I had half a green and half a purple cabbage on hand and I was in the mood for Vinegar Coleslaw.
There are so many different ways to make any kind of slaw – mayo-based or vinegar based. Then within each of these categories you choose from a variety of cabbages: green, red, Savoy, Napa, and add shredded carrots, salt and pepper and you’re done.
For a more complex version, add onions, jalapenos, spices, and a variety of ethnic vinegars and oils.
Celery is one of my favorite vegetables and one that seems to take ride in the backseat. You know, the raw veggie plate, diet food, minced up and put in tuna salad. I cut the celery on an angle and then ran it over the mandolin to create thin biased slices.
If you don’t have a mandolin, use a sharp knife and slice thinly.
Dijon mustard is a wonderful accompaniment to a vinaigrette. The mustard flavor is recognizable, but not overwhelming, just that familiar tang. A generous dose of freshly ground black pepper rounds this out nicely.
Slice up red and green cabbages and some celery, shred carrots and dress in a tangy Dijon dressing for a vinegar coleslaw!
- Prep Time: 25 mins
- Total Time: 25 mins
- Yield: 2 1/2 quarts
- Category: Salad
- 4 cups shredded green cabbage (about 1/4 of a large head)
- 3 cups shredded red cabbage (about 1/4 of a large head)
- 1 cup shredded carrots (about 3 carrots)
- 1 cup thinly sliced celery (about 2 large celery stalks)
- 1/4 cup white vinegar
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon sweetener, such as granulated sugar, honey or agave
- 2 teaspoons Kosher salt
- 1 teaspoon freshly ground pepper
- Place the cabbages, carrots and celery in a large mixing bowl. You need sufficient room to toss and thoroughly coat the vegetables.
- Whisk together the vinegar oil, mustard, sweetener, salt and pepper.
- Pour over the vegetables and toss until completely combined.
- Cover and refrigerate.