Vinegar Coleslaw

• servings: 12 servings
• active time: 10 minutes
• total time: 15 minutes

Ingredients

1 cup apple cider vinegar

1 cup sugar

3 tablespoons extra-virgin olive oil

1 teaspoon finely minced garlic (about 1 medium clove)

1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

1 teaspoon freshly ground black pepper

1 teaspoon celery seeds

1 large head green cabbage (about 3 1/2 pounds), finely shredded on a mandoline or by hand

1 large carrot, peeled and grated on the large holes of a box grater

1 medium yellow onion, finely sliced on a mandoline or by hand

2/3 cup sugar

1/3 cup kosher salt

Directions

For the Dressing: In a small bowl, whisk together vinegar, sugar, oil, garlic, salt, black pepper, and celery seeds until sugar is dissolved.

For the Slaw: Combine cabbage, carrots, and onion in a large bowl. Sprinkle with sugar and salt and toss to combine. Let stand 5 minutes, then transfer to a large colander and rinse thoroughly under cold running water.

Transfer vegetables to a salad spinner and spin dry. Alternatively, transfer to a large rimmed baking sheet lined with a triple layer of paper towels or a clean kitchen towel and blot mixture dry with more towels. Return to large bowl.

Pour dressing over vegetables and toss to coat. Adjust seasoning to taste with salt and sugar.