Pittsburgh Slaw

  • Author: The Kitchen Whisperer

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  • 3 cups cabbage, cut into thin strips
  • 1 large (or 2 medium) carrot(s), shredded
  • 1/4 cup red onion, minced
  • 1 1/2 tablespoon apple cider vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 1/2 tablespoon sugar
  • 1/2 teaspoon celery seed, crushed (can use celery salt in place but reduce the kosher salt by at least a 1/4 teaspoon)


  1. In a bowl add the cabbage, carrots and onion.
  2. Stir with a fork just to mix up.
  3. In a smaller bowl add the vinegar, oil, salt, pepper, sugar and crushed celery seed.
  4. Whisk to combine.
  5. Pour over the cabbage mixture and mix to incorporate.
  6. Cover and refrigerate for at least 1 hour.


This is a tangy vinegary slaw. You can reduce the vinegar to 1 tablespoon and increase the sugar slightly.

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