An easy vinegar coleslaw recipe combines equal parts apple cider vinegar and sugar with extra virgin olive oil, garlic, pepper and celery seeds. The sauce is tossed with a slaw of cabbage, carrots and onion.
To make the dressing, mix 1 cup vinegar and 1 cup sugar with 3 tablespoons extra virgin olive oil. Add a teaspoon each of minced garlic, pepper and celery seeds. For the slaw, shred 1 head cabbage and 1 large carrot. Dice 1 medium onion.
Sprinkle 2/3 cup sugar and 1/3 cup kosher over the slaw mixture, and let it sit for about five minutes. Rinse the sugar and salt mixture from the slaw and then dry. Toss with the dressing. Salt to taste.
The word coleslaw comes from the Dutch word koolsla, which means cabbage salad. Coleslaw was first introduced to the American colonies in the 17th centuries when recipes for it were brought over by Dutch settlers. Modern variations of the dish include a sauce with a mayonnaise or sour cream base.
Kool, the Dutch word for cabbage, eventually became the English cole. However, many people erroneously believe that kool meant cold. The contemporary term cabbage originated in the 15th century and evolved into popular usage over time.