Barberton Coleslaw
Barberton Coleslaw offers a tangy and slightly sweet crunch, perfect as a side dish for barbecues, picnics, or casual gatherings. Its simple vinegar-based dressing pairs beautifully with fresh cabbage, appealing to those who enjoy bold flavors and homemade classics. Perfect for summer or anytime you crave a refreshing crunch.
Ingredients
Instructions
- Shred the cabbage; you should have about 8 cups.
- Combine vinegar, oil, and sugar and whisk until sugar has dissolved.
- Pour dressing over cabbage and season with salt.
- Toss well to coat evenly.
- Cover and refrigerate for at least 2 hours, stirring occasionally.
Tips & Substitutions
For an extra crunch, consider adding shredded carrots or bell peppers to your coleslaw. If you want a healthier dressing, substitute half of the oil with Greek yogurt. Taste the dressing before adding salt, as the vinegar can vary in saltiness. Letting it sit overnight enhances the flavors even more, making it a great make-ahead dish for gatherings.
Serving Suggestions
Serve Barberton Coleslaw chilled as a refreshing side dish alongside grilled meats or sandwiches. It pairs beautifully with American recipes like barbecue chicken or pulled pork. For a complete meal, consider adding it to a platter with My Friend Jean's Fruit Salad for a colorful and flavorful spread.
Storage & Reheating
Store leftover coleslaw in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, but the cabbage may lose some crunch. To refresh the coleslaw, add a splash of vinegar or a bit more oil before serving. Avoid freezing, as the texture will change.
Nutrition & Diet Analysis (per serving)
Each serving of Barberton Coleslaw contains roughly 223 calories, with 0g protein, 5g carbohydrates, and 23g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this coleslaw ahead of time?
Yes, this coleslaw is perfect for making ahead. In fact, letting it sit for a few hours or overnight in the fridge allows the flavors to meld beautifully. Just be aware that the cabbage may soften, so if you prefer a crunchier coleslaw, serve it within a few hours of making.
What type of vinegar works best for this recipe?
While white vinegar is traditional, you can experiment with apple cider vinegar for a slightly sweeter taste or red wine vinegar for a more robust flavor. Each type of vinegar will impart a different character to the dressing, so choose based on your preference.
Can I use a different type of cabbage?
Absolutely! While green cabbage is most common, you can use purple cabbage for a vibrant color or napa cabbage for a milder flavor. Just keep in mind that different types of cabbage may bring a different texture and taste to your coleslaw.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).