Living On Food

Basic Vinegary Cole Slaw


This makes a mild sweet-tart slaw. It's fresh-tasting, light, and refreshing.


For the dressing:

For the cole slaw:


Mix the dressing ingredients.

Coat the cabbage with the salt and sugar mix. Let stand for 5-15 minutes, then rinse in cold water and spin in a salad spinner. This is basically a variant of quick-pickling where you don't let the pickling process get very far. It leaves the cabbage a little more tender. It also means the cabbage will soak up the dressing more easily for a more flavorful slaw.

Dress the salad to lightly coat everything and let flavors meld in the fridge.


One quarter of a large cabbage gives me about 4 cups shredded cabbage. With this I use about 1 carrot, 1 celery stalk, 2 scallions, and 1 tablespoon of apple cider vinegar (with other dressing ingredients in proportion to that.) Use 1 tablespoon of sugar and 1/2 tablespoon of salt to quick-pickle the cabbage.

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