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Video:Coleslaw With Vinegar Dressing

with Chef William Richards

Learn how to make coleslaw with vinegar dressing for your next picnic or to have a as a side at dinner. Here, see step-by-step instructions for making coleslaw with vinegar dressing.See Transcript

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Transcript:Coleslaw With Vinegar Dressing

Hi I'm Chef William Richards for About.com.

About Coleslaw With Vinegar Dressing

Shredded cabbage is always the main ingredient for a coleslaw recipe. Tradition coleslaw dressings are either mayonnaise-based, vinegar or a combination of both. Here’s a vinegar-based coleslaw recipe that's a perfect side dish for your next picnic.

Cabbage for the Coleslaw With Vinegar Dressing

You're going to start off with 5 cups of 1 medium-sized head of cabbage. Shred or chop the cabbage into small bite-size pieces. Add 3 shredded carrots, 2 tbsp of sweet onions and 1 sliced green pepper. You’re going to start off with 5 cups or 1 medium sized head of cabbage. Shred or chop the cabbage into small bite size pieces. Add 3 shredded carrots, 2 tbsp of sweet onions and 1 sliced green pepper.

How to Make Vinegar Dressing for Coleslaw

For your dressing you'll need:
  • ¼ cup sugar
  • ½ tsp salt
  • ¼ cup white vinegar
  • 2 tbsp vegetable oil

Instructions for Making Coleslaw With Vinegar Dressing

Combine the dressing ingredients together in a small bowl and mix thoroughly. Pour the dressing over the vegetables, cover and refrigerate for about an hour. Consider some other variations to this vinegar-based coleslaw including red cabbage and red pepper. Or get even more creative by adding more fresh vegetables. Chop up some cucumbers, spinach and fresh cilantro to complement this vinegar-based dressing. If you’re going to a picnic, bring your salad in a sealed container that can also act as a serving dish. To avoid spoilage, make sure your salad isn’t sitting in the hot sun for more than 1-2 hours. After 2 hours, return your salad to a sealed container and store it in a cooler away in the shade. Be safe and dispose of leftovers. Food borne illness is usually caused by cross contamination from other food and dirty hands.

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