Quick Vinegar Slaw
This slaw relies on a sharp, acidic dressing to wilt the cabbage slightly while keeping it crunchy. The key is massaging the salt into the vegetables before adding the liquid, which draws out excess water and ensures the dressing coats every strand rather than pooling at the bottom of the bowl.
Cut the cabbage as thin as your knife allows.
The texture depends entirely on the width of your strips; aim for paper-thin ribbons so the vinegar can penetrate them quickly.
- chef's knife
- large mixing bowl
- tongs or salad servers
What goes in.
- 1/2 headgreen cabbage, shredded
- 1large carrot, julienned
- 1 tspkosher salt
- 1/3 cupapple cider vinegar
- 2 tbspneutral oil
- 1 tbspsugar
- 1/2 tspcelery seeds
- 1/4 tspblack pepper
Draw out the moisture
Tossing the cabbage with salt and letting it sit for 15 minutes before adding the dressing prevents the slaw from becoming watery as it sits.
The method.
Prep the vegetables
Place the shredded cabbage and julienned carrots in a bowl. Sprinkle with the salt and toss to combine. Let it rest for 15 minutes.
Drain the liquid
You will notice liquid collecting at the bottom of the bowl. Pour this out; it prevents the final dressing from diluting.
Whisk the dressing
In a separate small jar or bowl, whisk the apple cider vinegar, oil, sugar, celery seeds, and pepper until the sugar dissolves.
Toss and chill
Pour the dressing over the vegetables. Toss thoroughly with tongs until the cabbage is evenly coated. Let it sit for another 10 minutes before serving.
Other turns to take.
Spicy Heat
Add one thinly sliced jalapeño or a pinch of red pepper flakes to the dressing.
Herbed
Fold in a handful of fresh chopped parsley or cilantro just before serving.
When it doesn't go to plan.
Use a mandoline if you want perfectly uniform, paper-thin ribbons.
Taste the cabbage after the salt cure; if it is too salty, give it a quick rinse with cold water and pat dry.
The slaw holds up well in the refrigerator for two days, though it will lose some of its crunch over time.
The ones that keep coming up.
Why use celery seeds instead of celery salt?
Celery seeds provide a distinct, floral crunch without adding extra salt, which would make it difficult to control the seasoning.
Can I use a different vinegar?
White vinegar works if you want a sharper, more biting flavor, while rice vinegar offers a milder, slightly sweeter profile.
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