Tennessee Vinegar Barbecue Slaw
A crisp, tangy vinegar-based coleslaw made to top barbecue sandwiches without weighing them down.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 60 kcal
Equipment
- •Sharp knife or mandoline
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 60 kcal
- fat
- 3
- carbs
- 8
- protein
- 1
- calories
- 60
Instructions
- 1
Shred the cabbage into very thin strips. Place it into a large bowl.
- 2
Whisk the vinegar, oil, sugar, celery seed, salt, and pepper together.
- 3
Pour the dressing over the cabbage. Toss everything well to coat.
- 4
Chill in the refrigerator for at least 30 minutes so the flavors blend.
- 5
Toss the slaw again right before serving.
Chef's tips
Shred the cabbage into very thin strips so it absorbs the vinegar dressing easily. Rest the slaw for at least 30 minutes to blend the flavors.
Storage
Refrigerate up to 3 days.
Reheating
Served cold; no reheating needed.
Common mistakes to avoid
- •Dressing the slaw too far ahead, which makes it watery and limp
- •Slicing the cabbage too thick, which prevents it from softening properly
Serving suggestions
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