Truth be told, vinegar slaw is new to me (relatively speaking, that is, in relation to the cole slaw I’ve been eating my entire life).
I grew up on my grandma’s classic Southern slaw.
It’s my favorite.
But when you want to side step the mayo for something light, clean and crisp, this vinegar slaw is your jam.
It’s perfect on sandwiches – try my turkey provolone – or as an addition to basically any plate you want to serve up.
Give it a shot and let me know what you think in the comments, below.
Time Saving Tip
If you want to save some time, you can buy a bag of shredded cabbage like this (this isn’t a link to buy. just an example for reference).
- 1/2 head red or green cabbage
- 1/4 cup lemon juice
- 1/2 cup flat leaf parsley, chopped
- 3 tbsp vinegar red wine, rice or apple cider variety
- 6 tbsp extra virgin olive oil
- Cut the head of cabbage into quarters by slicing through the core. Cut out the core from each quarter by cutting through it at an angle.
- Thinly slice, set in a colander and season with a big pinch of salt (this will help draw out the water). Toss and let sit for 20 minutes.
- Drain off any remaining water in the cabbage and transfer it to a large bowl. Add the parsley.
- Dress with the lemon juice, vinegar and olive oil. Toss to thoroughly combine all ingredients.
- Taste and add salt or lemon if/as needed. Serve.
- Keeps in fridge for up to 2 days.