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Tangy Crisp Vinegar Coleslaw with Celery Seed

tangy crisp vinegar coleslaw with celery seed - featured image

A refreshing, no-mayo coleslaw with a bright vinegar dressing and subtle crunch from celery seed, perfect for summer gatherings and picnics.

Ingredients

Scale
  • 6 cups finely shredded green cabbage
  • 2 medium carrots, peeled and julienned or shredded
  • 1/2 red onion, thinly sliced
  • 1 teaspoon celery seed
  • 1/3 cup apple cider vinegar
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon Dijon mustard (optional)

Instructions

  1. Prepare the vegetables: finely shred about 6 cups of green cabbage, julienne or shred 2 medium carrots, and thinly slice half a red onion.
  2. Make the dressing: whisk together 1/3 cup apple cider vinegar, 2 tablespoons granulated sugar, 1 teaspoon salt, 1/2 teaspoon black pepper, 3 tablespoons olive oil, 1 teaspoon Dijon mustard (optional), and 1 teaspoon celery seed until sugar dissolves and dressing emulsifies.
  3. Toss the salad: pour the dressing over the shredded vegetables in a large mixing bowl and toss until evenly coated.
  4. Rest and chill: cover and refrigerate for at least 30 minutes to 1 hour to allow flavors to meld and cabbage to soften slightly.
  5. Final toss and serve: toss again before serving, adjust seasoning if needed, and serve chilled or at room temperature.

Notes

Do not over-mix to avoid bruising the cabbage and making the coleslaw watery. Resting the coleslaw for at least 30 minutes or overnight improves flavor and texture. For a creamier texture, add 1-2 tablespoons mayonnaise if desired. Substitute celery seed with celery salt but reduce added salt accordingly.

Nutrition

Keywords: coleslaw, vinegar coleslaw, celery seed, summer salad, picnic side dish, easy coleslaw, tangy coleslaw, no mayo coleslaw