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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.

Vinegar Coleslaw in a white bowl ready to serve
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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.

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 shredded in a bowl, carrot, red onion, apple cider vinegar, sugar, dijon mustard, celery seeds, salt, pepper, oil
  • 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

Placing the chopped vegetables in a bowl

Step 1 – In a large bowl, combine the shredded cabbage, grated carrot, and sliced red onion. Toss to mix evenly.

Combining the dressing ingredients in a bowl

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.

Pouring the oil into the vinegar mixture in the bowl

Step 3 – Slowly drizzle the vegetable oil into the vinegar mixture, whisking continuously to create an emulsified dressing.

Pouring the vinegar dressing over the coleslaw mixture

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.
Vinegar Coleslaw in a bowls ready to serve

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.

Vinegar Coleslaw in bowls ready to serve

Frequently Asked Questions

Can I Use White Vinegar instead of Apple Cider Vinegar for Coleslaw?

White vinegar can be substituted for apple cider vinegar.

How to Store Leftover Vinegar Coleslaw

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

5 from 1 vote
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.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6
Cuisine American
Course Salad, Side Dish
Calories 136

Ingredients

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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!

Recipe Notes

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.

Nutrition Facts

Calories 136kcal, Carbohydrates 13g, Protein 2g, Fat 9g, Saturated Fat 2g, Polyunsaturated Fat 2g, Monounsaturated Fat 4g, Trans Fat 1g, Sodium 250mg, Potassium 281mg, Fiber 4g, Sugar 9g, Vitamin A 151IU, Vitamin C 55mg, Calcium 70mg, Iron 1mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

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Comments

  1. Casey says:

    5 stars
    This coleslaw made the side dish at my last BBQ! Everyone loved the flavor.