Vinegar Coleslaw Recipe

This Vinegar Coleslaw Recipe gives you crisp cabbage and a tangy apple cider vinegar dressing without any mayonnaise. A little sugar balances the vinegar, while celery seed and other seasonings add the flavors you want in coleslaw.

Serve this vinegar-based coleslaw with barbecue, fried chicken, burgers, seafood tacos, or summer cookout meals. Add it to my Fried Chicken Sandwich, serve it with Slow Cooker Ribs, or spoon it onto Salmon Tacos.

Why You’ll Love This Recipe

• No mayonnaise: The vinegar dressing keeps the slaw crisp, tangy, and light.
• Easy to make ahead: Give it at least 30 minutes to chill before serving.
• Works with many meals: Serve it as a side dish or add it directly to sandwiches and tacos.

Ingredients You’ll Need

Find the exact amounts in the recipe card at the bottom of the post.

For the Slaw

• Coleslaw mix: I use a 16-ounce bag with shredded cabbage, carrots, and radicchio. A regular green-and-red cabbage mix also works. You could also shred the cabbage yourself.
• Red onion: Slice it very thinly so it adds flavor without taking over the slaw.
• Fresh parsley or cilantro: Use parsley for a more classic coleslaw. Cilantro works well when serving it with tacos or bowls.

For the Dressing

• Apple cider vinegar: Gives the dressing its tangy flavor without tasting as sharp as plain white vinegar.
• Avocado oil or olive oil: Softens the vinegar and helps the dressing coat the cabbage.
• Dijon mustard: Adds flavor and helps the oil and vinegar come together.
• Granulated sugar: Balances the vinegar without making the slaw too sweet.
• Celery seed: Gives the slaw its familiar coleslaw flavor.
• Sea salt and black pepper: Season the dressing and bring out the flavor of the vegetables.
• Garlic powder and onion powder: Add savory flavor without leaving pieces of raw garlic or onion in the dressing.

How to Make Vinegar Coleslaw

Mix the Dressing

Whisk the dressing until the sugar dissolves and the oil no longer sits separately on top.

Add the Vegetables

Place the coleslaw mix, red onion, and herbs in a large bowl. Break apart any clumps of cabbage.

Toss the Slaw

Pour the dressing over the vegetables and toss until everything is lightly coated. You should not have a large pool of dressing at the bottom. If you do, just give it 1-2 more tosses. It might look like there isn’t enough dressing at first, but coleslaw is one of those sides where the more you mix, the more the flavors blend together.

Chill

Refrigerate the coleslaw before serving. A shorter chill keeps it crisp, while a few hours gives the dressing more time to soak into the cabbage.

Taste and Serve

Toss the slaw again, then taste it. Add more vinegar, sugar, salt, or pepper only if needed.

Tips for the Best Vinegar Coleslaw

• Use the full bag of coleslaw: This amount of dressing is made for a 16-ounce bag. Using less cabbage can make the slaw too wet (most noticeable after letting it chill and the cabbage starts to break down).
• Whisk until the sugar dissolves: This gives the dressing a smoother texture.
• Do not add more dressing right away: The cabbage releases moisture as it chills.
• Choose your texture: Chill it for about 30 minutes for crisper cabbage or 2 to 4 hours for a softer, more marinated slaw.
• Taste after chilling: The flavor changes as the slaw rests, so make any final adjustments just before serving.

Easy Swaps and Variations

• Shred your own cabbage: Use thinly sliced green cabbage, red cabbage, and carrots instead of bagged coleslaw mix.
• Use another vinegar: White wine vinegar or rice vinegar gives the dressing a milder flavor. Plain white vinegar makes it sharper.
• Change the herbs: Use parsley for a classic flavor or cilantro for tacos and bowls.
• Add more crunch: Mix in sliced bell peppers, radishes, or celery.
• Add some heat: Stir in red pepper flakes, cayenne, or sliced jalapeños.
• Make it less sweet: Reduce the sugar, then taste the dressing before adding it to the cabbage.

What to Serve With Vinegar Coleslaw

Serve this slaw with rich, saucy, or crispy foods when you want something fresh and tangy on the plate.

• For barbecue, add Slow Cooker Ribs or Air Fryer Ribs. Round out the meal with Baked Macaroni and Cheese and Homemade Cornbread.
• Pile the slaw onto my Fried Chicken Sandwich, or serve it on the side with Homemade French Fries in the Air Fryer or Air Fryer Potato Wedges. It also makes a crisp topping for Salmon Tacos and Blackened Shrimp Tacos. Use cilantro instead of parsley when you plan to serve the slaw with tacos.

Make-Ahead and Storage

• Make ahead: Prepare the coleslaw 30 minutes to 4 hours before serving, depending on how crisp you want it.
• Store: Refrigerate leftovers in an airtight container for up to three days.
• Before serving: Toss the slaw again to mix in the dressing that settles at the bottom.
• Texture: The cabbage will soften more each day.
• Freeze: Do not freeze it. The cabbage will become soft and watery after thawing.

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