Grammy's Kitchen · Coleslaw · Vinegar Coleslaw
One of 61 coleslaw recipes we measured
2 cooks on www.errenskitchen.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 61.
| this recipe | typical | |
|---|---|---|
| fat | 5% | 16% |
| acid | 10% | 5% |
| sweetener | 7% | 3% |
| salt | 1% | 0% |
| aromatics | 26% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 150 g | 1 small red onion (thinly sliced) |
| 60 g | 1/4 cup cider vinegar (plus extra for seasoning) |
| 27 g | 2 tablespoons olive oil |
| 4 g | 1 teaspoon mustard (whole grain or yellow) |
| 3 g | 1/2 teaspoon celery salt |
| 38 g | 3 tablespoons granulated sugar (plus extra to taste) |
| Salt and pepper to taste | |
| 227 g | 1/2 lb green cabbage (cored and shredded fine (about 3 cups)) |
| 227 g | 1/2 lb red cabbage (cored and shredded fine (about 3 cups)) |
| 122 g | 2 large carrots (peeled and grated) |
| fresh herbs (such as parsley or dill) |
Method: 9 steps, published by www.errenskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.