Old Fashioned Cole Slaw With a Vinegar Dressing
A sweet and tangy former-fashioned Vinegar Coleslaw is the perfect like shooting fish in a barrel side dish to serve with pulled pork, barbecue ribs, grilled craven and fried fish. The vinegar based coleslaw adds an acidic element that perfectly balances rich, meat-based entrees. Serve it at your adjacent cookout, potluck, or Sunday supper, because this popular Southern vinegar slaw is always a crowd favorite!
Old Fashioned Coleslaw with Vinegar
This one-time-fashioned coleslaw with vinegar is a classic Carolina-style slaw. Instead of a traditional creamy mayonnaise-based dressing, the vinegar-based coleslaw is sweet and tangy. A Southern vinegar slaw besides typically includes not just shredded cabbage, but also sliced vegetables like onion, bell pepper and carrot. Information technology's full of and so much season, it's easy to toss together, and it makes an ideal side dish for almost any of your favorite grilled, barbecued, smoked or roasted meats.
Ingredients
This is but a quick overview of the ingredients that you'll demand for a big bowl of vinegar based coleslaw. As always, specific measurements and complete instructions are included in the printable recipe box at the lesser of the post.
- Sugar: plenty of granulated sugar makes this dressing perfectly sweet!
- Vinegar: I use distilled white vinegar, but you lot can too substitute with rice vinegar or apple cider vinegar.
- Vegetable oil: this neutral oil will not alter the flavor of the dressing. If y'all adopt, yous can substitute with other neutral-tasting oils, such as canola oil or avocado oil.
- Kosher table salt, celery seed, dry ground mustard and black pepper: seasonings that give the dressing great flavor.
- Red bell pepper: for color, crunch and sweetness.
- Onion: I prefer the sweetness of thinly-sliced Vidalia onion, but whatsoever onion will work.
- Purse of coleslaw mix: a cracking shortcut that includes pre-shredded dark-green cabbage, royal cabbage and carrots. If you would rather shred your ain fresh cabbage and carrots, y'all'll need a full of about half dozen ¾ cups.
How to Make Vinegar Coleslaw
This simple oil and vinegar coleslaw starts with a delicious, vinegar-based dressing. It couldn't be easier to whisk together from scratch!
- Make Oil and Vinegar Dressing for Coleslaw: In a large basin, whisk together the sugar, vinegar, oil, kosher table salt, celery seed, dry ground mustard, and freshly-basis black pepper.
- Add together Coleslaw Mix and Vegetables: Stir the bell pepper, onion and coleslaw mix into the dressing, then give it a expert toss so that all of the veggies are completely coated.
- Chill: Encompass the basin and refrigerate the slaw for at least four hours, tossing occasionally. This will give the vegetables a chance to marinate in the dressing, soften, and go more than flavorful.
What to Serve with Southern Vinegar Slaw
This classic side dish pairs nicely with near any of your favorite meat-based or seafood entrees. Here are some ideas to serve with your easy vinegar coleslaw:
- Dr. Pepper Pulled Pork, Ho-hum Cooker Pulled Pork with Alabama White BBQ Sauce, or Mississippi Roasted Pork Shoulder
- Slow Cooker Beef BBQ Sandwiches
- Sloppy Joes or Grilled Hamburgers
- Crispy Fried Fish Sandwiches, Oven-Fried Fish or Southern Fried Catfish
- Crispy Fried Shrimp or Fried Oysters
- Crab Cakes
- Fish Tacos or Blackened Salmon
- Crock Pot Beef Barbacoa Tacos
- Grilled Chicken, Oven BBQ Chicken Chest, French Fried Onion Chicken or Oven-Fried Cornflake Chicken
- Sweet Tea Brined Craven
- Crispy Buttermilk Fried Craven, Chicken Tenders or Fried Craven Cutlets with State Gravy
Is coleslaw salubrious?
Many folks say that coleslaw is so bad for you; however, this no-mayo dressing lightens up the archetype dish. You can also adjust the amount of dressing that y'all use, or cut dorsum on the sugar in order to brand the bootleg version fifty-fifty healthier. While coleslaw is not typically considered healthy thank you to a high corporeality of calories and fatty, the shredded vegetables are an excellent source of vitamins and minerals that are key to a healthy diet.
