The Crunch That Started It All

I learned this slaw from my friend Mabel. She brought it to a church picnic. I took one bite. The crunch! The tang! I had to have the recipe.

She wrote it on a napkin for me. I still have that napkin. It is stained with vinegar and oil. Good recipes tell stories. This one tells a story of friendship.

Why Simple is Best

This slaw has no mayo. That is its secret. It is just crisp veggies and a zippy dressing. This matters because it stays crunchy for days. It never gets soggy.

You can make it today for a BBQ tomorrow. The flavor gets better as it sits. Doesn’t that make life easier? What is your favorite make-ahead dish for summer?

The Magic in the Making

Let’s talk about the dressing. You just whisk it all together. The dry mustard and celery seed are the flavor heroes. They make it taste special.

Pour it over your sliced cabbage and onion. Toss it all together. The smell is sharp and bright. It promises something good. Fun fact: The vinegar softens the cabbage just a little. It makes it easier to eat!

A Lesson in Patience

Here is the hardest step. You must wait. Put the bowl in the fridge. Let it sit for hours, or all night. Toss it once or twice.

This waiting matters. It lets every piece soak up the flavor. Good things take time. I still laugh at how I used to sneak tastes before it was ready. Do you have a hard time waiting for food to be ready?

Your Table, Your Way

This slaw loves to travel. It is perfect beside pulled pork. It is great on a fish taco. I even eat it straight from the bowl with a fork.

You can change it, too. Try adding a grated carrot for color. Or use a purple cabbage. It is your kitchen. What would you serve this tangy slaw with at your house? Share your ideas with me.

Ingredients:

Ingredient	Amount	Notes
Green cabbage	1 medium (about 2 lbs)	Or 3 (10-ounce) bags of angel hair slaw
Sweet onion	1 large
White vinegar	1 1/2 cups
Vegetable or olive oil	3/4 cup
Salt	1 teaspoon	Plus more to taste before serving
Sugar	2 teaspoons
Dry mustard	1 teaspoon
Celery seed	1 teaspoon

My Favorite Tangy Vinegar Slaw

Hello, dear! It’s Grace. Let’s make my favorite slaw. It’s not creamy. It’s bright and tangy. It gets better overnight in the fridge. I love that.

My grandpa grew cabbages. They were huge! This recipe reminds me of his garden. The smell of vinegar and celery seed is so good. Doesn’t that smell amazing? It’s a simple, happy dish.

Here is how we make it. Follow these steps. You will do great.

Step 1: Cut your cabbage in half. Take out the tough white core. Then slice it very thin. Put all those ribbons in a big bowl. A sharp knife helps a lot here.

Step 2: Now, peel your sweet onion. Slice it thin, too. Add it to the cabbage. The onion adds a little sweetness. It’s a perfect friend for the tangy dressing.

Step 3: Let’s make the dressing. Grab a medium bowl. Whisk everything together. Vinegar, oil, salt, sugar, dry mustard, and celery seed. Whisk until it looks mixed.

Step 4: Pour that lovely dressing right over the cabbage. Use your clean hands to toss it. Get every piece coated. I still laugh at the sound it makes. It’s a happy, crunchy sound.

Step 5: This is the secret step. Cover the bowl. Put it in the fridge. Leave it for many hours. Overnight is best. Toss it once or twice. The cabbage softens just right.

Three Fun Twists to Try

This slaw is like a blank canvas. You can play with it! Here are three ideas I love. They are all so tasty.

Serving It Up With Style

This slaw goes with almost anything. It’s my go-to side. I serve it in my big blue bowl. It always looks so pretty.

What to drink? A cold glass of iced tea is wonderful. The sweetness balances the tang. For a grown-up treat, a crisp lager beer pairs nicely.

Keeping Your Slaw Crisp and Tangy

This slaw loves a cold fridge. It gets better overnight. Store it in a tight-lidded bowl. It will stay good for about five days. The vinegar keeps everything fresh and bright.

I do not recommend freezing this slaw. Freezing makes the cabbage soggy. It loses its wonderful crunch. You want that crisp texture in every bite.

I once made a huge batch for a family reunion. We ate it all week. It was just as good on day five. Batch cooking saves time for busy days.

Having a ready-to-go side dish matters. It makes weeknight dinners so much easier. You can focus on the main course. Have you ever tried storing it this way? Share below!

Slaw Troubles? Here Are Simple Fixes

Is your slaw too watery? Salt draws moisture from cabbage. Toss your sliced cabbage with a little salt first. Let it sit for 20 minutes. Then rinse and pat it very dry.

Is the flavor too sharp? The sugar balances the vinegar. If it’s too tangy, add a pinch more sugar. Stir it in well. Let the slaw sit for an hour to mellow.

I remember when my slaw was bland. I forgot the celery seed! That tiny spice adds a special flavor. Do not skip it. It makes a big difference.

Fixing small problems builds your cooking confidence. You learn how ingredients work together. Your food will taste exactly how you want. Which of these problems have you run into before?

Your Quick Slaw Questions Answered

Q: Is this recipe gluten-free? A: Yes, all the ingredients are naturally gluten-free. Always check your spice labels to be sure.

Q: Can I make it ahead? A: Absolutely! Making it a day ahead is best. The flavors get to know each other.

Q: What can I use instead of dry mustard? A: You can use a teaspoon of Dijon mustard. The flavor will be just as good.

Q: Can I double the recipe? A: You sure can. Just use a very, very large bowl for mixing.

Q: Any optional add-ins? A: Try adding shredded carrots for color. A fun fact: carrots add a touch of sweetness, too. Which tip will you try first?

From My Kitchen to Yours

I hope you love this tangy slaw. It is a family favorite at our picnics. I would love to see your version. Sharing food stories connects us all.

Did you add your own twist? Maybe you used purple cabbage. I would enjoy hearing about it. Have you tried this recipe? Tag us on Pinterest! You can find me at @GraceCooks.

Happy cooking!

—Grace Ellington.