Contents
- 1 The Crunch That Started It All
- 2 My Slaw Disaster Turned Win
- 3 Why This Slaw Stands Out
- 4 A Slaw With Roots
- 5 Ingredients:
- 6 How to Make Tangy Vinegar Slaw
- 7 3 Twists on Classic Slaw
- 8 Serving & Sipping Ideas
- 9 Keep It Fresh
- 10 Fix It Fast
- 11 Your Questions Answered
- 12 From My Kitchen to Yours
- 13 Tangy Vinegar Slaw with Cabbage and Onion
The Crunch That Started It All
I first tasted this slaw at a summer potluck. The tangy bite, the crisp cabbage—it hooked me instantly. Ever wondered how a simple slaw could steal the show? That day, I went back for thirds. The mix of sweet onion and vinegar dressing was magic. Now, I make it for every picnic. What’s your go-to potluck dish? Share below!
My Slaw Disaster Turned Win
My first try, I used red cabbage. The slaw turned pink, and my kids giggled. But the flavor? Perfect. Home cooking teaches us to embrace surprises. Even “mistakes” can taste great. That’s why I love recipes like this—forgiving and flexible. Have you had a kitchen mishap that turned out tasty? Tell me!
Why This Slaw Stands Out
– The vinegar cuts through the cabbage’s crunch, making it refreshing. – Celery seed adds a tiny kick you won’t expect. Which flavor combo surprises you most? Is it the sweet onion or the dry mustard? Try it and see.
A Slaw With Roots
This slaw hails from the American South, where vinegar-based dressings rule. It’s a staple at barbecues and family reunions. *Did you know?* Some say the recipe dates back to the 1800s. Simple, cheap, and lasting—that’s Southern cooking at its best. Would you try a vintage recipe like this?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Green cabbage | 1 medium (about 2 pounds) | or 3 (10-ounce) bags of angel hair slaw |
| Sweet onion | 1 large | |
| White vinegar | 1 1/2 cups | |
| Vegetable or olive oil | 3/4 cup | |
| Salt | 1 teaspoon | |
| Sugar | 2 teaspoons | |
| Dry mustard | 1 teaspoon | |
| Celery seed | 1 teaspoon |
How to Make Tangy Vinegar Slaw
Step 1 Slice the cabbage in half and remove the tough core. Thinly shred the leaves. Toss them into a big bowl. A sharp knife makes this step faster. (Hard-learned tip: Chill the cabbage for 30 minutes first—it’s easier to slice.)
Step 2 Peel and thinly slice the sweet onion. Add it to the cabbage. Sweet onions work best for mild flavor. No one likes a harsh bite. What’s your go-to onion for salads? Share below!
Step 3 Whisk vinegar, oil, salt, sugar, dry mustard, and celery seed. Pour over the veggies. Toss well so every bite gets flavor. Let it sit—patience pays off.
Step 4 Cover and chill for 4 hours or overnight. Toss it now and then. Taste before serving—add salt or pepper if needed. Crunchy, tangy perfection.
Cook Time: 4–12 hours Total Time: 4 hours 25 minutes Yield: 10 servings Category: Side, Salad
3 Twists on Classic Slaw
Spicy Kick Add a diced jalapeño or a pinch of red pepper flakes. Heat lovers will beg for seconds.
Apple Crunch Toss in matchstick apples and walnuts. Sweet, tart, and extra crunchy.
Dill Pickle Pop Swap half the vinegar for pickle juice. Throw in chopped pickles too. Which twist would you try first? Vote in the comments!
Serving & Sipping Ideas
Pair this slaw with pulled pork sandwiches or grilled chicken. Top with extra celery seeds for flair. For drinks, try lemonade or a crisp lager.
Which would you choose tonight?
Keep It Fresh
This slaw stays crisp in the fridge for 3–4 days. Just stir it now and then. Freezing? Skip it—the cabbage turns soggy. *Fun fact*: My neighbor Dave swears it tastes better day two. Batch-cooking tip: Double the dressing and store it separately. Toss with fresh cabbage later. Why this matters: Prepping ahead saves time for busy weeknights. Ever tried adding shredded carrots for color? Tell me below!
Fix It Fast
Too tangy? Add a pinch more sugar. Soggy slaw? Drain excess dressing and add fresh cabbage. Dressing too thin? Whisk in 1/2 teaspoon mustard. Why this matters: Small tweaks make big flavor differences. My cousin once forgot the celery seed—still tasty! What’s your go-to slaw fix? Share your tricks!
Your Questions Answered
Q: Is this slaw gluten-free? A: Yes! All ingredients are naturally gluten-free. Q: Can I make it ahead? A: Absolutely—it’s best after chilling overnight. Q: Any oil swaps? A: Try avocado oil for a milder taste. Q: How to halve the recipe? A: Use half a cabbage and adjust dressing evenly. Q: Crunchier options? A: Toss in radishes or jicama for extra bite.
From My Kitchen to Yours
This slaw’s a summer staple at my table. I’d love to see your twist! Tag Savory Discovery on Pinterest with your creations.
Happy cooking! —Elowen Thorn
Tangy Vinegar Slaw with Cabbage and Onion
Description
A refreshing and tangy slaw with crisp cabbage and sweet onion, perfect for picnics and barbecues.
Ingredients
Instructions
- 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.
Notes
- For best results, let the slaw marinate overnight to enhance the flavors.