Shredded cabbage and thinly sliced sweet onions combine with a tangy dressing in this easy vinegar salad.
Adding a quick and easy coleslaw is a great way to add some freshness to almost any meal. From my Coleslaw with Dill Pickle to Pineapple Salad to Coleslaw with Pepper Sauce to Ramen Coleslaw and this Vinegar Salad, I have some great ways to do it too.
This old-school vinegar coleslaw is one of my favorites because the flavors are simple and it’s pretty easy to put together too.
And while the recipe calls for a head of cabbage, you could make it even easier by grabbing 3 bags of Pre-Shredded Angel Hair Slaw from the store to give yourself a head start. I suppose you could use the tri color coleslaw mix too! Just keep in mind that the red cabbage will bleed in this mixture, causing your coleslaw to develop a pink hue.
This marinated coleslaw is feeding a crowd, too! So it’s perfect for large gatherings and big family dinners. Depending on the exact serving size, I think you could easily feed 10 to 12 with this recipe.
If you need less, halving it also works perfectly.
This is one of those recipes that benefits from some time in the fridge to allow all those flavors to blend. I suggest letting it marinate for at least 4 hours, but preferably overnight. It’s really better the next day.
You should also toss it a few times to completely coat the cabbage in the dressing again. I often put it in a large airtight container and just run across the kitchen, take it out of the fridge, shake it to throw it all together, and pop it right back in the fridge. If you’re concerned about the bowl leaking, consider placing a few layers of tight-fitting plastic wrap over the bowl before putting the lid on.
As with all salads and coleslaws like this that require refrigeration time, I highly recommend tasting and reseasoning before serving. The dressing wicks moisture out of the cabbage and onions and might dilute the flavors, so you might want to add a little more salt and pepper.