Apple Cider Vinegar Coleslaw is packed with robust flavours! Like most coleslaw recipes, this one starts with shredded cabbage, but it is combined with red and green bell peppers, and thinly sliced red onions too. Tossed in a sweet oil and vinegar dressing, it’s hard to say no to a second helping!
We love coleslaw in our home. For most people, it is a salad type of side dish served mostly in the summer months. I think it’s because it pairs so well with anything you can throw on a BBQ. Coleslaw and chicken, coleslaw and ribs, coleslaw and pork – it all works! The debate remains, however, are you making a creamy coleslaw or a vinegary version like this Apple Cider Vinegar Coleslaw?
When it comes to a good coleslaw recipe, I have many of them! Until just recently, I was all about creamy, mayonnaise-based coleslaws – mostly because that was what I was used to eating. My mom made the same coleslaw almost every week for our regular Sunday night Newfoundland Cold Plate dinner. John.e, however, grew up with a vinegary coleslaw, so every time I make it, he asks for the vinegar version.
Today, I’m sharing this new coleslaw recipe with you. If you love it, you’re welcome. But, if you hate it, you can blame John.e. Ha! Truth be told, the first time I tried it, I was a little nervous about the raw red onions. I’m not a fan of raw onions at all. I was sure they would overpower the whole dish, but they didn’t. It was delicious! There just might be something to this vinegar-based coleslaw craze after all!
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COLESLAW STORY TIME
Back before the pandemic, when we were all going into the office every day, my favourite colleagues and I would all gather around a table in Lesli’s office and have breakfast together. I’d break out my Clif bar, while Lesli and Margaret dined on those Starbucks egg bites with a side of berries. And, Nadia – precious Nadia! – would eat her homemade overnight oats from one of her grandmother’s old plastic containers. Oh, how much fun did we have at that container and her expense!?
We would talk about whatever happened in our lives from the moment we left the office the day before – there was never a dull moment! When I think about it, I’m not sure how we always found something to share! Nadia lived on the opposite end of the city, but Lesli and I lived in the same neighbourhood. Her subway stop was a few before mine, so I would meet her on the subway platform. If I was early, I’d let trains go by until I spotted her in the last car. And, if I was late, she would get off the train and wait for me.
We had to switch from the westbound train to the northbound train at St. George station. Margaret would meet us there – just like clockwork at the top of the stairs near the last car. The three of us would chat for the next nine stops. Then, we’d walk for five minutes or so to get to the office. That’s when Nadia would meet us and breakfast story time would commence. I’m telling you all of this to transition into my story about Apple Cider Vinegar Coleslaw. You see, every morning one of us had a story to tell. I think Nadia termed the phrase Breakfast Story Time.
STORY TIME – MY INTRODUCTION TO VINEGAR BASED COLESLAW
Many, many years ago, when I was 19, I was in my second year at school and photojournalism was a big part of my studies. I was sharing an apartment with my sister at the time. She had made friends with a lady in the building who just so happened to be getting married. Working feverishly to keep things on a tight budget, the lady asked me if I would take her wedding photos for her. A professional photographer was not in the cards for her budget, so eager to put my skills to practice, I said yes. Two days before the wedding, she invited me up to her apartment so that we could finalize the schedule.
When I walked into her apartment, she was making coleslaw in her dining room. She told me to come and sit at the table. The table was 100% covered in a mixture of shredded cabbage, carrots, and God knows what else. She was tossing it all together with her bare hands while a cigarette dangled from her lips. I was mortified.
As I tried to concentrate on what she was envisioning for her photos, I found myself just gobsmacked. I’m never stuck for words, but in this one instance, I certainly was! Before I knew what was happening, she reached for a pot of warm vinegar and spice mixture that was sitting on her stovetop. Without hesitation, she poured it over the pile of coleslaw sitting on her table. I later learned that she assumed the liquid would be absorbed, but it wasn’t. It drained down through the cabbage and ran off the table onto the floor. Again, gobsmacked!
Needless to say, the smell of that vinegar mixture and the sheer panic in her eyes as she tried to stop the overflowing mess, has never left me. I should also mention that I did not eat any food at that wedding – not one bit! Oh, and the photos were used in an assignment, and I got an A!
HERE IS WHAT YOU WILL NEED TO MAKE THIS RECIPE
The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
- Cabbage – I’m using green cabbage that I have shredded using my vegetable peeler. You can use a food processor or even finely chop it with a knife.
- Red & Green Bell Peppers – These not only add a nice pop of colour to the coleslaw, but also add a nice earthy flavour.
- Red Onions – Slice the red onion in half and then slice across the onion to make long thin slivers. The vinegar mixture will soften them and pull out that pungent onion flavour.
