A vibrant, vinegar-based cabbage slaw with Southern roots and a modern twist—perfect for BBQ, tacos, grain bowls, or as a refreshing side.

Scale

4 cups shredded green cabbage (or red cabbage/Brussels sprouts)

1 cup julienned carrots (try purple carrots)

1/2 small red onion, thinly sliced (or use shallots/green onions)

3 tbsp apple cider vinegar (or lemon juice)

2 tbsp olive oil (or avocado/sunflower oil)

1 tsp honey or maple syrup (agave/stevia for vegan option)

Sea salt and black pepper to taste

Optional: poppy seeds, toasted sunflower seeds, chopped fresh cilantro, Dijon mustard

1. In a large mixing bowl, combine shredded cabbage, carrots, and red onion.

2. In a small bowl or mason jar, whisk together vinegar, olive oil, sweetener, salt, and pepper. Shake until emulsified.

3. Pour dressing over the cabbage mixture and toss thoroughly until coated.

4. Cover and refrigerate for at least 30 minutes before serving.

5. Taste and adjust salt or acid before serving.

6. Optional: Add seeds, herbs, or citrus zest before serving.

For a global twist, try Korean, Mediterranean, or Southwest flavor add-ins.

Chilling enhances the flavor and softens the crunch slightly.

Great as a sandwich topping, taco filling, or BBQ side.

Highly adaptable and meal-prep friendly.

Keywords: cabbage slaw, vinegar slaw, BBQ sides, healthy slaw, vegan slaw