Martins, Managed™
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Sauces, Sides & Salads

Vinegar Slaw

This is always a great side to go with Brennan's famous "Brenskit"!

Tangy vinegar slaw with shredded cabbage and sweet onion in a large bowl

The recipe

Prep Time
25 minutes + 4 hours chilling (overnight preferred)
Serves
8-10

Ingredients

  • 1 medium green cabbage, about 2 lbs (or 3 bags pre-shredded angel hair slaw)
  • 1 large sweet onion
  • 1½ cups apple cider vinegar
  • ¾ cup olive oil
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp dry mustard
  • 1 tsp celery seed

Instructions

  1. 01

    Halve the cabbage, remove the core and thinly slice. Place in a large bowl

  2. 02

    Peel and thinly slice the onion (with a mandolin if you have one) and add to the cabbage

  3. 03

    Whisk together vinegar, oil, salt, sugar, dry mustard and celery seed

  4. 04

    Pour dressing over cabbage and toss to coat

  5. 05

    Cover and refrigerate at least 4 hours, tossing occasionally — overnight is better

  6. 06

    Taste and re-season with salt and pepper before serving

Notes

Note: The dressing will draw moisture from the cabbage and may dilute the flavor — always taste before serving and adjust. If the vinegar is too strong, thin with a splash of water.