Vinegar Coleslaw Recipe
This Vinegar Coleslaw Recipe is everything you love about coleslaw with no mayo! It’s crunchy, addictive and tossed in a tangy, flavorful coleslaw vinaigrette. It can be prepped entirely in advance and it’s a healthy side dish that everyone will love!
I’m all about summer side dishes and may even like them more than the main dish. While I love hearty sides like orzo pasta salad and southern caviar, coleslaws are my all time favorite because of the crunchy texture.
My classic coleslaw and broccoli slaw recipes are tossed with my tried and true creamy coleslaw dressing, and have been staples for years.
I truly enjoy them, but I’m a huge fan of tangy vinegar based coleslaws as well. This Vinegar Coleslaw Recipe is crunchy and addictive with a zesty dressing and no mayo in sight.
It’s a fresh take on slaw that will win everyone over, and it’s amazing with grilled meats, burgers, pulled pork or whatever you may be serving.
Why you’ll love this recipe:
- This vinegar coleslaw recipe is a crunchy blend of cabbage, carrot and green onion and it’s tossed with a zesty coleslaw vinaigrette.
- It’s a healthy side dish that’s perfect for barbecues, picnics and even game day.
- This coleslaw with no mayo is low carb, gluten-free and vegan.
- Most of the prep may be done in advance making slaw assembly a breeze.
Vinegar slaw recipe ingredients
This vinegar based coleslaw recipe includes many ingredients that are customizable as outlined in the ingredient notes below.
Ingredient notes
- Cabbage. This no mayo coleslaw includes 1/2 head of green cabbage and 1/2 head of purple cabbage, which yields roughly 6 cups of thinly sliced cabbage. See my cabbage produce guide for instructions on how to cut it, and find useful ways to use any leftovers. You can also purchase pre-shredded cabbage blends as a time saver if you prefer.
- Carrot. Grate one large carrot to add a nice pop of color and flavor to the cabbage.
- Green onions. Green onions add freshness as well as savory flavor. You can substitute it with red onion if you prefer. If you’re following a Low FODMAP diet, use just the green tops of the green onions or sub with chives.
- Apple cider vinegar. This is my vinegar of choice for its tangy flavor and health benefits. It may be substituted with white vinegar as well.
- Oil. Olive oil works well here, or use what you have on hand.
- Maple syrup. Sweetness from the maple syrup balances out the tangy flavor of the vinegar and the savory flavor of the mustard. It may be substituted with honey, or you can omit it altogether to make this recipe Whole30 or keto.
- Grainy mustard. This is the secret ingredient in the coleslaw vinaigrette. It adds savory depth of flavor, also known as umami, and it also acts as an emulsifier. It may be substituted with dijon mustard, which oftentimes has a stronger flavor. If using dijon, start with one tablespoon and add more as needed.
- Celery seeds. These are seeds from wild celery and add a bit of celery flavor to the dressing, as well as savory, earthy flavor. This ingredient is completely optional.
How to make no mayo coleslaw
This no mayo coleslaw recipe comes together very quickly. Simply prep the vegetables and the dressing, and toss it all together.
Pro tip: Prep the cabbage and coleslaw vinaigrette up to a few days in advance. You can also purchase (2) 16 ounce packages of your favorite coleslaw blend to save time!
See the recipe card below for full instructions.
- Place the vinegar, oil, maple syrup, mustard, celery seeds, salt and pepper in a jar.
- Secure the lid and shake vigorously until emulsified.
- Place the cabbage, carrot and green onions in a large bowl.
- Add the desired amount of dressing and toss well to coat.
FAQs
This vinegar based coleslaw recipe is lower in fat and calories than mayo based coleslaws. It is also low in carbs and is a good source of Vitamin A, potassium and fiber.
The coleslaw vinaigrette includes some maple syrup for sweetness, but it may be scaled back or omitted altogether to make this recipe low in sugar or sugar free.
