sweet and tangy coleslaw

Sweet and Tangy Coleslaw

  • Author: Kate Morgan Jackson
  • Prep Time: 15 minutes
  • Cook Time: 1 minute
  • Total Time: 16 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Microwave
  • Cuisine: Southern


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.


  • 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


  1. 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.
  2. While mixture chills, toss cabbage with ΒΌ 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.
  3. 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.
  4. Refrigerate until chilled, about 15 minutes. Toss again before serving.