This Sweet Vinegar Coleslaw is a refreshing twist on a classic coleslaw recipe. It features a vibrant, tangy-sweet dressing made with apple cider vinegar and celery seeds that complements the crispness of the cabbage and the subtle bite from the onion and bell pepper. Perfect for barbecues, picnics, or as a side dish for any meal, this coleslaw is light, flavorful, and easy to prepare. The vinegar-based dressing makes it a great alternative to heavier, mayonnaise-based coleslaws, and it only gets better as it sits and absorbs the flavors.
Ingredients
For the Dressing:
- ¾ cup sugar
- ¾ cup vegetable oil
- ¾ cup apple cider vinegar
- 1 ½ teaspoons celery seed
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
For the Slaw:
- 1 medium onion, thinly sliced
- ½ green bell pepper, thinly sliced
- 2 (16-ounce) bags shredded coleslaw mix
Instructions
- Make the Dressing: In a medium saucepan, combine the sugar, vegetable oil, and apple cider vinegar. Heat the mixture over medium heat, stirring occasionally until it reaches a boil and the sugar has completely dissolved. Once the sugar is fully incorporated, take the saucepan off the heat. Stir in the celery seed, kosher salt, and black pepper. Let the dressing cool slightly while preparing the slaw.
- Prepare the Vegetables: In a large mixing bowl, combine the thinly sliced onion, green bell pepper, and the coleslaw mix. Toss the vegetables together to evenly distribute the onion and bell pepper throughout the cabbage mix.
- Combine the Slaw and Dressing: Once the dressing has cooled to room temperature, pour it over the coleslaw mixture. Toss everything together to ensure the dressing evenly coats all the vegetables. Seal the bowl with plastic wrap and place it in the refrigerator for a minimum of 1 hour to let the flavors blend together. For best results, let the slaw sit in the fridge for 2-4 hours before serving.
- Serve: Just before serving, give the coleslaw a light toss to evenly distribute the dressing. Serve chilled alongside your favorite barbecue, sandwiches, or as a refreshing side dish for any meal.
Conclusion:
This Sweet Vinegar Coleslaw is a perfect balance of tangy and sweet, with a light dressing that lets the crisp vegetables shine. The simple but flavorful dressing enhances the fresh ingredients, making it a great side dish for a variety of meals. The slaw is easy to prepare, and the longer it sits, the better it tastes, making it ideal for preparing ahead of time.
Sweet and Tangy Vinegar Coleslaw
Ingredients
For the Dressing:
- ¾ cup sugar
- ¾ cup vegetable oil
- ¾ cup apple cider vinegar
- 1 ½ teaspoons celery seed
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
For the Slaw:
- 1 medium onion thinly sliced
- ½ green bell pepper thinly sliced
- 2 16-ounce bags shredded coleslaw mix
Instructions
- Make the Dressing: In a medium saucepan, combine the sugar, vegetable oil, and apple cider vinegar. Heat the mixture over medium heat, stirring occasionally until it reaches a boil and the sugar has completely dissolved. Once the sugar is fully incorporated, take the saucepan off the heat. Stir in the celery seed, kosher salt, and black pepper. Let the dressing cool slightly while preparing the slaw.
- Prepare the Vegetables: In a large mixing bowl, combine the thinly sliced onion, green bell pepper, and the coleslaw mix. Toss the vegetables together to evenly distribute the onion and bell pepper throughout the cabbage mix.
- Combine the Slaw and Dressing: Once the dressing has cooled to room temperature, pour it over the coleslaw mixture. Toss everything together to ensure the dressing evenly coats all the vegetables. Seal the bowl with plastic wrap and place it in the refrigerator for a minimum of 1 hour to let the flavors blend together. For best results, let the slaw sit in the fridge for 2-4 hours before serving.
- Serve: Just before serving, give the coleslaw a light toss to evenly distribute the dressing. Serve chilled alongside your favorite barbecue, sandwiches, or as a refreshing side dish for any meal.