Tangy vinegar slaw
A bright, crunchy slaw with no mayonnaise, so it holds up for hours outside and gets even better overnight.
- 55 min total
- 25 min hands-on
- Anyone can make this
- Serves 8
- About $0.46 a serving
- 120 calories
- Good the next day
- Vegan
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. Whatever’s left keeps for tomorrow.
Ingredients
For 8 servings.
- 1 tsp Dijon mustard
- 1 head green cabbage, small, about 2 lb
- 2 carrots
- 4 green onions
From your pantry
- ⅓ cup apple cider vinegar
- ¼ cup vegetable oil
- 3 tbsp sugar
- 1 tsp salt
- ½ tsp black pepper
Each serving has about 120 calories, 2 g protein, 13 g carbs and 7 g fat, and costs about $0.46 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No green cabbage? Red cabbage or coleslaw mix works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
the vinegar, oil, sugar, mustard, salt and pepper in a large bowl until the sugar dissolves.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Quarter the cabbage, cut out the hard , and each quarter into shreds.
Core. Coring means cutting out the hard center of things like apples, peppers or cabbage. That center is tough and woody, so it’s the part you throw away.
How you’ll know: What’s left is all tender flesh, with no hard, pale center.
Thinly slice. Thinly slicing means cutting slices about an eighth of an inch thick, roughly two coins stacked. Thin slices cook in seconds and soften fast, which quick dishes need.
How you’ll know: A slice bends a little when you hold it by one edge, and slow, steady cuts beat fast ones.
Dolly’s tip: Lay each quarter flat side down so it can’t roll, and go slow.the carrots and them on the large holes of a box grater.
Peel. Peeling means removing the skin with a vegetable peeler or a small knife. It takes off tough or bitter skins, though potato and carrot skins are fine to leave on unless the recipe insists.
How you’ll know: The color underneath is even all over, with no patches of skin left behind.
Grate. Grating means rubbing food across the holes of a grater to make fine shreds or flakes. It spreads cheese, garlic or ginger evenly through a dish so it melts right in.
How you’ll know: Even shreds fall off the back of the grater, and you stop while the piece is still big enough to hold.
the green onions.
Thinly slice. Thinly slicing means cutting slices about an eighth of an inch thick, roughly two coins stacked. Thin slices cook in seconds and soften fast, which quick dishes need.
How you’ll know: A slice bends a little when you hold it by one edge, and slow, steady cuts beat fast ones.
Add the cabbage, carrots and green onions to the dressing and well with tongs or your hands.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Cover and chill at least 30 minutes, once, then serve.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Timer: 30 min
Dolly’s tip: With no mayonnaise, it stays crunchy in the fridge for 2 days, so it’s the slaw to make early.
Plan this in Dollop, and get the grocery list
When you host a dinner, Dollop builds the menu around your guests’ allergies, works out a cooking timeline back from when everyone sits down, and puts it all on one grocery list.
