• mb

Cider Cole Slaw

This recipe is a bit of a twist on traditional coleslaw, with no mayo or sour cream. I like this type of coleslaw, especially when using it to top a pulled pork sandwich. Like a German Potato Salad dressing, it has the cider vinegar playing against the sugar for that tangy and tart flavor.


The use of cider vinegar helps to soften the cabbage more than a creamy based dressing, which, in my opinion, gives the cabbage more flavor. For that same reason, I prefer to thinly slice my cabbage, rather than grate. It seems to me that the grated cabbage tends to breakdown too quickly into a mushy mess. Nobody wants a mushy mess, thinly sliced retains a bit of crunch even after marinating in the cider dressing.


At times, I do prepare a creamy dressing for coleslaw. After all, variety is the spice of life. When I am craving a creamy version of this crunchy salad, my go-to is poppy seed dressing.


As always, add or change what you would like. It's just a recipe, not a rule book.


Cider Cole Slaw



1/2 cup Cider Vinegar

1 1/2 tsp Dry Mustard (I use Coleman’s)

1 tsp Celery Seed

1 tsp Kosher Salt

1/3 cup Sugar

2/3 cup Grapeseed Oil or another Neutral tasting oil,

6 cups Green Cabbage, finely sliced

1 cup Red Cabbage, finely sliced

3 medium Carrots, peeled and grated


Mix Cider Vinegar, mustard, celery seed, salt, and sugar until the sugar dissolves. While whisking vinegar mixtures, slowly drizzle in oil, whisking until everything is combined and slightly thickened. Set aside. Quarter the cabbage, then slice into thin strips. Peel and grate the carrots. Mix the green cabbage and carrots, keep the red cabbage in a separate bowl*. Add the dressing, tossing until coated, refrigerate in a sealed container, stirring occasionally. Best prepared the day before. When ready to serve, drain the red cabbage dressing, then mix the red cabbage into the green cabbage and carrots.


*I keep them separated because the red cabbage tends to lend a lot of pink to the salad, see picture below. You can mix both cabbages, carrots, and dressing together all at once if you like.






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