Salad: United States – Texas – Texas Vinegar Slaw

Serving Size: 6

Approximate Time

Prep 15 min

Cook 0 min

Additional 30 min

Total 45 min

Ingredients

- 1 medium head green cabbage, about 2 lb (900 g), cored and thinly sliced (about 8 cups loosely packed)
- 2 medium carrots, about 6 oz (170 g), peeled and julienned or coarsely grated
- 1 small red onion, about 4 oz (115 g), thinly sliced
- 3/4 cup (180 ml) apple cider vinegar
- 1/4 cup (60 ml) water
- 1/3 cup (67 g) granulated sugar
- 1 tbsp (15 ml) yellow mustard
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (2 g) celery seed
- 2 tsp (10 g) kosher salt
- 1/2 tsp (1.5 g) coarsely ground black pepper
- 1/4 tsp (0.5 g) crushed red pepper flakes (optional)
- 2 tbsp (8 g) chopped fresh parsley (optional, for garnish)

Instructions

1. In a large bowl, whisk together apple cider vinegar, water, granulated sugar, yellow mustard, vegetable oil, celery seed, kosher salt, coarsely ground black pepper, and crushed red pepper flakes (if using) until the sugar and salt are dissolved.
2. Prepare the vegetables: thinly slice the cabbage, peel and julienne or grate the carrots, and thinly slice the red onion. Add them to a very large mixing bowl.
3. Pour the dressing over the cabbage mixture and toss thoroughly with tongs or clean hands to coat evenly. Press mixture down lightly to help leaves absorb dressing.
4. Taste and adjust seasoning, adding up to 1 tsp (5 g) more kosher salt or a pinch more sugar if desired to balance acidity.
5. Let the slaw sit at room temperature for 20–30 minutes or refrigerate for 1–2 hours to let flavors meld; toss again just before serving.
6. Transfer to a serving bowl, sprinkle with chopped fresh parsley if using, and serve chilled or at cool room temperature alongside Texas hot links.