If you prefer a neutral-tasting vinegar, use plain white vinegar instead of the apple cider vinegar.
If you want the dressing to be creamier, whisk in another 1 tablespoon (12 g) of sour cream.
While you can refrigerate the coleslaw in an airtight container up to 3 to 5 days, it will soften the longer it’s stored. To make just the dressing ahead of time, cover the dressing and refrigerate it for up to 5 days before mixing it with the cabbage.
Continue to stir until the mixture is smooth and the sugar dissolves.
If you don’t have onion powder, grate 2 tablespoons (30 g) of onion and stir it into the dressing.
You can refrigerate the coleslaw for up to 3 to 5 days in an airtight container, but it will soften the longer it’s stored.
To change the flavor of the dressing, consider using sesame or walnut oil instead of extra-virgin olive oil.
You can prepare the vinegar dressing up to 5 days in advance. Store it in the refrigerator until you’re ready to make the coleslaw.
Refrigerate leftover coleslaw in an airtight container for up to 3 to 5 days. The flavors will intensify, but the cabbage will soften.
If you prefer, substitute honey for the granulated sugar.
If you want to make the creamy dressing ahead of time, mix it up and refrigerate it in an airtight container for up to 5 days.
Refrigerate leftover coleslaw in an airtight container for up to 3 to 5 days.
For example, if you want a tangier dressing, add more vinegar or Dijon mustard. To make the dressing sweeter, stir in more maple syrup.
Store leftovers in an airtight container for up to 3 to 5 days.
