Farm Fresh Coleslaw, A Family Favorite

I adore marinated salads; they are a cool, crisp, and revitalizing addition to weeknight dinners, summer potlucks, and picnics alike.

Years ago, I first tried Seven Day Slaw, and the marinated coleslaw with its deliciously tangy dressing quickly became a favorite side dish in the family. Similar to Clarmont Salad and Sauerkraut Salad, Seven Day Slaw is a delightful twist on classic coleslaw, made with a vinegar-based dressing.

Why is it known as Slaw for Seven Days?

There are several names for this mayo-free cole slaw. Similar recipes, like 9-day slaw and forever slaw, can be found in old cookbooks. It is best to eat cole slaw the day after it is made, so it is advised to let it marinate overnight in the refrigerator. Coleslaw made with a vinegar-based (no mayo) dressing keeps fresh and crisp for several days.

Seven-day slaw is a simple and tasty side dish that's ideal for entertaining in the warm weather because it doesn't contain mayo. Unlike coleslaw made with a mayo-based dressing, you won't have to worry about it going bad if you leave it out too long.

How to Make Coleslaw with Cabbage

Take away any damaged outer leaves.
After chopping the cabbage into quarters, remove the center.
Cut the quartered cabbage into thin shreds. I used my box grater, but you can also shred by hand with a knife, mandoline, or food processor shredding attachment.

Recipe shortcut: use bagged coleslaw mix

Purchasing a bag or two of pre-shredded cabbage or coleslaw mix is a convenient substitute for shredding or grating your own cabbage.

Just swap out the cabbage and carrot in this recipe for your preferred store-bought bag, and remember to add the onion as well!

How to make the Sweet and Tangy Vinegar Coleslaw Dressing

These simple pantry staples are used to quickly and easily make this coleslaw dressing on the stove:

The primary component of this dressing is apple cider vinegar, which also provides a pleasant tang. Other types of vinegar, such as champagne or red wine vinegar, can be used in its place.

Sugar smooths out the dressing and counteracts the apple cider vinegar's acidity.

Olive oil further reduces the acidity of the apple cider vinegar and gives the vinaigrette a silky texture.

Ground mustard gives it a little more spiciness and taste.

Celery seeds enhance the flavor of the dressing and have a mild celery taste. Don't skip the celery seed even if you don't like the taste of celery because it's mild and crunchy.

Essential ingredients that bind the flavors in the dressing are salt and pepper.

In a small saucepan over medium heat, combine vinegar, sugar, oil, celery seed, ground mustard, salt, and pepper to make the vinegar coleslaw dressing. Bring to a simmer. Pour the mixture over your grated carrots, onion, and cabbage after the sugar has dissolved.

Coleslaw made from cabbage is very easy to make and only requires a few steps. This is a simple recipe:

Ingredients:

• One tiny head of shredded green or purple cabbage
• two grated carrots
• one-half cup mayonnaise
• Two tsp of vinegar made from apple cider
• One tablespoon sugar or honey, depending on taste
• Half a teaspoon salt, or to taste
• 1/4 teaspoon ground black pepper, or to taste

Optional additions:

• 1/2 tiny onion, chopped finely
• 1/4 cup finely chopped cilantro or parsley, fresh
• 1/4 cup of finely chopped green onions
• 1/4 cup of chopped or sliced nuts
• 1/4 cup dried cranberries or raisins

Instructions:

1. Shred the cabbage by slicing it thinly into shreds after cutting it in half and removing the core. For this step, a food processor fitted with a slicing attachment is also an option. Put the cabbage shreds into a sizable mixing basin.
2. Grate the carrots: Using a food processor or a box grater, peel and grate the carrots. Toss in the grated carrots and cabbage in the bowl.
3. Get the dressing ready: Mix the mayonnaise, apple cider vinegar, sugar or honey, salt, and black pepper in a small bowl until thoroughly blended. After tasting the dressing, taste again and adjust the seasonings to your taste.
4. Mix everything together: Drizzle the carrots and cabbage shreds with the dressing. Add any extra ingredients, such as nuts, chopped onions, parsley, and green onions.
5. Chill: Before serving, place the bowl in the refrigerator for at least an hour and cover it with a lid or piece of plastic wrap. This makes the coleslaw crisp and chilled and allows the flavors to mingle.
6. To serve, toss the coleslaw one last time and taste to see if the seasoning needs to be adjusted. Serve as a topping for tacos or burgers, or as a side dish to go with your favorite barbecue.

.   Savor your homemade cole slaw! To suit your tastes, change the seasonings and ingredients.