Susan’s Vinaigrette Coleslaw: A Tangy and Delicious Twist on a Classic

Coleslaw, a ubiquitous side dish gracing picnic tables and barbecue spreads across the nation, often conjures images of creamy, mayonnaise-laden concoctions. While the classic version certainly has its appeal, those seeking a lighter, brighter, and tangier alternative need look no further than Susan’s Vinaigrette Coleslaw. This recipe, often passed down through generations, substitutes the heavy mayonnaise base with a vibrant vinaigrette, resulting in a coleslaw that’s both refreshing and flavorful. It’s the perfect accompaniment to grilled meats, sandwiches, or even enjoyed on its own as a light lunch. Let’s dive into the secrets of creating this delightful dish.

Why Vinaigrette Coleslaw?

Before we get into the nitty-gritty of the recipe, let’s explore why you might want to choose a vinaigrette-based coleslaw over the traditional mayonnaise version:

* **Lighter and Healthier:** Vinaigrette dressings are generally lower in fat and calories compared to mayonnaise-based dressings. This makes Susan’s Vinaigrette Coleslaw a more guilt-free option, especially if you’re mindful of your calorie intake.
* **Tangier and More Flavorful:** The acidity of the vinegar in the vinaigrette adds a tangy zest that cuts through the richness of the cabbage and other vegetables. This creates a more complex and refreshing flavor profile than the often-monotonous taste of mayonnaise-based coleslaw.
* **Better for Hot Weather:** Mayonnaise-based coleslaw can become a breeding ground for bacteria in warm weather, making it a risky choice for outdoor events. Vinaigrette coleslaw, on the other hand, is less susceptible to spoilage due to the acidity of the vinegar.
* **Versatile:** Vinaigrette coleslaw can be easily customized with different types of vinegar, herbs, and spices to suit your taste preferences. You can add Dijon mustard for a bolder flavor, honey for a touch of sweetness, or chili flakes for a spicy kick.
* **Vegan-Friendly:** Unlike mayonnaise-based coleslaw, which typically contains eggs, vinaigrette coleslaw can be easily made vegan by using plant-based sweeteners like maple syrup or agave nectar.

Susan’s Vinaigrette Coleslaw Recipe

This recipe provides a foundational framework. Feel free to adjust the quantities of ingredients to match your preferred tastes and desired level of tanginess. Ingredient quality significantly impacts the final flavor. Using fresh, high-quality ingredients makes a considerable difference.

**Yields:** Approximately 6-8 servings
**Prep Time:** 20 minutes
**Chill Time:** At least 30 minutes (ideally 1-2 hours)

**Ingredients:**

* 1 medium head of green cabbage, finely shredded (about 6 cups)
* 1/2 medium head of red cabbage, finely shredded (about 3 cups)
* 1 large carrot, peeled and shredded
* 1/2 medium red onion, thinly sliced or diced
* 1/2 cup chopped fresh parsley
* **For the Vinaigrette:**
* 1/2 cup apple cider vinegar (or white wine vinegar)
* 1/4 cup olive oil (extra virgin is preferred for flavor)
* 2 tablespoons granulated sugar (or honey/maple syrup to taste)
* 1 tablespoon Dijon mustard (optional, but highly recommended)
* 1 teaspoon celery seeds
* 1/2 teaspoon salt (or to taste)
* 1/4 teaspoon black pepper (or to taste)

**Equipment:**

* Large mixing bowl
* Small bowl or jar for whisking the vinaigrette
* Whisk or fork
* Grater or food processor with shredding attachment
* Knife and cutting board

**Instructions:**

**1. Prepare the Vegetables:**

* **Cabbage:** Remove the outer leaves of the cabbage. Cut the head of cabbage into quarters and remove the core. Finely shred the cabbage using a sharp knife, mandoline slicer, or food processor with a shredding attachment. Place the shredded cabbage in the large mixing bowl. Repeat with the red cabbage.
* **Carrot:** Peel the carrot and shred it using a grater or food processor. Add the shredded carrot to the mixing bowl.
* **Red Onion:** Thinly slice or dice the red onion. If you find the raw onion flavor too strong, you can soak the sliced onion in cold water for 10-15 minutes to mellow its bite. Drain well before adding it to the bowl.
* **Parsley:** Chop the fresh parsley and add it to the mixing bowl.

