The Best Vinegar-Drenched Coleslaw
Votes: 1
Time: 1 hour 20 min.
Complexity: easily
Servings: 6-8
Complexity: easily
Servings: 6-8
Nutritional value per serving:
Calories 116, total fat 7 G., saturated fats 1 G., proteins 2 G., carbohydrates 12 G., fiber 4 G., cholesterol 0 mg, sodium 432 mg, sugar 7 G.
Calories 116, total fat 7 G., saturated fats 1 G., proteins 2 G., carbohydrates 12 G., fiber 4 G., cholesterol 0 mg, sodium 432 mg, sugar 7 G.
A vinegar-dressed coleslaw adds a refreshing, tart flavor and is the perfect complement to rich meat dishes like pulled pork or roast ribs. Cabbage can absorb a lot of salt and vinegar, so don't let the amount intimidate you. But this colorful salad of red and white cabbage only truly develops its vibrant flavor after a few hours of marinating in the refrigerator. Before serving, drizzle the coleslaw with olive oil. It will balance the acidity, resulting in a perfect flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup distilled white vinegar
- 1 tbsp coarse salt + more as needed
- 2 teaspoons of sugar
- 3/4 tsp celery salt
- 0.5 tsp freshly ground black pepper + more as needed
- 1 clove garlic, finely grated
- Half a head of white cabbage, very finely shredded (remove the core)
- Half a head of red cabbage, very finely shredded (remove core)
- 4 large carrots, peeled and coarsely grated
- 1/4 cup extra-virgin olive oil
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Recipes with similar ingredients: sugar, celery salt, garlic, white cabbage, red cabbage, carrot
Cooking the dish according to the recipe:
- In a large bowl, combine vinegar, salt, sugar, celery salt, pepper, and garlic. Set aside 1/4 cup of the dressing for serving. Toss the cabbage and carrots with the remaining dressing until completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3 hours.
- Drain the coleslaw in a colander. Transfer the salad to a serving bowl. Drizzle with the remaining dressing and olive oil. Season with salt and pepper if desired. Toss.
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