This Vinegar Coleslaw Recipe has the best tangy flavor. If you are looking for a coleslaw to make without mayo, this is the one to make.
Coleslaw makes the best side dish for our summer BBQ’s. But most of the recipes contain mayonnaise. This vinegar-based coleslaw recipe provides the same perfect crunch without the heavy dressing.
We spend a lot of time outdoors in the summertime. If you prefer a lighter coleslaw instead of a creamy coleslaw make this recipe. For even more light dishes to serve at your next barbecue make Italian Pasta Salad or this Easy Pasta Salad.
Table of Contents
Why This Recipe Works
I love making coleslaw because of the crunchy texture and amazing taste. It is one of those side dishes that I can serve for a weeknight meal or when we are grilling out.
The ingredients are simple and prep time is minimal.
Ingredients
- Green Cabbage – Finely shred the cabbage for about 8 cups. You can also use red cabbage.
- Carrot – Grate the carrot into small pieces or buy it already grated.
- Red Onion – Thinly slice onion into small pieces
- Apple Cider Vinegar – If you are out check out these The Best Apple Cider Vinegar Substitutes
- Granulated Sugar – If prefer you can substitute with honey or maple syrup
Scroll to the bottom for the full recipe and ingredients
How to Make Vinegar Coleslaw
Step 1 – In a large bowl, combine the shredded cabbage, grated carrot, and sliced red onion. Toss to mix evenly.
Step 2 – In a separate small bowl, whisk together the apple cider vinegar, sugar, Dijon mustard, celery seeds, salt, and black pepper until the sugar dissolves.
Step 3 – Slowly drizzle the vegetable oil into the vinegar mixture, whisking continuously to create an emulsified dressing.
Step 4 – Pour the dressing over the cabbage mixture and toss thoroughly to coat the vegetables evenly.
- Step 5 – Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to blend and the cabbage to slightly soften.
- Step 6 – Before serving, give the coleslaw a good toss to redistribute the dressing. Taste and adjust the seasoning if needed. I like to top with green onion right before serving. Enjoy!
Recipe Tips
- Onion – Slice the red onion nice and thin so its flavor can weave through the coleslaw without taking over. If you prefer a milder onion flavor, you can soak the sliced onions in cold water for 10-15 minutes before adding them to the coleslaw.
- Make Ahead – To save time, you can chop and prepare your vegetables ahead of time. This will allow you to quickly mix everything together.
- Refrigerate – For the best flavor, makes sure to allow the coleslaw to marinate in the fridge before serving.
Serving Suggestions
This vinegar coleslaw is a must for all of our summertime meals. It is so light and refreshing that I make it anytime I make Grilled Chicken Kabobs.
It is even delicious served with Instant Pot Pulled Pork Sandwich Recipe, Grilled Hot Dogs and Cheese Stuffed Burgers.
Frequently Asked Questions
White vinegar can be substituted for apple cider vinegar.
Coleslaw is best stored without the dressing. But if it is already mixed together, I would serve within about 2-3 days.
More Coleslaw Recipes
If you make this Vinegar Coleslaw Recipe, please leave us a comment or a star review. We love to hear from you.
Vinegar Coleslaw
Ingredients
- 1 medium head green cabbage finely shredded (about 8 cups)
- 1 medium carrot grated
- 1/2 medium red onion thinly sliced
- 1/2 cup apple cider vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon celery seeds
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil
Instructions
- In a large bowl, combine the shredded cabbage, grated carrot, and sliced red onion. Toss to mix evenly.
- In a separate small bowl, whisk together the apple cider vinegar, sugar, Dijon mustard, celery seeds, salt, and black pepper until the sugar dissolves.
- Slowly drizzle the vegetable oil into the vinegar mixture, whisking continuously to create an emulsified dressing.
- Pour the dressing over the cabbage mixture and toss thoroughly to coat the vegetables evenly.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to blend and the cabbage to slightly soften.
- Before serving, give the coleslaw a good toss to redistribute the dressing. Taste and adjust the seasoning if needed. Enjoy!