Vinegar Slaw

Dorothy Curtis


I am not sure where I found this recipe but I finally gave it a try and really enjoyed it. It makes a nice sweet tangy side for just about any meal. I had it with some tempura shrimp last night. I think it would also be awesome with ribs or pulled pork.


★★★★★ 1 vote

5 Min
No-Cook or Other


  • 1 medium
    cabbage cored and thinly sliced
  • 1 medium
    english cucumber sliced into thin rounds
  • 2 tsp
    dill weed or use 2 tablespoons fresh
  • 1/2 c
    white wine vinegar
  • 1 Tbsp
    kosher salt
  • 4 tsp
  • 1/2 c

How to Make Vinegar Slaw


  1. Toss cabbage, cucumber, and dill in a large bowl
  2. Whisk vinegar, salt and sugar in a small bowl until the salt and sugar dissolve. Add 1/2 cup water.
  3. Pour the vinegar mix over the cabbage and let sit for 1 to 2 hours to wilt. It gets better as it sits.
  4. Store in refrigerator for up to 1 week.

Printable Recipe Card

About Vinegar Slaw

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American

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