Need a fresh, crisp side dish for your next barbecue, seafood dinner, or weeknight meal? This Vinegar Coleslaw is a bright and tangy alternative to creamy mayonnaise-based slaw. It’s made with shredded green cabbage, purple cabbage, red onion, and carrot, then tossed in a simple apple cider vinegar dressing with Dijon mustard, olive oil, honey, and optional celery seed.
If you enjoy coleslaw but prefer a lighter, sharper flavor, this vinegar coleslaw recipe is a great choice. It has the crunch you expect from a good slaw, but without the richness of mayonnaise. The dressing is quick to whisk together and gives the vegetables a clean, zesty bite that works especially well with grilled meats, fried seafood, sandwiches, and simple summer meals.
This easy vinegar slaw takes about 20 minutes from start to finish. The mix of green and purple cabbage gives it beautiful color and plenty of texture, while the carrot adds a little sweetness. Red onion brings a mild bite, and the apple cider vinegar dressing ties everything together with a balance of tang, sweetness, and savory flavor.
Serve this no mayo coleslaw with grilled chicken, fish sticks, pulled pork sandwiches, pork tenderloin, or any meal that could use a crisp and refreshing side. It is also a convenient make-ahead option for cookouts, picnics, and casual gatherings, though it is best enjoyed soon after the dressing is added for the freshest texture.
Vinegar Coleslaw Tips
Tips
- Leave out the celery seed if needed. If you cannot find celery seed or prefer not to use it, simply omit it. The flavor will be slightly different, but the vinegar coleslaw will still taste fresh and delicious.
- Use a food processor for faster prep. Remove the core from the cabbage and peel the carrot before shredding. A food processor fitted with a slicing or shredding blade makes quick work of the vegetables and helps keep the prep time short.
- Season at the end. If you are unsure how much salt and pepper to use, wait until the slaw is fully mixed. Taste it after the dressing has coated the vegetables, then adjust the seasoning as needed.
- Serve soon for the best crunch. The cabbage begins to soften after it sits in the dressing. For the crispest texture, toss the slaw close to serving time.
Storage:
- Refrigerator: Store leftover vinegar coleslaw in an airtight container in the refrigerator for up to 3 days. For the best texture and flavor, enjoy it within the first day.
- Note: Once the apple cider vinegar dressing is added, the cabbage will gradually wilt and become softer. This is normal, but it means the slaw will be less crunchy the longer it sits.
More Cabbage Recipes You May Love
Fried Cabbage with Sausage
Cabbage Roll Soup
Roasted Cabbage Wedges
Ham and Cabbage Soup
Vinegar Coleslaw
This easy vinegar coleslaw is crisp, colorful, and full of tangy flavor. It is made with shredded cabbage, carrot, red onion, and a simple apple cider vinegar dressing. It is a great side dish for barbecue, seafood, sandwiches, and grilled dinners.
What You’ll Need
For the Dressing:
- ¼ cup apple cider vinegar
- 1 tablespoon honey, or more to taste
- 2 teaspoons Dijon mustard
- 1 teaspoon celery seed, optional
- ¼ cup olive oil
- Salt and pepper, to taste
For the Slaw:
- ½ head green cabbage, core removed and shredded
- ¼ head purple cabbage, core removed and shredded
- ½ red onion, thinly sliced
- 1 large carrot, grated
How to Make It
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In a small bowl, whisk together the apple cider vinegar, honey, Dijon mustard, celery seed, salt, and pepper. Slowly drizzle in the olive oil while whisking until the dressing is well combined. Set it aside.
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Place the green cabbage, purple cabbage, red onion, and carrot in a large mixing bowl. Pour the apple cider vinegar dressing over the vegetables and toss until everything is evenly coated.
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Refrigerate the vinegar coleslaw until you are ready to serve. Toss once more before serving if the dressing has settled at the bottom of the bowl.
Suggested Equipment
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Mixing Bowls
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Food Processor