The Best Vinegar Coleslaw

We love the zippiness that a vinegar-based dressing brings to this coleslaw, making it the perfect partner for rich, meaty dishes like pulled pork or ribs. Cabbage can take lots of seasoning and lots of vinegar, so don’t be bashful. But the real secret to this colorful coleslaw is the marinating time – a long trip to the fridge softens up the veggies and gives them time to absorb the flavors of the vinaigrette. A drizzle of olive oil at the end balances the acidity.
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  • Level: Easy
  • Total: 1 hr 20 min
  • Active: 20 min
  • Yield: 6 to 8 servings
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Ingredients

1 cup distilled white vinegar

1 tablespoon kosher salt

2 teaspoons sugar  

3/4 teaspoon celery salt 

1/2 teaspoon freshly ground black pepper

1 clove garlic, finely grated  

1/2 head green cabbage, cored and very thinly sliced   

1/2 head red cabbage, cored and very thinly sliced  

4 large carrots, peeled and shredded on the large holes of a box grater 

1/4 cup extra-virgin olive oil 

Directions

  1. Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.
  2. Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat.