Southern Vinegar Coleslaw
Recipe: #35856
October 16, 2020
Categories: Salads, Vegetable Salad, Cabbage, Southern, 5 Ingredients Or Less, 5-Minute Prep, Picnic, Fat Free, Gluten-Free, Kosher Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Sugar, more
"It's not a pulled pork sandwich without this! So simple!"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (279.6 g)
- Calories 236.5
- Total Fat - 0.3 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 193.9 mg
- Total Carbohydrate - 55.4 g
- Dietary Fiber - 3.6 g
- Sugars - 49.9 g
- Protein - 4.4 g
- Calcium - 135 mg
- Iron - 2.9 mg
- Vitamin C - 93.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Use a food processor to chop the cabbage, or if you want it shredded, you can do it with a knife. You should have between 4-5 cups of chopped cabbage. Place it in a bowl.
Step 2
In a separate bowl or large measuring cup, combine the vinegar and sugar and stir to combine. The sugar doesn't need to dissolve.
Step 3
Pour the vinegar mixture into the cabbage. Stir. Cover and place in refrigerator a few hours or overnight before serving.
Tips
No special items needed.
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