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Southern Coleslaw with Vinegar Dressing: A Refreshing Twist on a Classic Side

Coleslaw is a beloved staple in Southern cuisine, often accompanying barbecues, fried chicken, and a host of other comfort foods. While many versions are drenched in creamy mayonnaise dressings, this Southern coleslaw recipe opts for a tangy vinegar dressing that provides a refreshing, light alternative. It’s perfect for those warm summer days or as a vibrant side dish to complement hearty main courses.

Ingredients

For the Slaw:

• 1 small green cabbage, finely shredded
• 1 small red cabbage, finely shredded (for colour and flavour)
• 2 large carrots, grated
• 1 small red onion, finely sliced (optional)
• 1 bell pepper (red or yellow), finely diced (optional)

For the Vinegar Dressing:

• 120 ml apple cider vinegar
• 60 ml vegetable oil (or olive oil for a richer taste)
• 2 tablespoons granulated sugar (adjust to taste)
• 1 teaspoon Dijon mustard (optional for a slight kick)
• Salt and freshly ground black pepper, to taste
• ½ teaspoon celery seed (optional, but recommended for added flavour)

Instructions

1. Prepare the Vegetables: Begin by washing all the vegetables thoroughly. Finely shred the green and red cabbage, and grate the carrots. For extra flavour and texture, you can include the red onion and bell pepper, adding vibrant colours to your slaw. Place all the prepared vegetables in a large mixing bowl.

2. Make the Dressing: In a separate bowl or jar, combine the apple cider vinegar, vegetable oil, granulated sugar, Dijon mustard, salt, black pepper, and celery seed (if using). Whisk or shake vigorously until the dressing is well combined and the sugar has dissolved.

3. Combine: Pour the dressing over the shredded vegetables and mix well, ensuring everything is evenly coated. It’s best to use your hands to combine the ingredients gently; just be careful not to bruise the vegetables.

4. Rest: Allow the coleslaw to rest for at least 30 minutes at room temperature or up to a few hours in the refrigerator. This resting time lets the flavours meld together and softens the crunch of the vegetables slightly.

5. Serve: Just before serving, give the coleslaw a good stir. Taste and adjust the seasoning, adding more salt, pepper, or sugar if needed. Serve chilled or at room temperature as a side dish to your favourite Southern meal.

Tips for the Perfect Coleslaw

• Customise Your Veggies: Feel free to add other vegetables such as grated beetroot, chopped green onions or even fresh herbs like parsley for additional depth of flavour.

• Add Protein: For a heartier salad, consider adding cooked shredded chicken or chickpeas, turning this side dish into a more substantial meal.

• Balance Flavours: Adjust the sugar in the dressing based on your palate preference; the sweetness can be balanced with the acidity of the vinegar.

• Storage: If you have leftovers, store them in an airtight container in the fridge for up to three days. The flavour will continue to develop, but be aware that the vegetables will soften over time.

Conclusion

This Southern coleslaw with vinegar dressing is a delightful departure from the traditional creamy versions, embodying the perfect balance of tangy, sweet, and crunchy elements. It’s the ideal accompaniment for any BBQ or picnic and is sure to impress both family and friends. Next time you’re planning a meal, give this recipe a try – it might just become your new go-to slaw!