Tangy Coleslaw With Vinegar Dressing

Tangy Coleslaw With Hot Vinegar Dressing
Diana Rattray
Ratings (81)
  • Total: 17 mins
  • Prep: 15 mins
  • Cook: 2 mins
  • Yield: 6 to 8 Servings
Nutritional Guidelines (per serving)
304 Calories
19g Fat
34g Carbs
2g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This tangy coleslaw is made with a simple sweet and hot vinegar dressing and is an excellent coleslaw to use as a topping for pulled pork or pulled chicken sandwiches. It's a delicious topping for burgers, or serve it along with a ham or pork dinner, fried shrimp, oysters, or fish and chips. It would be fantastic on fish tacos!

The hot dressing wilts the cabbage somewhat and acts as a marinade. You get all of the flavors with less fat and sugar clinging to the cabbage than a typical mayonnaise dressing.

Ingredients

  • 1 cabbage (finely shredded or about 1 1/2 to 2 pounds of packaged shredded coleslaw mix)
  • 1 onion (medium red, quartered and thinly sliced)
  • For the Dressing
  • 1 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon mustard (dry)
  • 1 teaspoon celery seeds
  • 1 cup vinegar
  • 2/3 cup vegetable oil

Steps to Make It

Combine shredded cabbage with sliced onion.

Combine dressing ingredients in a saucepan and bring to boil. Pour over cabbage and toss.

Cool the coleslaw and then refrigerate until serving time. 

Tips and Variations

Add 1 medium shredded or julienne-cut carrot to the coleslaw.

Add about 1/4 cup of thinly sliced radish.

Add about 1 cup of shredded red cabbage to the coleslaw.