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Cabbage Slaw with Vinegar Dressing

  • Total Time: 45 minutes
  • Yield: 6 1x


  • ½ head green cabbage
  • ½ head red cabbage
  • 2 large zucchini
  • 3 small carrots
  • 1 medium onion
  • 1 cup distilled white vinegar
  • 1 tablespoon granulated sugar
  • 2 tablespoons Raye’s Mustard (I used Sweet and Spicy)
  • ¼ teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper


  1. Using the side of a box grater with the largest holes, grate the red and green cabbage, zucchini, which can be peeled or unpeeled, and the carrots. Place them in a large bowl. Thinly slice the onion into half moons, first cutting it in half.
  2. In a medium bowl, mix together the vinegar, sugar, mustard, salt, and pepper. Stir to combine. Add the dressing to the vegetables and mix until fully coated.
  3. Refrigerate at least 1 hour before serving. May be stored for up to 2 days in the refrigerator with plastic wrap covering the bowl. (I usually eat it a couple of nights). It gets better after the flavors have time to marinate and blend.
  • Prep Time: 45 mins