Coleslaw is basically just shredded cabbage in dressing. There are two distinct types of coleslaw, vinegar and creamy. This is a very quick and simple recipe for a homemade vinegar based coleslaw.
The two primary ingredients in this coleslaw are cabbage and vinegar.
You will also need canola oil, a couple of carrots, some sugar, and salt and pepper.
White balsamic vinegar is recommended, but you can use red wine vinegar or plain old cleaning supply vinegar, based on your preference.
How to Make Vinegar Based Coleslaw
Start out by shredding up a whole bunch of regular green cabbage. You will want somewhere around sixteen ounces for this recipe. Shred two or three small carrots into the cabbage, as well.
In a separate container, you will need to mix a quarter cup of vinegar with a tablespoon of sugar. Mix it together and add two tablespoons of canola oil. Mix it some more.
Add the cabbage and carrot mixture to the seasoning mixture and toss it all together. Add salt and pepper to taste. You should probably use a lot with this recipe.
It is probably best to refrigerate it for a few hours before serving, but it isn’t necessary.
Coleslaw Cooking Tips
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