Vinegar Coleslaw Recipe

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 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.