cider vinegar: USDA cup portion weight
- mayonnaise: USDA tbsp portion weight
- Dijon mustard: generic prepared mustard reference; brand and style vary
- Dijon mustard: USDA tsp or 1 packet portion weight
- Dijon mustard approximated with generic prepared yellow mustard.
- sugar: USDA tsp portion weight
- Excludes optional celery seed
- Unweighed salt: only documented zero nutrients included
- black pepper: USDA tsp, ground portion weight
- black pepper: Seasoning allowance: 1/4 tsp per 4 servings
- Black pepper to taste, quantity unknown. Standard allowance used.
- green cabbage: 420 g · USDA reference 169975
- carrots: 122 g · USDA reference 170393
- red onion: optional ingredient excluded
- apple cider vinegar: 59.75 g · USDA reference 173469
- mayonnaise: 27.6 g · USDA reference 171009
- Dijon mustard: 15 g · USDA reference 172234
- sugar: 25.2 g · USDA reference 169655
- celery seed: optional ingredient excluded
- salt: documented zero nutrients only · USDA reference 173468
- black pepper: 0.86 g · USDA reference 170931
coleslaw · cabbage · carrots · vinegar dressing
Estimated nutrition per serving
77 calories · 1.2 g protein · 10.6 g carbohydrate · 3.6 g fat · 2.5 g fiber
Source and basis: USDA FoodData Central SR Legacy (2018), ingredient-based calculation per serving. Standard USDA portion weights; all listed ingredient mass included before cooking losses. Excludes optional red onion; Excludes optional celery seed Nutrients with incomplete inputs omitted. Full ingredient matches and assumptions below.
Recipe Context
This recipe was created with the following context in mind: