American
Southern Vinegar Coleslaw
Finely shredded cabbage and carrot soften just enough beneath a warm apple-cider dressing with mustard, celery seed, and pepper, creating a crisp, mayonnaise-free Southern barbecue slaw.
6 servings · 20 minutes prep · 5 minutes cook
Ingredients
Slaw
- 1 1/2 pounds green cabbage, about 1/2 medium head, cored and very finely shredded
- 5 ounces carrots, about 2 medium, peeled and coarsely grated
- 1/2 small yellow onion, about 2 1/2 ounces, very thinly sliced
Warm Vinegar Dressing
- 1/2 cup apple cider vinegar
- 1/4 cup granulated sugar
- 1/4 cup neutral oil
- 1 1/4 teaspoons Diamond Crystal kosher salt
- 1 teaspoon dry mustard
- 1 teaspoon celery seed
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon crushed red pepper flakes
Directions
Prepare the Slaw
- Combine the green cabbage, carrots, and yellow onion in a large nonreactive mixing bowl. Lift the shreds apart with tongs so no dense cabbage clumps remain.
Warm the Dressing
- Combine the apple cider vinegar, granulated sugar, neutral oil, kosher salt, dry mustard, celery seed, black pepper, and red pepper flakes in a small saucepan.
- Bring just to a simmer over medium heat, whisking until the sugar and salt dissolve, about 2 minutes. Remove from the heat immediately; do not reduce the dressing.
Dress and Rest
- Pour the hot dressing evenly over the cabbage mixture while lifting and turning with tongs. Continue tossing for 1 minute, until every shred is glossy and the cabbage has relaxed only slightly.
- Cool for 15 minutes, cover, and refrigerate for 2 hours. Toss once after the first hour. Before serving, toss again and drain off only any obvious pool at the bottom; do not squeeze the slaw dry.
