Grammy's Kitchen · Coleslaw · Vinegar Coleslaw
One of 61 coleslaw recipes we measured
from tastesbetterfromscratch.com
2 cooks on tastesbetterfromscratch.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 61.
| this recipe | typical | |
|---|---|---|
| fat | 2% | 16% |
| acid | 9% | 5% |
| sweetener | 5% | 3% |
| salt | 0% | 0% |
| aromatics | 46% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 540 g | 6 cups green cabbage* (, finely shredded ) |
| 360 g | 4 cups purple cabbage* (, finely shredded ) |
| 61 g | 1 large carrot* (, peeled and shredded (squeeze out excess moisture)) |
| 600 g | 4 green onions (, chopped) |
| 120 g | 1 red bell pepper (, thinly sliced) |
| 1/2 English cucumber (, chopped) | |
| 227 g | 8 oz snap peas (, cut into thirds (about 1 heaping cup)) |
| 120 g | 1/2 cup apple cider vinegar |
| 27 g | 2 Tablespoons olive oil |
| 64 g | 3 Tablespoons honey (, maple syrup, or white sugar) |
| 2 g | 1 teaspoon celery seed |
| 9 g | 2 teaspoons dijon mustard |
| salt and freshly ground black pepper (, to taste) |
Method: 2 steps, published by tastesbetterfromscratch.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Loved this recipe! It's quick and easy to make, tastes delicious, and lasts well in the refrigerator. I even brought a batch of it to Hawaii, as we had lots of cabbage at the time, and it was still great a few days later.” — a cook, 5.0★
“Reminded me of coleslaw from my younger years. Very fresh and tasty. Looking forward to having it with BBQ tonight. I'll try your other recipes next. Thanks.” — a cook, 5.0★