After I made this vinegar coleslaw I took a bowl over to my neighbor Sally. Sally is a southern native as she is originally from Georgia. I knew she’d give me an honest opinion about this slaw because southern folks don’t mince words in terms of food. Sally approved of my vinegar slaw and happily kept on eating it 🙂
Check out what my pals over at Lynda’s Recipe Box had to say about this vinegar coleslaw::
I have taken an unplanned hiatus from blog this spring, but I’m back in time for Memorial Day with another recipe to share! We went through such a long winter and some other stuff that was going on in my life, but my love of food and sharing is back with this lovely weather. I found this amazingly simple and delicious recipe for coleslaw. It is also probably the healthiest recipe for coleslaw that I’ve made. I used about 1 pound of cabbage that I already had in the fridge, but often I buy the pre-shredded slaw mix in the grocers produce section. Toss the slaw mix with this vinegar and oil dressing and it’s done in about 5 minutes and tasted delish too! Can’t get much easier for a side dish and perfect for a topping for your sandwiches too! Here’s the recipe.
I’m a northerner so we don’t have rules like those mentioned. However, after eating this slaw on a pulled pork sandwich I am adopting this rule and taking it back to Pennsylvania with me.
Ingredients
1 pound bag of slaw mix from your grocer
1 carrot, shredded
1/2 cup diced onion, I used Vidalia
1/4 cup red wine vinegar
2 tablespoons sugar
2 tablespoons oil – I used canola
1 teaspoon sea salt
1/2 teaspoon celery seed
fresh ground pepper to taste
Instructions
In a large bowl mix the vinegar, sugar, oil salt pepper and celery seed. Stir in the shredded cabbage, onion and carrot and mix well. Refrigerate until ready to serve. Enjoy!
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Quick Tip: The proportions for larger quantities are equal parts vinegar and sugar.
Thank you to Lynda’s Recipe Box for this great recipe.
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