Vinegar Coleslaw

Ingredients

• 1 small red onion (thinly sliced)
• 1/4 cup cider vinegar (plus extra for seasoning)
• 2 tablespoons olive oil
• 1 teaspoon mustard (whole grain or yellow)
• 1/2 teaspoon celery salt
• 3 tablespoons granulated sugar (plus extra to taste)
• Salt and pepper to taste
• 1/2 lb green cabbage (cored and shredded fine (about 3 cups))
• 1/2 lb red cabbage (cored and shredded fine (about 3 cups))
• 2 large carrots (peeled and grated)
• fresh herbs (such as parsley or dill)

Instructions

1. 1

   Soak the sliced red onion in cold water for about 10 minutes to reduce its sharpness. Drain and set aside.

2. 2

   In a large mixing bowl, whisk together ¼ cup cider vinegar, olive oil, yellow mustard, celery salt, and 3 tablespoons granulated sugar until well combined. Season with salt and pepper to taste.

3. 3

   Add the drained red onion to the dressing mixture and stir to coat.

4. 4

   If needed, drain excess liquid from the cabbage by using a salad spinner or pressing it gently in a colander with a rubber spatula.

5. 5

   Add the shredded green cabbage, red cabbage, grated carrots, and chopped herbs to the bowl. Toss everything together until the vegetables are evenly coated with the dressing.

6. 6

   Taste the coleslaw and adjust the sweetness or acidity to your liking. Add up to 2 teaspoons of sugar or vinegar, one teaspoon at a time, mixing well after each addition.

7. 7

   Cover the coleslaw and refrigerate for at least 30 minutes to allow the flavors to meld together and for the coleslaw to chill.

8. 8

   Before serving, give the coleslaw a final toss to ensure the dressing is evenly distributed. Taste and adjust the seasoning if needed.

9. 9

   Serve the Vinegar Coleslaw chilled as a refreshing and tangy side dish alongside your favorite main courses.