Tangy Vinegar Deli Slaw with Celery Seed
A crisp, refreshing, mayo-free coleslaw featuring a tangy-sweet vinegar dressing and an aromatic punch of celery seed. The hot dressing technique slightly wilts the cabbage, allowing it to deeply absorb the flavors. Perfect for barbecues, picnics, or topping pulled pork sandwiches.
Equipment
- Large mixing bowl
- Small saucepan
- Whisk
- Chef's knife
- Cutting board
Ingredients
Slaw Base
- 8 cups Green cabbage — finely shredded or chopped (about 1 medium head)
- 2 cups Red cabbage — finely shredded
- 2 cups Carrots — peeled and grated
- 0.5 cups Green bell pepper (optional) — finely sliced or julienned
- 0.5 cups Red onion — very thinly sliced
Tangy Vinegar Dressing
- 0.5 cups Apple cider vinegar
- 0.25 cups White vinegar
- 0.33 cups Granulated sugar — adjust to taste if you prefer a less sweet slaw
- 0.25 cups Neutral oil — canola, vegetable, or grapeseed oil
- 1 teaspoons Celery seed
- 1 teaspoons Dry mustard powder
- 1 teaspoons Kosher salt
- 0.5 teaspoons Black pepper — freshly cracked
Slaw Base
| 8 cups | Green cabbage | finely shredded or chopped (about 1 medium head) |
| 2 cups | Red cabbage | finely shredded |
| 2 cups | Carrots | peeled and grated |
| 0.5 cups | Green bell pepper (opt.) | finely sliced or julienned |
| 0.5 cups | Red onion | very thinly sliced |
Tangy Vinegar Dressing
| 0.5 cups | Apple cider vinegar | |
| 0.25 cups | White vinegar | |
| 0.33 cups | Granulated sugar | adjust to taste if you prefer a less sweet slaw |
| 0.25 cups | Neutral oil | canola, vegetable, or grapeseed oil |
| 1 teaspoons | Celery seed | |
| 1 teaspoons | Dry mustard powder | |
| 1 teaspoons | Kosher salt | |
| 0.5 teaspoons | Black pepper | freshly cracked |
Instructions
-
In a very large mixing bowl, combine the shredded green cabbage, red cabbage, grated carrots, green bell pepper, and red onion. Toss well to distribute the vegetables evenly.
~5 minTo save time, you can substitute two 14-ounce bags of pre-shredded coleslaw mix for the cabbages and carrots. -
In a small saucepan, combine the apple cider vinegar, white vinegar, sugar, neutral oil, celery seed, dry mustard, salt, and black pepper.
~2 min -
Place the saucepan over medium-high heat and bring the mixture to a boil, whisking occasionally until the sugar and salt are completely dissolved. Boil for 1 minute, then remove from heat.
~3 minBoiling the dressing melds the flavors and helps to slightly wilt the cabbage when poured over it. -
Carefully pour the hot dressing over the cabbage mixture. Toss immediately and thoroughly with tongs to ensure all the vegetables are coated.
~5 min -
Allow the slaw to cool to room temperature, then cover tightly with plastic wrap or transfer to an airtight container. Refrigerate for at least 1 hour before serving to let the flavors develop.
~60 minFor the best flavor, make this slaw a day in advance.
Tips & Storage
- Do not substitute celery salt for celery seed, or the slaw will be far too salty.
- If you prefer a milder onion flavor, soak the sliced red onions in ice water for 10 minutes, then drain and pat dry before adding them to the slaw.
- Tossing the cabbage with the dressing while it is hot is the secret to perfect deli-style texture. It softens the cabbage just enough while retaining a pleasant crunch.
- Storage: Store in an airtight container in the refrigerator for up to 5 days. The flavor will continue to develop and the cabbage will soften slightly over time.