**2. Make the Vinaigrette:**

* In a small bowl or jar, whisk together the apple cider vinegar, olive oil, sugar, Dijon mustard (if using), celery seeds, salt, and pepper. Whisk until the sugar is dissolved and the vinaigrette is emulsified (well combined). You can also shake the ingredients together in a jar with a tight-fitting lid.
* Taste the vinaigrette and adjust the seasoning as needed. Add more sugar if you prefer a sweeter dressing, more vinegar for a tangier dressing, or more salt and pepper to taste.

**3. Combine and Chill:**

* Pour the vinaigrette over the shredded vegetables in the large mixing bowl.
* Toss gently but thoroughly to ensure that all the vegetables are evenly coated with the dressing. Avoid over-mixing, which can cause the cabbage to become soggy.
* Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes, or ideally 1-2 hours, to allow the flavors to meld together. The longer the coleslaw sits, the more flavorful it will become.

**4. Serve:**

* Before serving, toss the coleslaw again to redistribute the dressing.
* Taste and adjust the seasoning if needed. You may want to add a pinch of salt or pepper.
* Serve chilled as a side dish with grilled meats, sandwiches, burgers, or fish. It’s also delicious on its own as a light lunch or snack.

Tips and Variations

* **Cabbage Preparation:** For the best texture, use freshly shredded cabbage. Pre-shredded cabbage tends to be drier and less flavorful.
* **Sweetness Level:** Adjust the amount of sugar or sweetener in the vinaigrette to your liking. Some people prefer a sweeter coleslaw, while others prefer a tangier one.
* **Vinegar Options:** While apple cider vinegar is the most common choice, you can experiment with other types of vinegar, such as white wine vinegar, rice vinegar, or even balsamic vinegar. Keep in mind that each type of vinegar will impart a different flavor to the coleslaw.
* **Add-Ins:** Get creative with your add-ins! Consider adding other vegetables, such as shredded bell peppers (red, yellow, or orange), chopped celery, or grated zucchini. You can also add fruits, such as dried cranberries, raisins, or chopped apples.
* **Nutty Crunch:** For added texture and flavor, try adding toasted nuts, such as slivered almonds, chopped pecans, or sunflower seeds.
* **Herbs and Spices:** Experiment with different herbs and spices to customize the flavor of the coleslaw. Fresh dill, cilantro, or chives are all great additions. You can also add a pinch of red pepper flakes for a spicy kick.
* **Make-Ahead Tip:** Coleslaw can be made up to 24 hours in advance. Store it in an airtight container in the refrigerator. However, keep in mind that the vegetables may become slightly softer the longer it sits.
* **Serving Suggestions:** Susan’s Vinaigrette Coleslaw is a versatile side dish that pairs well with a variety of foods. Here are a few serving suggestions:
* Pulled pork sandwiches
* Grilled chicken or fish
* Barbecued ribs
* Hamburgers and hot dogs
* Tacos or quesadillas
* Vegetarian burgers

Variations on Susan’s Vinaigrette Coleslaw

Let’s explore some exciting variations to Susan’s Vinaigrette Coleslaw, adding different flavors and textures to this already delightful dish.

