Philadelphia, PA - A classic vinegar-based coleslaw recipe uses a sweet and tangy vinegar dressing to dress up shredded cabbage, carrots, and celery. The dressing is made with equal parts vinegar and sugar. Toss the vegetables in the dressing and allow them to sit for at least an hour before serving. The dressing will gradually make more juice as the salad cools. Once the slaw is cool, use a slotted spoon to serve and discard the extra dressing.
Vinegar-Based Coleslaw is Dairy-free
Vinegar-based slaw is a great alternative if you are trying to avoid dairy. This dairy-free recipe uses a simple mixture of olive oil, apple cider vinegar, and Dijon mustard and is a great alternative to mayo. And, unlike traditional Coleslaw, this one is full of tangy flavor and has a hint of creamy texture. It's also egg, gluten-free, and vegan.
It's A Flavorful Alternative To Mayonnaise-based Coleslaw
Vinegar-based Coleslaw is the perfect side dish for a summer barbecue or picnic because it doesn't have to contain mayonnaise. It also doesn't spoil on warm days and is the perfect accompaniment to grilled meats like hamburgers and pulled pork sandwiches. It can be made using a variety of vegetables and cabbage. Depending on your preparation, you can add pepitas (roasted pumpkin seeds) or toasted sliced almonds.
Vinegar-based Coleslaw Goes Great With Seafood
Finally, a vinegar-based coleslaw dressing complements any seafood recipe. The Coleslaw can be made from shredded red cabbage, carrots, and red onion. Add a dash of sugar, garlic salt, and 1/4 teaspoon of pepper. Blend until well combined. Stir in shredded cabbage and carrots. Combine the coleslaw mix with the dressing. Refrigerate the mixture for at least an hour. Serve with seafood or grilled meat.
