Coleslaw with Apple Cider Vinegar Dressing

Sunday August 2, 2009

Everyone eats coleslaw! There are all manner of cole slaws, since cabbage takes to so many flavor additions. Here is the most basic coleslaw you will ever find and the most addicting. The first time I was served it, a specialty of my friend the late Mary Ann McCready, I almost poo-pooed it for being too simple. But I dare you to stop eating after a few bites. The secret is good, organic apple cider vinegar, one of Mary Ann’s favorite ingredients, which tastes way better than just regular cider vinegar. While you can shred the cabbage in the food processor, Mary Ann always used her favorite chef knife and took the time to hand cut the cabbage very fine; she said it made the salad better.

  • Serves 8


  • 2 medium heads green cabbage, cored and thinly sliced
  • 1 medium-large red onion, sliced very thin and coarsely chopped
  • Few pinches of salt
  • Plenty of turns of freshly ground black pepper
  • 1 cup light olive oil or other neutral oil of choice
  • 1/4 cup cider vinegar


  1. Place the cabbage and onion in a deep serving bowl and toss with your hands.  Sprinkle with the salt and pepper. In a small bowl, whisk together the oil and vinegar; pour half of the dressing over the cabbage. Toss to evenly coat the cabbage, adding more dressing as needed. Cover and chill 6 to 8 hours.  Serve cold.

Your Comments

2 comments Comments Feed
  1. Jennifer 23/05/2011 at 2:12 am


    Do you mean 1/4 cup oil and 1 cup vinegar? We tried this recipe tonight with our dinner and we really liked the onions in the coleslaw but we had to add a lot more vinegar because it was too oily.

  2. Beth 02/06/2011 at 6:17 am

    Hi Jennifer

    Yes you can adjust the vinegar to the oil ratio to taste. You can also use less dressing as well. I usually use half and then have some leftover for regular salads. BH

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