Apple cider vinegar is a great choice for coleslaw dressing as it adds a ton of flavor. Choose apple cider vinegar with the mother for additional health benefits as well.
It may be substituted with white vinegar or white balsamic.
This apple cider vinegar coleslaw will keep in the refrigerator for up to 3 days. Keep in mind that the cabbage will soften over time.
Serving suggestions
This vinegar based coleslaw recipe is extremely versatile. Below are some delicious ways to serve it!
- It’s great served with grilled meats such as grilled tomahawk steak, grilled burgers or grilled bbq chicken. It’s also incredible alongside Instant Pot ribs!
- Serve with air fryer chicken breast or air fryer pork chops on busy weeknights.
- It’s a great game day side dish served with Instant pot chicken wings, air fryer meatballs and air fryer sweet potato fries.
- It’s the perfect topper for sandwiches with bbq pulled chicken or Instant pot pulled pork.
- Customize this salad with your favorite add-in’s such as dried fruit, apples, chopped veggies and herbs, or nuts and seeds.
Recipe notes
- Pro tip: Prep the cabbage and coleslaw vinaigrette up to a few days in advance. You can also purchase (2) 16 ounce packages of your favorite coleslaw blend to save time!
- For best results, don’t toss the slaw in the coleslaw vinaigrette more than one hour before serving as it will lose some of its crunchy texture.
- See cabbage produce guide for instructions on how to cut it, and find useful ways to use any leftovers.
- Store leftover vinegar coleslaw in the refrigerator for up to 3 days.
More healthy side dishes you’ll love:
- Fennel and apple slaw
- Kale slaw
- Mexican coleslaw by The Kitchen Magpie
- Napa cabbage salad
- Shaved brussels sprout salad
- Vegan coleslaw
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Vinegar Coleslaw Recipe
Ingredients
- 1/2 head green cabbage thinly sliced; about 4 cups
- 1/2 head purple cabbage thinly sliced; about 2 cups
- 1 large carrot grated
- 3 green onions sliced thinly on the bias; use only dark green parts for Low FODMAP
- 1/4 cup apple cider vinegar
- 3 tablespoons olive oil
- 1.5 tablespoons maple syrup sub with honey
- 1.5 tablespoons grainy mustard sub with dijon, using only 1 tablespoon if very strong in flavor
- 1/2 teaspoon celery seeds optional
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place the cabbage, carrot and green onions in a large bowl and set aside.1/2 head green cabbage, 1/2 head purple cabbage, 1 large carrot, 3 green onions
- Place the apple cider vinegar, olive oil, maple syrup, grainy mustard, celery seeds, salt and pepper in a jar. Secure the lid and shake well until emulsified.1/4 cup apple cider vinegar, 3 tablespoons olive oil, 1.5 tablespoons maple syrup, 1.5 tablespoons grainy mustard, 1/2 teaspoon celery seeds, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Pour the desired amount of dressing over the coleslaw and toss until well coated (you may not need all the dressing). Let stand 5-10 minutes before serving to allow the flavors to meld. Enjoy!
Notes
- Pro tip: Prep the cabbage and coleslaw vinaigrette up to a few days in advance. You can also purchase (2) 16 ounce packages of your favorite coleslaw blend to save time!
- For best results, don’t toss the slaw in the coleslaw vinaigrette more than one hour before serving as it will lose some of its crunchy texture.
- See cabbage produce guide for instructions on how to cut it, and find useful ways to use any leftovers.
- Store leftover vinegar coleslaw in the refrigerator for up to 3 days.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
4 Comments on “Vinegar Coleslaw Recipe”
Love vinegar dressing on cabbage slaw. Thank you for sharing your recipe!
You’re welcome and I hope you enjoy it!
Try this option, Omit the Olive oil.
Chop 1 pound slightly frozen bacon. Render and fry bacon in fry Pan with one cup water. Drain bacon. Return bacon and 3 tbsp of drippings to Pan. Add all other dressing ingredients and warm. Toss with cabbage and serve warm.
Everything is better with bacon. 🙂