Vinegar Coleslaw

This tasty vinegar cabbage coleslaw is flavor-packed with Anaheim and banana peppers, red onions, radishes, pimentos, and diced jalapeños. Serve it up at your next BBQ or picnic.

Course Salad

Cuisine American

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Prep Time 15

Servings serving

Calories 127kcal

Author Beth Pierce

Ingredients

¼ cup apple cider vinegar
2 tablespoons granulated sugar
1 tablespoon Dijon mustard
3 tablespoons olive oil
½ thinly sliced head of green cabbage
1 thinly sliced Anaheim pepper
1 thinly sliced banana pepper
½ cup thinly sliced red onion
¾ cup thinly sliced radishes
1 jar 7 ounce diced pimentos
Optional 1 minced jalapeño
Kosher salt to taste
Freshly ground black pepper to taste

Instructions

In a small bowl, whisk together the vinegar, sugar, mustard, and olive oil. Keep whisking until the sugar dissolves.
In a large bowl, combine the cabbage, peppers, red onion, radishes, pimentos, and jalapeño (if using).
Drizzle the dressing over the cabbage mixture and stir gently to coat.
Season with salt and pepper to taste. Chill before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. The vegetables will not be as crisp, but they will still be delicious.

Nutrition