Vinegar-Pickled Sour Cabbage Slaw

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

A crisp, refreshing cabbage slaw brightened by a sharp vinegar-based sour dressing, perfect as a side or topping for sandwiches. This American-inspired salad recipe, ready in about 20 minutes, pairs green cabbage, finely shredded, carrot, grated, apple cider vinegar into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 90 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups green cabbage, finely shredded
• 1 medium carrot, grated
• 1/3 cup apple cider vinegar
• 2 tbsp sugar
• 1 tsp salt
• 1/4 tsp black pepper
• 3 tbsp olive oil
• 1 tsp mustard seeds

Instructions

1. Step 1: In a large bowl, combine 4 cups finely shredded green cabbage and 1 medium grated carrot.
2. Step 2: In a small saucepan over medium heat, mix 1/3 cup apple cider vinegar, 2 tbsp sugar, 1 tsp salt, and 1 tsp mustard seeds. Bring to a gentle simmer and cook for 2 minutes until sugar dissolves and mustard seeds are fragrant.
3. Step 3: Remove the vinegar mixture from heat and slowly whisk in 3 tbsp olive oil and 1/4 tsp black pepper until emulsified.
4. Step 4: Pour the warm dressing over the cabbage and carrot mixture and toss well to coat.
5. Step 5: Let the slaw rest at room temperature for 30 minutes before serving, allowing the sour vinegar to soften and flavor the vegetables.