Ingredients
1/2 cup white distilled vinegar
1/4 cup granulated white sugar
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 (14 oz.) bag shredded coleslaw mix (see notes)
Instructions
Whisk together vinegar, sugar, salt and pepper until well-combined and sugar is dissolved. I put everything in a jar and shake it really, really well.
Place cabbage mixture in a large bowl and pour vinegar mixture over it. Stir to combine.
Let coleslaw sit for at least 30 minutes at room temperature, to let the flavors meld. Toss occasionally. You can also make the coleslaw ahead and store it, covered, in the fridge for up to 1-2 days before serving. Stir occasionally.