This sweet and tangy coleslaw makes the perfect side to any barbecue supper! The only recipe you’ll ever need for this favorite summer dish.
Let me start out by saying, I know coleslaw is a personal decision. Some folks like the creamy kind made with mayo or sour cream or whatever it is that makes it creamy.
I can actually go for a nice bowl of creamy coleslaw every once in while, especially if it has those little caraway seeds in it. Yum.
However, most of the time I am in the non-creamy coleslaw camp. I like the kind that is a little bit vinegary-sharp, a little bit sweet, and with just the right balance of cabbage and carrots.
And the Southern husband…well, don’t even TRY to sneak any creamy coleslaw by him. He’s definitely a tangy coleslaw guy. It might be the boots…who knows.
Side note: this picture is not mine…it was shot by the Southern daughter. She had a photography assignment where she had to shoot people’s feet in some way that represented who they are. She wanted to shoot her dad in his boots, which I thought was very appropriate.
Then she got to me.
She also photographed my in my sneakers next to a laundry basket. Hmm.
Anyway, back to the coleslaw. I never seem to make coleslaw in the winter…I must have some subconscious rule in my head that coleslaw can only be made when it is above 70 degrees outside.
And every year when coleslaw season rolls around, I have managed to lose whatever recipe I found the year before for non-creamy coleslaw.
This year I figured if I just put it up on the blog, at least next year the search would be a little faster.
This recipe is adapted from one that I rand across from the always fabulous folks at Cooks Illustrated, and as always the recipe itself makes you scratch your head a little when you first read it (put the cabbage in the microwave? Really??) but as always, it comes out perfectly. Trust me.
So here it is…the only coleslaw recipe you will need all summer.
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Sweet and Tangy Coleslaw
Prep Time: 15 minutes- Cook Time: 1 minute
- Total Time: 16 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Microwave
Cuisine: Southern
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This sweet and tangy coleslaw makes the perfect side to any barbecue supper! The only recipe you’ll ever need for this favorite summer dish.
Ingredients
- 1/4 cup cider vinegar, plus extra for seasoning
- 2 tablespoons vegetable oil
- 1/4 teaspoon celery seed
- 1/4 teaspoon ground black pepper
- 1/2 large green cabbage (about 1 pound), cored and shredded fine (about 6 cups)
- 1/4 cup sugar, plus extra for seasoning
- Pinch of salt
- 1 large carrot, peeled and grated
- 2 tablespoons chopped fresh parsley
Instructions
- Combine 1/4 cup vinegar, oil, celery seed, and pepper in medium bowl. Place bowl in freezer until vinegar mixture is well chilled, about 30 minutes.
- While mixture chills, toss cabbage with ¼ cup sugar and 1 teaspoon salt in large microwave-safe bowl. Cover with large plate and microwave on high power for 30 seconds. Stir briefly, re-cover, and continue to microwave on high power until cabbage is partially wilted and has reduced in volume by one-third, 30 to 90 seconds longer depending on the power of your microwave.
- Place the cabbage in a salad spinner and spin cabbage until excess water is removed (if you don’t have a salad spinner then just squeeze it out thoroughly in a clean dish towel). Add cabbage, carrot and parsley to the chilled vinegar mixture, and toss to combine. Taste and add either a little more sugar or a little more vinegar, depending on how you like it. Season with salt to taste.
- Refrigerate until chilled, about 15 minutes. Toss again before serving.
Adapted lightly from Cooks Illustrated
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!
Hmmmm….*scratching my head*….Alright!!
I dont know how those folks at Cooks Illustrated come up with this stuff. But I'm a tangy gal all the way so I'm gonna have to give it a go!
What a beautiful recipe. I am not a big one for cream coleslaws, so this looks perfect to me. And I LOVE your daughter's photos. What a clever assignment!
Great boots! I didn't know there was two types of coleslaw. Good to know. My real question is, why does your dog have on two collars? Is one reflective?
Your daughter has talent! Her photos are wonderful.
I'm in the old fashioned creamy cole slaw lovers.
Thanks all! Yes, she is very talented (said her proud mama!). Vicki, the other collar is for the invisible fence – we need to keep her safe from adventuring out too far towards the road. Safety first! :)
I love the slaw recipe but the dog with the Clemson collar was a refreshing site now that I am up in the New England area! Go Tigers and thanks for the blog!
Hurray and Go Tigers! (The teenager is a sophomore and counting the days until she is back in the stands at Death Valley!) :)
Thanks for sharing this great recipe. It was easy and super delicious. Just the right amount of sweetness to acidity too. Not swimming in oil! Amazing texture! I one and a halved the recipe because I was afraid I wouldn’t have enough for 6 people. 1st time in the micro 1 minute, it was pretty warm so after stirring the cabbage I stuck with 30 seconds. I’d advise using caution when microwaving as you don’t want to cook the cabbage. (be careful if your micro is over 1000w) This was seriously some of the best slaw I’ve made and also the easiest. I’m going to try Cilantro in it next time along with the parsley.
★★★★★
Mona! Thank you for all this great feedback, and I love that you loved this coleslaw! It’s a family fave around here. And good input about the microwave, as you are totally right that they can be all over the place in terms of power. Hope you had a great weekend!! :)