If you’re looking for a fresh, tangy, and incredibly easy side dish to brighten up any meal, this Apple Cider Vinegar Slaw Recipe is a total game changer. It’s crunchy, just the right amount of sweet and tart, and perfectly balanced by the warmth of celery seed and a hint of Dijon mustard. Whether you’re grilling up dinner, making sandwiches, or simply craving a crisp, vibrant salad, this recipe brings that delightful pop of flavor and texture you didn’t even know you needed. Plus, it comes together in about 10 minutes—hello, quick and delicious!
Ingredients You’ll Need
These ingredients are beautifully simple yet essential, each playing a key role in building flavor, crunch, and color. The combination is straightforward but every element shines through in the final slaw.
- Avocado oil: A smooth, mild oil that helps marry the flavors without overpowering the freshness of the cabbage.
- Apple cider vinegar: The star of the show, providing that signature tangy zing we all love in this slaw recipe.
- Honey: Just a touch of sweetness to balance the vinegar’s acidity and elevate the dressing.
- Dijon mustard: Adds a subtle depth and mild heat that makes the slaw irresistibly savory.
- Celery seed: Offers a whisper of earthiness and complexity, brightening every bite.
- Salt: Essential for bringing all those flavors together and enhancing the natural crispness of the cabbage.
- Black pepper: Gives a gentle kick that complements the creamy and tangy notes.
- Thinly sliced green cabbage: The crunchy, fresh base that’s both colorful and packed with vibrant texture.
How to Make Apple Cider Vinegar Slaw Recipe
Step 1: Whisk the Dressing
Start by grabbing a large bowl and combining the avocado oil, apple cider vinegar, honey, Dijon mustard, celery seed, salt, and black pepper. Whisk them thoroughly until the dressing is smooth, glossy, and perfectly emulsified—it should taste balanced with a hint of tang and sweetness.
Step 2: Toss in the Cabbage
Add the thinly sliced green cabbage to the bowl with your dressing. Use tongs or your hands to toss everything together gently but thoroughly. The goal is to get every cabbage strand coated in that zesty dressing so each forkful bursts with flavor and crunch.
Step 3: Chill to Marry Flavors
Cover the slaw and refrigerate for up to 24 hours. This resting time lets the cabbage soak in all those bright flavors, softening just enough while maintaining its perfect crunch. Trust me, a little patience here makes a big difference in taste.
Step 4: Serve and Enjoy
Once chilled, give the slaw a quick toss and taste for seasoning—add more salt or pepper if needed. Then dive in as a refreshing side or topping that brings a lovely crispness and zing to your meal.
How to Serve Apple Cider Vinegar Slaw Recipe
Garnishes
Sprinkle some freshly chopped parsley or cilantro on top for a subtle herbaceous note and a pop of green. Toasted sunflower seeds or pumpkin seeds add a delightful crunch contrast if you want to elevate the texture even further.
Side Dishes
This slaw pairs beautifully with barbecued meats, grilled chicken, or fish tacos. It also cuts through rich sandwiches and burgers like a charm. If you’re hosting a picnic or potluck, it’s the kind of side that disappears fast from the table.
Creative Ways to Present
For a fun twist, try serving the slaw inside crunchy lettuce cups for a low-carb appetizer or use it as a vibrant topping for baked sweet potatoes. Layering it on open-faced sandwiches with creamy goat cheese is another mouthwatering idea that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Apple Cider Vinegar Slaw Recipe tightly covered in an airtight container in the refrigerator. It will stay fresh for about 1 to 2 days while still holding onto its crispness and flavor.
Freezing
Since the slaw contains fresh cabbage and an oil-based dressing, freezing is not recommended. The texture of the cabbage will become mushy upon thawing, which takes away from that satisfying crunch we’re aiming for.
Reheating
This slaw is meant to be enjoyed cold or at room temperature, so reheating isn’t necessary. Just give it a quick stir and let it sit out for a few minutes if you prefer it less chilled.
FAQs
Can I use red cabbage instead of green cabbage?
Absolutely! Red cabbage will add a lovely color contrast and slightly different flavor but works just as well in the Apple Cider Vinegar Slaw Recipe.
Is there a way to make this slaw vegan?
Yes! Simply swap honey for maple syrup or agave nectar to keep that touch of sweetness without using animal products.
What if I don’t have celery seed on hand?
You can leave it out or substitute with a small pinch of celery salt, but keep an eye on the overall saltiness if you do.
How long can I refrigerate the slaw before it loses its crunch?
While up to 24 hours is ideal, the slaw generally stays crisp and tasty for about 2 days refrigerated if kept in an airtight container.
Can I prepare the dressing in advance?
Definitely! The dressing can be whisked together ahead of time and stored separately in the fridge for up to a week, making the Apple Cider Vinegar Slaw Recipe even quicker to assemble when you’re ready.
Final Thoughts
Every time I whip up this Apple Cider Vinegar Slaw Recipe, it feels like bringing a little celebration to the table. It’s simple, zingy, and effortlessly fresh—perfect for any occasion where you want a crowd-pleasing side that doesn’t require hours in the kitchen. Give it a try and watch how quickly it becomes your go-to slaw for everything from burgers to backyard BBQs!
Print
Apple Cider Vinegar Slaw Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Description
A refreshing and tangy Apple Cider Vinegar Slaw that combines crisp green cabbage with a zesty dressing made from apple cider vinegar, avocado oil, honey, and Dijon mustard. Perfect as a light side dish or a crunchy topping for sandwiches and burgers.
Ingredients
Dressing
- ¼ cup avocado oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- ½ teaspoon celery seed
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon black pepper
Slaw
- 5 cups thinly sliced green cabbage (about ½ large head)
Instructions
- Combine Ingredients: In a large bowl, whisk together avocado oil, apple cider vinegar, honey, Dijon mustard, celery seed, salt, and black pepper until the dressing is smooth and well blended.
- Add Cabbage and Toss: Add the thinly sliced green cabbage to the bowl with the dressing and toss thoroughly until all the cabbage is evenly coated with the dressing.
- Refrigerate: Cover the slaw and refrigerate for up to 24 hours to allow the flavors to meld and the cabbage to soften slightly, enhancing the overall taste and texture.
- Serve: Give the slaw a good toss before serving. Adjust seasoning with additional salt if desired and enjoy as a crisp, tangy side dish.
Notes
- For extra crunch, add shredded carrots or thinly sliced bell peppers.
- Can be made a day ahead to enhance flavor depth.
- Store in an airtight container in the refrigerator for up to 24 hours for best freshness.
- Adjust honey to taste if you prefer a sweeter slaw.
