Tangy Vinegar Coleslaw

• Dressing
• ⅓ cup apple cider vinegar
  Swaps for apple cider vinegar

  Instead of vinegar

  • White wine vinegar or lemon juice: The same amount. Less fruity than apple cider vinegar.

  More for vinegar

• 3 tbsp vegetable oil
  Swaps for vegetable oil

  Instead of vegetable oil

  • Another neutral oil: The same amount. No difference.
  • Melted butter: The same amount. Richer, buttery flavor; cakes are a little less moist and firmer once cool.
  • Light olive oil: The same amount. "Light" olive oil tastes mild.

  All 4 swaps for vegetable oil

• 2 tbsp granulated sugar
  Swaps for granulated sugar

  Instead of sugar

  • Less sugar: Up to ¼ less in cookies, muffins and quick breads. Less browning and spread, a drier, more cake-like texture, and bakes go stale sooner.
  • Brown sugar: The same amount, packed. Moister and chewier, with a caramel flavor and darker color.
  • Coconut sugar: The same amount. Darker and caramel-like, a little less sweet; cookies spread slightly less.

  All 4 swaps for sugar

• 1 tsp Dijon mustard
  Swaps for Dijon mustard

  Instead of mustard

  • Another prepared mustard: The same amount. Yellow is milder and more vinegary; Dijon is sharper; whole-grain adds texture; spicy brown is in between.
  • Dry mustard: 1 tsp dry mustard + 1 tsp water + 1 tsp white wine vinegar for each 1 tbsp. Sharper and less smooth.

  More for mustard

• ½ tsp celery seed
• ¾ tsp kosher salt
  Swaps for kosher salt

  Instead of salt

  • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
  • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

  More for salt

• ¼ tsp black pepper
• Slaw
• 14 oz coleslaw mix
• ¼ cup red onion, thinly sliced
  Swaps for red onion

  Instead of onion

  • Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
  • Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
  • Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.

  All 4 swaps for onion

• 2 tbsp parsley, chopped
  Swaps for parsley

  Instead of parsley

  • Dried parsley: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Very mild; it adds color more than flavor.
  • Cilantro: The same amount. Stronger and citrusy; suits Mexican and Asian dishes.
  • Celery leaves or chervil: The same amount. Celery leaves are peppery and grassy; chervil is mild with a hint of anise.

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Cooking for a crowd? Pans, timing and salt for 12 to 50.

Missing something? Tap Swaps next to an ingredient, or see all substitutions.