Vinegar Coleslaw (2024)

Vinegar Coleslaw – Sweet, tangy, and with just a touch of spiciness, this incredible coleslaw is a fantastic flavorful alternative to your usual creamy coleslaw. Sliced almonds or roasted nuts top it off for added crunch. It’s truly the perfect side to anything off the grill!

No summer barbecue is complete without a side of coleslaw. Seriously, after grilled meat, coleslaw is the next best thing for summer backyard parties! But if you’re not a fan of the usual creamy, mayo-based coleslaw, then rejoice because this vinegar coleslaw will be your new favorite side!

Besides the taste (It’s finger-licking good, folks!), I love how colorful this recipe is. I’ve added thinly sliced purple cabbage and vibrant sliced green onions on top of the usual green cabbage and orange carrots. You could always add red or yellow bell peppers, too – I say, the more colorful, the better! 😍

Vinegar Coleslaw vs. Creamy Coleslaw

Vinegar-based coleslaw is quite a thing in the Southern part of the U.S. The dressing ingredients, mainly made with vinegar, sugar, and oil, are usually boiled in a pan to dissolve the sugar. Additional spices like onions and celery seeds cook along with the vinegar mixture before pouring everything into the shredded cabbage mixture.

We skip that cooking part in my version, making this recipe the quickest and most straightforward version of vinegar coleslaw. Best of all, it’s brimming with wonderful flavors and is just as good, if not better, than the traditional recipe.

Creamy coleslaw is equally delicious and easy, but it includes mayonnaise. Unfortunately, at a picnic where food may sit at room temperature longer than usual, the risk of salmonella is a concern.

Recipe Ingredients

1. Veggies– Green and red cabbage, shredded carrots, and green onions make an eye-catching salad.
2. AppleCiderVinegar– This vinegar provides a good flavor base. However, white wine vinegar is good, too.
3. DijonMustard– There’s something about mustard that gives a nice sharp, tangy, medium spicy kick.
4. Honey– This natural sweetener balances the vinegar’s and mustard’s acidity and compliments the cabbage. If you don’t have honey, feel free to substitute sugar.
5. ExtraVirginOliveOil– Oil is another excellent balancer for acidity, and it provides the creaminess that usually comes from mayo.
6. Garlic– A mildly spicy, earthy flavor isn’t overwhelming, but you would miss it if it’s not there.

How to Make Vinegar Coleslaw

Make the Dressing

1. Whiskthe mustard, honey, olive oil, apple cider vinegar, and garlic in a small bowl. Set aside. (This step may be done an hour or even a day ahead.) (Photos 1-2)

Prepare the Vegetables

2. Mix the Veggies– Mix the sliced cabbage, grated carrots, and green onions in a salad bowl. (Photos 3-7)

Assembly

3. Add the Dressing– Pour dressing on the cabbage mixture and mix; start with a small amount of dressing and add until you reach the desired ratio of salad to dressing. (Everyone has their preference.) (Photo 8)
4. AdjustSeasoning– Season with salt and pepper, toss in some sliced almonds or your favorite roasted nuts for some extra crunch and chill before serving.
5. Servethe coleslaw with the rest of the vinaigrette on the side, if desired.

Recipe Variations

1. VeggieSwap– Feel free to remove any veggies you aren’t a fan of and add any you think will go well in this salad. For example, use veggies that can stand up to the vinegar, like bell peppers or broccoli. Softer vegetables, like lettuce, will get too soggy with this dressing.
2. DressingSwap– Try my creamy coleslaw dressing if this simple vinegar dressing isn’t creamy enough for you. And if you loveblue cheese dressing, that’s good too. 😉

Tips and Tricks

1. Give the coleslaw a taste test now and again as you incorporate the dressing. Stop when you feel there’s enough dressing, then reserve the leftover for serving on the side. That way, your family can add more if they want to!
2. Whenever I’m in a hurry, I like to purchase pre-shredded cabbage and carrots. Seriously friends, when all the ingredients are already cut up, this recipe can come together in just a few minutes.

Make-Ahead Instructions

To make this coleslaw ahead of time, follow recipe instructions but stop before mixing the salad and dressing. Then store them separately in airtight containers in the fridge for 2-3 days before serving. At least 15 minutes before serving, mix the dressing and the veggies, allowing the flavors to meld.

Serving and Storage Instructions

Vinegar coleslaw is best served chilled, so give it at least 15 minutes in the fridge for optimal yumminess. 🤤

Store leftover coleslaw in the fridge in an airtight container, preferably storing the dressing and the veggies separately to prevent the coleslaw from getting too soggy. Leftover shredded veggies will last for 3-5 days in the fridge. And the vinegar dressing can last for up to 2 weeks.

Coleslaw does not freeze well because frozen raw vegetables turn to mush when thawed.

FAQs

What to Serve Vinegar Coleslaw

1. Fish and Chips
2. Southern Fried Chicken
3. Baked Beans
4. Smoked Pork Loin

More Delicious Cabbage Recipes to Try

• Caribbean Coleslaw
• Creamy Coleslaw
• Crunchy Coconut Coleslaw
• Southern Fried Cabbage

Conclusion

Try this recipe, and let me know if it isn’t the easiest, most colorful, most delicious coleslaw you’ve ever tried. I know you’re going to love it. Are you hungry for more delicious, healthy recipes? Then sign up for my newsletter to stay up-to-date. ❤️

Watch How to Make It

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This blog post was originally published in August 2019 and has been updated with additional tips, new photos, and a video.