Simple Slaw

By John Willoughby and Chris Schlesinger

Simple Slaw
Ryan Conaty for The New York Times
Total Time
30 minutes, plus cooling time
Rating
4(733)
Comments
Read comments

Clean and simple. Eight ingredients — apple cider, cider vinegar, cabbage, mustard seeds, celery seeds, sugar, salt and pepper to taste — combine into what ought to be a staple of your repertoire. You’ll need to cook the cider down by half before using it, but everything else goes in raw, and the combination matures over the course of a few hours into a side dish that can accompany just about anything grilled or roasted, pulled or hacked.

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Ingredients

Yield:About 6½ cups, 10 to 12 servings
  • 2cups apple cider
  • ½cup cider vinegar
  • 6cups shredded cabbage
  • 1tablespoon mustard seeds
  • 1tablespoon celery seeds
  • 2tablespoons sugar
  • Salt and pepper, to taste
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

43 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 1 gram protein; 209 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small pan, bring cider to a boil over high heat. Turn heat down slightly and continue to boil until reduced by about half, about 20 minutes. Allow to cool to warm room temperature, then stir in vinegar.

  2. Step 2

    Put cabbage, mustard seeds, celery seeds, sugar and salt and pepper in a large bowl. Pour in cider mixture, and toss well to coat.

Ratings

4 out of 5
733 user ratings
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Comments

hl

May I suggest a quick--if subversive--substitution here? If you don't have the time to cook down the cider (or don't have access to it in the summer), keep a can of frozen apple juice concentrate in the freezer. For this recipe, scoop about 1/3 cup of the concentrate out and use it with the rest of the ingredients. It will have the concentrated apple flavor and will result in a less liquid dressing as well.

Steve

Salt the chopped cabbage in a colander for an hour or two then rinse several times and squeeze out the water. This will keep the slaw crisper for several days longer.

Barbara

I added a large chopped apple and chopped almonds - excellent

david k

Way too much celery seed - should be 1 teaspoon, otherwise the slaw has a harsh, bitter finish. For sure salt the cabbage and let it rest an hour before using to tenderize it I added finely diced apple and found joy

JeanO

Salting the cabbage toasting the mustard seeds using frozen apple juice concentrate in lieu of cider = perfection.

Nancy R

This sounds like a great recipe ( no Mayo!), but I’m allergic to mustard. Any substitution suggestions?

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