Vinegar Slaw (American Deli Counter)
Bright, crunchy American vinegar slaw made with shredded cabbage and carrots. Holds well for game day and cuts through wings, BBQ, and mac and cheese.
Equipment
- Suggested Equipment
- Large mixing bowl
- Box grater or food processor with shredding disc
- Chef’s knife and cutting board
- Measuring cups and spoons
- Tongs or large spoon for tossing
Ingredients
Ingredients
Vegetables
- 1 small green cabbage about 2 lb, shredded (about 8 cups)
- 1 large carrot grated (about 1 cup)
- ¼ small yellow onion very thinly sliced (optional)
Dressing
- ⅓ cup apple cider vinegar
- 2 tablespoon granulated sugar
- 1½ teaspoon kosher salt
- 3 tablespoon neutral oil canola, avocado, or grapeseed
- ½ teaspoon celery seed optional
Finisher
- 1 –2 tablespoon flat-leaf parsley finely chopped (optional)
Instructions
Instructions
Box Grater Method
- Remove tough outer leaves from 1 small green cabbage (about 2 lb) and cut into wedges you can hold safely.
- Grate cabbage on the large holes of a box grater into a large bowl (about 8 cups shredded).
- Grate 1 large carrot (about 1 cup) into the same bowl. Add ¼ small onion, very thinly sliced, if using.
- Add ⅓ cup apple cider vinegar, 2 tablespoon sugar, 1½ teaspoon kosher salt, 3 tablespoon neutral oil, and ½ teaspoon celery seed if using.
- Toss firmly until the cabbage begins to soften and release a little liquid.
- Rest 15–30 minutes, then toss again. Add 1–2 tablespoon chopped parsley if using.
Food Processor Method
- Remove outer leaves from 1 small green cabbage and cut into chunks that fit the feed tube.
- Shred cabbage using the shredding disc (about 8 cups). Transfer to a large bowl.
- Shred 1 large carrot (about 1 cup) using the same disc. Add ¼ small onion, thinly sliced, if using.
- Add ⅓ cup apple cider vinegar, 2 tablespoon sugar, 1½ teaspoon kosher salt, 3 tablespoon neutral oil, and ½ teaspoon celery seed if using.
- Toss thoroughly until evenly dressed.
- Rest 15–30 minutes, then toss again. Add 1–2 tablespoon chopped parsley if using.
Notes
Notes
Do not salt and squeeze the cabbage for this style. The slaw softens gradually in the dressing and keeps its crunch.
If the slaw looks too wet after resting, spoon off a small amount of liquid—do not drain completely.
Storage: Refrigerate in a covered container for up to 3 days. Stir before serving. Flavor improves after the first hour.
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