Vinegar Coleslaw Recipe
This Vinegar Coleslaw Recipe is crisp, tangy, and refreshingly light! It’s perfect for piling onto pulled pork sandwiches or serving alongside your favorite barbecue dishes. No mayo here, just bold, zippy flavor and a satisfying crunch in every bite!
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This vinegar coleslaw recipe is a fresh, lighter take on the classic! Instead of heavy, mayo-based dressing, it’s tossed in a tangy apple cider vinegar blend that keeps things crisp, vibrant, and full of natural flavor. It’s the kind of side dish that lets the veggies do the talking!
Why this recipe steals the show
- Zing without the guilt: Bold flavor with zero heaviness—perfect for clean eating.
- Crisp to the last bite: No soggy slaw here! This one stays crunchy and fresh.
- Simple but not boring: Just a handful of pantry staples brings big flavor.
- Picnic-proof: No mayo means it holds up beautifully at cookouts and BBQs.
Enjoyed this on our fish tacos. Great to have a low sugar coleslaw recipe that is so flavorful.
— Lisa
Ingredients you’ll need
- Shredded green cabbage: Use a firm, medium-size head and slice it thinly for the best crunch; pat dry if it looks wet so the dressing clings well.
- Shredded red cabbage: Adds vibrant color and a slightly peppery note.
- Shredded carrot: Opt for freshly grated carrots instead of pre-shredded bags for a sweeter flavor and crisper texture.
- Olive oil: Brings richness to the dressing.
- Apple cider vinegar: Provides tang and a hint of fruitiness; shake the bottle before pouring to disperse the “mother” sediment for consistent flavor.
- Dijon mustard: Acts as both flavor booster and emulsifier—helping the oil and vinegar stay blended.
- Honey: Balances the tang with a hint of sweetness.
- Salt & pepper: Season gradually; taste, adjust, and remember the flavors intensify after the slaw sits for a few minutes.
Vinegar Coleslaw Recipe
Ingredients
- 3 cups shredded green cabbage, about a medium head
- 1 1/2 cups shredded red cabbage, about half a medium head
- 1 cup shredded carrot, about 2 to 2 1/2 carrots
- 3 tablespoon olive oil
- 3 tablespoon apple cider vinegar
- 3 teaspoon Dijon mustard
- 3 teaspoon honey
- Salt & pepper to taste
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Instructions
- In a large bowl, combine the green cabbage, red cabbage, and carrot.
- In a small bowl or jar, whisk together the olive oil, vinegar, Dijon mustard, honey, salt, and pepper.
- Pour the dressing over the cabbage mixture and toss well to coat.
- Let it sit for 10 to 15 minutes (or longer) to soften slightly and let the flavors develop.
- Taste and adjust seasoning if needed.
Notes
Did you make this recipe?
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Step-by-step instructions for making vinegar coleslaw
Step 1. In a large bowl, combine the shredded cabbage and carrot.
Step 2. In a small bowl or jar, whisk together the olive oil, vinegar, Dijon mustard, honey, salt, and black pepper.
Step 3. Pour the dressing over the cabbage mixture.
Step 4. Toss well to coat. Let it sit for 10 to 15 minutes (or longer) to soften slightly and let the flavors develop. Taste and adjust seasoning if needed.
Helpful tips
- Slice thinly and evenly: Use a sharp knife, mandoline, or food processor to shred your cabbage and carrots thinly. This helps the dressing soak in and keeps the texture nice and crisp.
- Salt the cabbage (optional): If you want extra crunch, lightly salt the cabbage and let it sit for 10–15 minutes, then pat dry. This draws out excess moisture so your slaw stays crisp longer.
- Let it sit before serving: Coleslaw tastes even better after chilling for 30 minutes. It gives the flavors time to meld and the veggies to soften slightly without getting soggy.
- Customize to taste: Like it sweeter? Add more honey. Want more bite? Add extra Dijon or a splash more vinegar. You could even replace some of the cabbage with broccoli slaw! This recipe is super flexible!
Frequently asked questions
Yes, bagged coleslaw mix is a great timesaver. Just make sure it’s about 4 1/2 to 5 cups. Give it a quick rinse and spin dry so the dressing clings well.
You can prep the veggies and dressing a day ahead. For best crunch, store them separately and toss 30 minutes before serving.
White wine vinegar or red wine vinegar both work well; just taste and adjust the sweetness since they’re both less fruity tasting.
Ways to serve
Here are some delicious ways to serve your vinegar coleslaw:
- Tucked into sandwiches: Add crunch and tang to pulled pork, BBQ chicken, or fish sandwiches.
- On top of tacos: The fresh, zippy flavor pairs perfectly with fish, shrimp, or veggie tacos.
- As a side dish: Serve alongside grilled meats, hot dogs, burgers, or crab cakes for a light, refreshing contrast.
- In a bowl meal: Use it as a base or topping in grain bowls with quinoa or rice and vegetables.
Storage recommendations
Store the vinegar coleslaw in an airtight container for up to 3 to 5 days in the fridge.
If you try this, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Enjoyed this on our fish tacos. Great to have a low sugar coleslaw recipe that is so flavorful.