Shredded cabbage and thinly sliced sweet onions combine with a tangy dressing to create this easy Vinegar Slaw.
Adding a quick and easy slaw is a great way to add some freshness to just about any meal. From my Dill Pickle Coleslaw to Pineapple Slaw to Pepper Sauce Coleslaw to Ramen Slaw to this Vinegar Slaw, I have quite a few great ways to do it, too.
This old school Vinegar Slaw is one of my favorites because the flavors are simple and it’s pretty simple to put together, too.
And while the recipe calls for a head of cabbage, you could make it even easier by grabbing 3 bags of pre-shredded angel hair slaw from the store to give yourself a head start. I suppose you could use the tricolor coleslaw mix as well! Just keep in mind the red cabbage in that mix will bleed and cause your slaw to develop a pink hue.
This marinated slaw also feeds a crowd! So, it’s perfect for big gatherings and large family meals. Depending on the exact serving size, i think you could easily feed 10 to 12 with this recipe.
If you need less, it works perfect when cut in half as well.
This is one of those recipes that benefits from some time in the fridge to allow all those flavors to meld. I suggest allowing it to marinate for at least 4 hours, but preferably overnight. It’s really better the next day.
You’ll also want to mix it up a couple times to get the cabbage all re-coated in the dressing. I often put it in a large airtight container and just run through the kitchen, grab it out of the fridge, shake it up to toss everything together, and place it right back in the fridge. If you’re worried about the bowl leaking, adding a few layers of tightly fitting plastic wrap over the bowl before putting the lid on should help.
As with all the salads and slaws like this that need time in the fridge, I strongly suggest you taste and re-season before serving it. The dressing will wick moisture out of the cabbage and onions and might dilute the flavors, so you might want to add some additional salt and pepper.
- 1 medium green cabbage (about 2 pounds) [or 3 (10-ounce) bags of angel hair slaw]
- 1 large sweet onion
- 1 1/2 cups white vinegar
- 3/4 cup vegetable or olive oil
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 teaspoon dry mustard
- 1 teaspoon celery seed
- Half the cabbage, remove the core, and thinly slice it. Place in a large bowl.
- Peel and thinly slice the onion. Add it to the cabbage.
- In a medium bowl, whisk the vinegar, oil, salt, sugar, dry mustard, and celery seed together. Pour the dressing over the cabbage and toss to coat.
- Cover and refrigerate for at least 4 hours, but preferably overnight – tossing occasionally to coat the slaw in the dressing. Taste and add salt and pepper to taste before serving.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.