Crunchy cabbage coleslaw in a sweet and tangy vinegar dressing.
I love marinated salads, they are always a cool, crisp, and refreshing addition to just about any summer potluck, picnic, or weeknight dinner.
I was first introduced to Seven Day Slaw years ago, and the marinated coleslaw with a wonderfully tangy dressing quickly became a family favorite side dish. Like Sauerkraut Salad and Clarmont Salad, Seven Day Slaw is made with a vinegar based dressing that is a fun break from traditional coleslaw.
Why is it called Seven-Day Slaw?
This mayo free version of coleslaw is known by a few names. You can find similar recipes in vintage cookbooks called 9-day slaw, and forever slaw. Coleslaw made with a vinegar based (no mayo) dressing stays fresh and crisp for several days in the fridge, in fact it is recommended to let seven day slaw marinate overnight in the fridge because it is best eaten the day after you make it.
Because there is no mayo, seven-day slaw is a quick and delicious side dish perfect for warm weather entertaining, you will not have to worry about it spoiling if it is left out too long, like you would if you made a coleslaw with a mayo based dressing.
How to Prepare the cabbage for coleslaw
- Remove any bruised outer leaves.
- Cut the cabbage into quarters, and then cut out the core.
- Slice the cabbage quarters into thin shreds. You can hand shred with a knife, use a mandoline, or a box grater or use your food processor shredding attachment, I used my box grater.
Recipe shortcut: use bagged coleslaw mix
As an alternative to shredding or grating your own cabbage, you can buy a bag or 2 of pre-shredded cabbage or coleslaw mix.
Simply, replace the cabbage and carrot called for in this recipe with your favorite store-bought bag, but don’t forget to add in the onion!
How to make the Sweet and Tangy Vinegar Coleslaw Dressing
This quick and easy coleslaw dressing is made on the stove, with basic pantry ingredients:
Apple cider vinegar is the base ingredient in this dressing, and adds a nice tanginess. You can substitute other kinds of vinegar like red wine vinegar or champagne vinegar.
Sugar balances out the acidity of the apple cider vinegar and rounds out the dressing.
Olive Oil gives the vinaigrette a smooth texture, and further cuts the acidity of the apple cider vinegar.
Ground mustard adds extra flavor and a bit of spice.
Celery seeds taste like mild celery and really do kick the dressing up a notch. Even if you don’t like the flavor of celery, celery seed is very mild and has a nice cruch, don’t skip it!
Salt and pepper are a must and bring the flavors in the dressing together.
To make the vinegar coleslaw dressing you combine vinegar, sugar, and oil, celery seed, ground mustard, and salt & pepper in a small saucepan over medium heat, and bring to a simmer. Once the sugar is dissolved, pour the mixture over your grated cabbage, onion and carrots.
- 6 cups cabbage, grated
- 1 medium yellow or red onion, very thinly sliced
- 1 medium carrot, grated
- 1/4 cup apple cider vinegar
- 2 tablespoons light olive oil
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground mustard
- 1/2 teaspoon celery
- salt and pepper to taste
In a large bowl, toss together the cabbage, onion, and carrot.
In a small saucepan, combine the vinegar, celery seed, sugar, ground mustard, and oil. Bring to a boil, and cook for 3 minutes.
Pour the vinegar mixture over the cabbage mixture and stir well to combine. Cover and refrigerate overnight for best flavor before serving.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 77Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 50mgCarbohydrates: 11gFiber: 3gSugar: 7gProtein: 2g
Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates. Please see my Nutrition Disclaimer for more information.