Cold Slaw With Vinegar Dressing
A simple, tangy coleslaw perfect for barbecues and picnics. This recipe uses readily available ingredients and a quick vinegar-based dressing.
1/2
Head of Green Cabbage - shredded
1/4
Head of Purple Cabbage - shredded
1
Carrot - shredded
1/4 cup
White Vinegar
2 tbsp
Vegetable Oil
See all 9 ingredients ↓
A simple, tangy coleslaw perfect for barbecues and picnics. This recipe uses readily available ingredients and a quick vinegar-based dressing.
Instructions
- In a large bowl, combine all Vegetables.
- In a separate bowl, whisk together all Dressing ingredients until well combined.
- Pour the Dressing over the vegetables and toss to coat evenly.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Ingredients
6
- Vegetables
- 1/2 Head of Green Cabbage - shredded
- 1/4 Head of Purple Cabbage - shredded
- 1 Carrot - shredded
- Dressing
- 1/4 cup White Vinegar
- 2 tbsp Vegetable Oil
- 1 tbsp Sugar
- 1/2 tsp Celery Seed
- 1/4 tsp Black Pepper
- 1/4 tsp Salt
Equipment
- Large Bowl
- Small Bowl
- Whisk
- Grater or Food Processor
Instructions
- In a large bowl, combine all Vegetables.
- In a separate bowl, whisk together all Dressing ingredients until well combined.
- Pour the Dressing over the vegetables and toss to coat evenly.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Nutrition per serving
Calories
120
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