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Traditional Coleslaw with Boiled Vinegar Dressing

A refreshing and crunchy coleslaw tossed in a tangy boiled vinegar dressing, perfect for barbecues and family gatherings.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 cups shredded cabbage Fresh cabbage for the best crunch; pre-shredded works too.
  • 1 cup shredded carrots
Dressing
  • 1/2 cup apple cider vinegar
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Dressing Base
  • 1 cup mayonnaise Substitute with yogurt for a lighter dressing.

Method
 

Preparation
  1. In a large bowl, combine the shredded cabbage and carrots, ensuring they are well-mixed.
  2. In a small saucepan, combine the apple cider vinegar, sugar, salt, and black pepper. Over medium heat, bring the mixture to a boil, stirring until the sugar is fully dissolved. Remove from heat and let it cool slightly.
  3. Pour the cooled dressing over the cabbage and carrot mixture. Gently fold in the mayonnaise until all ingredients are well combined.
  4. Cover the coleslaw and refrigerate for at least 30 minutes before serving. This allows the flavors to meld beautifully.
  5. Stir again just before serving to ensure a delightful mix of flavors and textures!

Notes

For best results, prepare a few hours in advance to allow flavors to develop. Store leftovers in an airtight container in the refrigerator for 3-5 days. Freezing is not recommended for the coleslaw but can freeze the dressing separately.