By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
64 cal · 120 min
Kosher Coleslaw (Health Salad)
Recipe GLPR4ddcb74728e5ee
A refreshing Jewish-style coleslaw featuring a crisp blend of shredded cabbage, radicchio, and carrots, tossed in a simple apple cider vinegar dressing. This light salad develops deeper, more balanced flavors as it chills, making it perfect for serving alongside hearty meals. It's quick to prepare and ideal for ahead-of-time meal planning.
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Ingredients
1½ cups green and red cabbage, shredded
¼ cup radicchio, shredded
¼ cup carrots, shredded
4½ tablespoons apple cider vinegar
1½ tablespoons canola oil or neutral-tasting oil
¼ teaspoon sugar
¼ teaspoon salt
¼ teaspoon black pepper
Directions
Prepare all vegetables by washing the cabbage, radicchio, and carrots thoroughly under cool running water. Pat dry with paper towels.
Using a sharp knife or box grater, shred the green and red cabbage into thin, uniform strips. Shred the radicchio and carrots in the same manner.
Transfer all shredded vegetables into a large glass or stainless steel bowl.
In a small mixing bowl, whisk together the apple cider vinegar, canola oil, sugar, salt, and black pepper until the sugar and salt are fully dissolved and the dressing is well emulsified.
Pour the dressing over the shredded vegetables and toss thoroughly to ensure all vegetables are evenly coated.
Cover the bowl with plastic wrap or a tight-fitting lid and refrigerate for at least 2 hours (or up to overnight) to allow the flavors to meld and the vegetables to soften slightly while remaining crisp.
Before serving, give the coleslaw a gentle toss to redistribute any dressing that has settled at the bottom. Taste and adjust seasoning if needed.
Serve chilled as a side dish alongside your favorite Jewish meals.
Comments
This is a straightforward slaw with ingredients stocked everywhere—cabbage, radicchio, carrot, oil, vinegar, sugar, salt, and pepper are all standard at Harris Teeter, Food Lion, Kroger, Walmart, and ALDI, so no special trip required. The stated 120 minutes is misleading; the actual prep and tossing takes 15 minutes, with the rest being sitting time to soften and meld, which is passive. Cost per serving runs about $0.75, driven mostly by the radicchio; the dish scales easily and reheats well for lunch the next day. The formula is honest and foolproof for a weeknight, though it skews acidic and plain rather than regionally rooted—a splash of hot sauce or a North Carolina-style vinegar would anchor it better.
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