* **Spicy Vinaigrette Coleslaw:**
* Add 1-2 teaspoons of red pepper flakes to the vinaigrette for a spicy kick.
* Include a finely diced jalapeño pepper in the vegetable mix (remove seeds for less heat).
* Use a chili-infused olive oil in the vinaigrette.
* **Asian-Inspired Vinaigrette Coleslaw:**
* Use rice vinegar instead of apple cider vinegar.
* Add 1-2 tablespoons of soy sauce or tamari to the vinaigrette.
* Include a teaspoon of sesame oil in the vinaigrette.
* Add shredded napa cabbage and edamame to the vegetable mix.
* Garnish with sesame seeds and chopped green onions.
* **Sweet and Tangy Vinaigrette Coleslaw:**
* Increase the amount of sugar or honey in the vinaigrette.
* Add a splash of pineapple juice or orange juice to the vinaigrette.
* Include dried cranberries or raisins in the vegetable mix.
* Add chopped apples or pears to the vegetable mix.
* **Mediterranean Vinaigrette Coleslaw:**
* Use red wine vinegar instead of apple cider vinegar.
* Add a tablespoon of dried oregano to the vinaigrette.
* Include crumbled feta cheese and Kalamata olives in the vegetable mix.
* Add chopped cucumbers and tomatoes to the vegetable mix.
* **Creamy Vinaigrette Coleslaw (a slight twist):**
* Add 1/4 cup of Greek yogurt or sour cream to the vinaigrette for a creamier texture.
* Reduce the amount of olive oil slightly to compensate for the added richness.
* Be sure to whisk the vinaigrette well to ensure the yogurt or sour cream is fully incorporated.

Troubleshooting Common Coleslaw Issues

Even with a straightforward recipe like Susan’s Vinaigrette Coleslaw, you might encounter a few common issues. Here’s how to troubleshoot them:

* **Soggy Coleslaw:**
* **Cause:** Over-mixing the coleslaw after adding the dressing. The salt in the dressing draws out moisture from the vegetables.
* **Solution:** Mix the coleslaw gently and only until the vegetables are evenly coated. Avoid over-mixing. Also, shred the cabbage thinly, as thicker pieces tend to release more moisture.
* **Dry Coleslaw:**
* **Cause:** Not enough dressing.
* **Solution:** Add more vinaigrette, a tablespoon at a time, until the coleslaw is moist but not swimming in dressing.
* **Bland Coleslaw:**
* **Cause:** Not enough seasoning or the flavors haven’t had enough time to meld.
* **Solution:** Taste the coleslaw and add more salt, pepper, or other spices as needed. Allow the coleslaw to chill for at least 30 minutes to allow the flavors to develop.
* **Too Tangy Coleslaw:**
* **Cause:** Too much vinegar in the vinaigrette.
* **Solution:** Add a little more sugar or honey to the vinaigrette to balance the acidity. You can also add a small amount of water or olive oil to dilute the vinegar.
* **Too Sweet Coleslaw:**
* **Cause:** Too much sugar or sweetener in the vinaigrette.
* **Solution:** Add a little more vinegar or lemon juice to the vinaigrette to balance the sweetness.

Serving and Storage Recommendations

* **Serving:** Serve Susan’s Vinaigrette Coleslaw chilled. It’s best served within 2-3 days of making it, as the vegetables will gradually soften over time.
* **Storage:** Store leftover coleslaw in an airtight container in the refrigerator. Properly stored, it will last for up to 3 days. However, the texture may change slightly as the vegetables release moisture.
* **Freezing:** Freezing coleslaw is not recommended, as the vegetables will become very soft and mushy when thawed. The vinaigrette may also separate.

Susan’s Vinaigrette Coleslaw: A Timeless Classic

Susan’s Vinaigrette Coleslaw is more than just a side dish; it’s a testament to the power of simple ingredients combined in perfect harmony. Its tangy, refreshing flavor profile makes it a welcome addition to any meal, and its versatility allows you to customize it to your own preferences. Whether you’re looking for a healthier alternative to traditional mayonnaise-based coleslaw or simply want to try something new, this recipe is sure to become a family favorite. So, gather your ingredients, follow the instructions, and get ready to enjoy a truly delicious and memorable coleslaw experience! The bright, tangy flavors will have you reaching for seconds every time. Enjoy!