What Goes In
- 1 (14-ounce) bag shredded green and red coleslaw mix
- 1/2 cup finely diced onion
- 1 large carrot, peeled and shredded
- 1 cup white vinegar
- 1/3 cup sugar
- 2 tbsp canola oil
- Sea salt and pepper
- Optional: Some fresh dill to finish
Prep the Vegetables
Shred the carrot on the large holes of a box grater. You want pieces the same size as the coleslaw mix so everything marinates evenly.
Toss the coleslaw mix, onion, and carrot in a large bowl. Use a big one – you’ll need room for tossing.
Make Hot Dressing
In a small saucepan, combine vinegar, sugar, oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
Heat over medium, stirring until sugar dissolves completely. No gritty texture allowed. Let it simmer ~3-4 minutes.
Combine
The second it simmers, pour the hot dressing over the vegetables. Toss fast – the heat wilts the cabbage immediately.
Chill
Refrigerate ~2 hours. The slaw wilts down and soaks up the dressing.
Taste and adjust seasoning before serving. Use a slotted spoon – extra liquid collects at the bottom.
This is basically pickled cabbage. The hot dressing is what makes it work – cold won’t wilt the cabbage right. Lasts a week in the fridge and gets better after a day.
Vinegar Coleslaw
Ingredients
- 1 14-ounce bag shredded green and red coleslaw mix
- 1/2 cup finely diced onion
- 1 large carrot peeled and shredded
- 1 cup white vinegar
- 1/3 cup sugar
- 2 tbsp canola oil
- Sea salt and pepper
Instructions
- Combine coleslaw mix, diced onion, and shredded carrot in large bowl.
- Heat vinegar, sugar, oil, 1 tsp salt, and 1/2 tsp pepper in saucepan over medium until sugar dissolves, about 3-4 minutes.
- Pour hot dressing over vegetables and toss immediately.
- Refrigerate 2 hours until cabbage wilts.
- Serve with slotted spoon, adjusting seasoning to taste.
