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Vinegar Coleslaw Recipe

Vinegar Coleslaw

iamwinfred
This classic Vinegar Coleslaw is a light, tangy, and refreshing side dish made with shredded green and purple cabbage, carrots, and green onions tossed in a simple apple cider vinegar dressing. No mayo required — just a bright, sweet-tangy dressing that perfectly balances the crisp vegetables. It comes together in just 15 minutes, gets better the longer it chills, and pairs beautifully with BBQ, grilled meats, fish tacos, burgers, and so much more.
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Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 30 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 8 servings
Calories 75 kcal

Equipment

  • Large mixing bowl For tossing the slaw
  • Mandoline slicer (optional) For fine, even shredding of cabbage
  • Chef's knife For shredding cabbage if not using a mandoline
  • Box grater Large holes for shredding carrots
  • Food processor with shredding attachment (optional) Alternative to box grater for carrots
  • Small mixing bowl or jar with lid For whisking the dressing
  • Whisk or fork For combining the dressing
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Airtight container or plastic wrap For chilling the slaw in the refrigerator
  • Tongs or large serving spoon For tossing and serving
  • Salad spinner (optional) For rinsing and drying shredded cabbage

Ingredients
  

For the Slaw

  • 4 cups green cabbage about half a medium head, finely shredded
  • 1 cup purple cabbage finely shredded
  • 1 cup carrots about 2 medium carrots, shredded (approximately 110g)
  • 3 green onions (scallions) thinly sliced, white and green parts

For the Dressing

  • 1/3 cup apple cider vinegar about 80ml
  • 3 tablespoons granulated white sugar adjust to taste; about 36g
  • 2 tablespoons neutral oil vegetable, canola, or avocado oil; about 30ml
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt adjust to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional, for heat

Optional Garnish

  • green onions extra, sliced, for garnish
  • fresh parsley optional garnish

Instructions
 

  • Remove the outer leaves from both cabbages, cut each head into quarters, and trim away the hard core. Shred as finely as possible into thin, ribbon-like strips about 1/8 inch wide using a sharp knife or mandoline slicer, then add to a large mixing bowl.
  • Peel the carrots and shred them using the large holes of a box grater or a food processor with a shredding attachment. Add the shredded carrots to the bowl with the cabbage.
  • Wash and dry the green onions, then trim the root ends and any dry tops. Thinly slice on a slight diagonal using both the white and green parts, and add to the mixing bowl.
  • In a small bowl or jar, combine the apple cider vinegar, sugar, oil, Dijon mustard, celery seed, garlic powder, salt, pepper, and red pepper flakes (if using). Whisk vigorously for 30 to 60 seconds until the sugar is completely dissolved and the dressing is well combined.
  • Pour the dressing over the vegetables and toss thoroughly with tongs or two large spoons for 1 to 2 minutes until every piece is evenly coated. Taste and adjust seasoning with more salt, vinegar, or sugar as needed.
  • Cover the bowl tightly with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes before serving; 1 to 2 hours is ideal for the best flavor.
  • Give the slaw one final toss before serving to redistribute the dressing, drain any excess liquid if needed, and garnish with extra sliced green onions or fresh parsley. Serve cold.

Notes

  • Shred the cabbage as finely as possible — thin, ribbon-like strips absorb the dressing much better than thick chunks and give the slaw a more pleasant texture.
  • Whisk the dressing until the sugar is completely dissolved before adding it to the slaw. Undissolved sugar will settle unevenly at the bottom of the bowl.
  • Taste and adjust the dressing in the small bowl before pouring it over the vegetables. Add more sugar for sweetness, more vinegar for tang, or more salt to round out the flavors.
  • Don't skip the chill time. At least 30 minutes in the fridge is necessary for the flavors to meld and the cabbage to slightly soften. Overnight is even better.
  • Rinse and spin the shredded cabbage dry before mixing. This reduces bitterness and helps the slaw stay crisp longer.
  • Before serving leftovers, drain off any pooled liquid at the bottom of the container and toss well. A fresh splash of apple cider vinegar and a pinch of salt will refresh the flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 4 to 5 days. Do not freeze — the cabbage will become mushy when thawed.
  • For a spicy version, increase the red pepper flakes to 1 teaspoon or add 1 to 2 teaspoons of your favorite hot sauce to the dressing.
  • Swap the granulated sugar for 2 tablespoons of honey for a more floral, nuanced sweetness, or use a sugar substitute for a low-sugar version.
  • For an Asian-inspired variation, replace the apple cider vinegar with rice vinegar, add 1 teaspoon of sesame oil and 1 teaspoon of soy sauce, and top with sesame seeds and fresh cilantro.

Nutrition

Serving: 1ServingCalories: 75kcalCarbohydrates: 10gProtein: 1gFat: 3.5gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 175mgPotassium: 175mgFiber: 2gSugar: 7gVitamin A: 45IUVitamin C: 30mgCalcium: 4mgIron: 3mg
Keyword apple cider vinegar slaw, bbq side dish, coleslaw recipe, no mayo coleslaw, vinegar coleslaw
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