How long does vinegar-based coleslaw last?
This is a peachy make-ahead side dish, because it just gets meliorate every bit information technology sits and the vegetables marinate in that delicious dressing. Prepare the the slaw at to the lowest degree 4 hours in advance to let plenty fourth dimension for the vegetables to soften. Some folks even adopt to leave the salad in the refrigerator overnight for softer veggies. When properly stored in an closed container in the fridge, the vinegar-based coleslaw will final for 3-5 days.
Recipe Variations
- The oil and the sugar cutting the vinegar taste in coleslaw, merely you tin adjust these ingredients to accommodate your personal preferences. For example, for a less-sweet dressing, subtract the amount of sugar. If you similar a more flavorful oil, utilize olive oil instead of the neutral-tasting vegetable oil.
- Instead of purchasing a package of coleslaw mix, yous can shred your own green cabbage, imperial cabbage and carrots. You lot'll need a full of about 6 ¾ cups of the these shredded veggies.
- I use distilled white vinegar for coleslaw, just you lot can substitute with apple cider vinegar or rice vinegar for a slightly different flavor.
Tips for the Best Vinegar Coleslaw Recipe
- Permit at to the lowest degree 4 hours for the slaw to marinate in the dressing. The vegetables volition soften and the flavors will come together. If yous similar the veggies really soft, you can set the coleslaw the day before you plan to serve it and let it sit in the refrigerator overnight.
- For even more great flavor, add together fresh herbs to the slaw. Good options include parsley, chives and dill.
- Serve the coleslaw with a slotted spoon so that whatsoever backlog dressing is left in the basin -- and not on the plate!
More Coleslaw Recipes to Attempt
- Easy Flossy Coleslaw Dressing
- Amish Sweet and Sour Coleslaw (an apple cider vinegar coleslaw)
- Fennel and Apple tree Slaw
- Ramen Noodle Coleslaw with Apple tree Cider Vinegar or Rice Wine Vinegar
Vinegar Coleslaw
A sweet and tangy one-time-fashioned Vinegar Coleslaw is the perfect side dish to serve with pulled pork, barbecue ribs, grilled chicken and fried fish. The archetype Southern vinegar slaw is an easy, crowd-pleasing, make-ahead recipe.
Servings 8 people
Calories 129 kcal
- ½ cup sugar
- ½ cup white vinegar
- ¼ loving cup vegetable oil
- ½ teaspoon kosher salt, plus more than to taste
- ½ teaspoon celery seed
- ¼ teaspoon dry ground mustard
- Freshly ground blackness pepper, to taste
- ½ loving cup thinly sliced cerise bong pepper
- ½ of a medium Vidalia onion, thinly sliced
- 1 (14 ounce) bag coleslaw mix (about 6 ¾ cups full)
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In a large bowl, whisk together sugar, vinegar, oil, kosher salt, celery seed, dry mustard and black pepper. Add bell pepper, onion and coleslaw mix. Toss to combine. Taste and flavour with additional salt and pepper, if necessary.
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Cover tightly and refrigerate for at least 4 hours, tossing occasionally.
- Allow at to the lowest degree 4 hours for the slaw to marinate in the dressing. The vegetables will soften and the flavors volition come together. If y'all like the veggies actually soft, you can prepare the coleslaw the day before y'all program to serve it and permit it sit in the fridge overnight.
- For even more peachy flavour, add fresh herbs to the slaw. Good options include parsley, chives and dill.
- Serve the coleslaw with a slotted spoon so that any excess dressing is left in the basin -- and non on the plate!
Serving: 1 /viii of the slaw | Calories: 129 kcal | Carbohydrates: 17 g | Protein: i g | Fat: 7 g | Saturated Fatty: half dozen g | Sodium: 156 mg | Potassium: 117 mg | Cobweb: 2 g | Carbohydrate: 15 g | Vitamin A: 340 IU | Vitamin C: 31 mg | Calcium: 26 mg | Iron: i mg
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