- Sugar – You might not like sugar in coleslaw, but the little bit used here will offset the strength of the vinegar.
- Celery Seeds – Every vinegar-based coleslaw needs celery seeds! I think they are the dominant flavour in most coleslaws of this nature.
- Vegetable Oil – You can use other oils, but be sure they are pretty much tasteless. I would never use olive oil in this recipe, because it has a stronger flavour. Oil in a coleslaw might sound weird, but vinegar and oil combinations are very common in salads.
- Apple Cider Vinegar – This is one of my favourite vinegars and I use it often. You can substitute with champagne or white vinegar, but nothing like malt or balsamic.
- Salt & Ground Black Pepper
- Parsley – Just a little bit for freshness, colour, and garnish.
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HOW TO MAKE APPLE CIDER VINEGAR COLESLAW
Start with preparing the dressing for the coleslaw. Measure the vegetable oil, vinegar, sugar, celery seeds, salt, and ground black pepper into a small mixing bowl. Whisk until well combined and the sugar has dissolved. Set the dressing aside.
Next, prepare the vegetables. Remove the outer leaves and any leaves that are discoloured or not fresh from the cabbage. Discard those into your compost bin. Use a vegetable peeler to shred the cabbage into long thin strands. You can also use a food processor or a box grater to shred the cabbage. Place the cabbage into a large mixing bowl.
Wash the peppers and remove the core. Cut long thin strips and place them into the bowl with the cabbage. Cut the red onion in half. Remove the skin. Cut across the onion, very thinly, to create long strips. Add these to the bowl with the cabbage and peppers. Now, chop the parsley and add that to the bowl as well.
Finally, whisk the oil and vinegar mixture again, ensuring that the sugar has dissolved and that nothing has settled to the bottom. Pour this mixture over the vegetables and toss well with tongs until thoroughly mixed. Transfer to a food safe container with a tight-fitting lid and refrigerate for at least two hours. Before serving, toss once more.
CAN OTHER VEGETABLES BE ADDED?
Yes, you can certainly add more vegetables to your Apple Cider Vinegar Coleslaw! The only thing you need to be concerned with is adding vegetables that stand up well to vinegar. Some softer veggies will break down and not look very appetizing.
I would consider adding shredded or julienned carrots. Shredded red cabbage would make a big splash and add lots of vibrant colour! You don’t have to use red and green bell peppers; you can use any combination of colours or even just one colour for that matter. Thinly sliced radishes are great in coleslaws as well. The possibilities are endless!
STORING COLESLAW
Coleslaw is a salad that stores quite well and can last for several days. A vinegar-based coleslaw can last much longer than a mayonnaise-based, creamy coleslaw. I served this coleslaw for dinner last Wednesday night. I refrigerated the rest. We ate more for lunch the next day, and the rest on Friday evening. It was still super crispy and super fresh!
CAN YOU MAKE THIS AHEAD OF TIME?
That’s the beauty of coleslaw, isn’t it!? You can make it a day or two in advance without compromising the texture or the flavour. Coleslaw just seems to get better and better over time. Even though I am a huge advocate for making things ahead of time, I would not make this coleslaw more than 48 hours before I was planning to serve it. Keep in mind that the longer it sits before you serve it, the less time it will last in the fridge after that. Does that make sense? Ha!
QUESTIONS?
If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down to follow me and never miss another recipe!
Do You Like This Recipe?
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Apple Cider Vinegar Coleslaw
Ingredients
- 10 cups shredded green cabbage
- 1 small green bell pepper, thinly sliced
- 1 small red bell pepper, thinly sliced
- 1/2 small red onion, thinly sliced
- 1/4 cup chopped fresh parsley
- 1/4 cup vegetable oil
- 1/4 cup apple cider vinegar
- 1/4 cup sugar
- 1 teaspoon celery seed
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Start with preparing the dressing for the coleslaw. Measure the vegetable oil, vinegar, sugar, celery seeds, salt, and ground black pepper into a small mixing bowl. Whisk until well combined and the sugar has dissolved. Set the dressing aside.
- Add the shredded cabbage, sliced bell peppers, sliced red onions, and chopped parsley to a large mixing bowl.
- Whisk the oil and vinegar mixture again, ensuring that the sugar has dissolved and that nothing has settled to the bottom.
- Pour this mixture over the vegetables and toss well with tongs until thoroughly mixed.
- Transfer to a food safe container with a tight-fitting lid and refrigerate for at least two hours.
- Before serving, toss once more.
Nutrition
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Luke says
A great apple cider vinegar coleslaw recipe, we had ours for a side with steak and chips; it was delicious 🙂
David says
Good timing — I was planning to make something along these lines. I prefer no mayo coleslaw like this. Great way to use cabbage and other veggies on hand.