Vinegar Coleslaw
This Vinegar Coleslaw Recipe is a crisp, tangy no-mayo side made with shredded cabbage, apple cider vinegar, and a simple seasoned dressing. Great for BBQ, sandwiches, tacos, and cookouts.
Servings: 8
Calories: 52kcal
Ingredients
For the slaw
- 16 oz Coleslaw Mix I used one with cabbage, thinly sliced carrots and radicchio, 12-14 oz bags also work if that's what's in your market.
- ¼ cup Red Onion thinly sliced
- 2 tbsp Fresh parsley or cilantro, chopped
For the dressing
- 5 tbsp Apple Cider Vinegar
- 2 tbsp Avocado oil or olive oil
- 2 tsp Dijon mustard
- 1 tbsp Granulated Sweetener
- ½ tsp celery seeds
- 1 tsp Natural Ancient Sea Salt
- ½ tsp Black Pepper
- ½ tsp Garlic Powder
- ¼ tsp Onion Powder
Instructions
- Add all of the the dressing ingredients to a small bowl. Whisk them together until combined.
- Add the cabbage mixture, onion, and parsley to a large bowl.
- Pour the dressing over the vegetables and toss until evenly coated.
- Refrigerate for at least 30 minutes, but 2-4 hours is even better for the flavors to develop.
- Toss again before serving. Taste and adjust with more salt, pepper, vinegar, or sweetener if needed.
Notes
- Chill: Refrigerate for at least 30 minutes. For a softer, more marinated slaw, chill 2–4 hours.
- Keep it crisp: Use the full 16-ounce bag of coleslaw mix and avoid adding extra dressing before the cabbage has time to rest.
- Adjust to taste: Add more vinegar for tang, sugar for sweetness, or salt and pepper after chilling.
- Storage: Refrigerate in an airtight container for up to 3 days. Toss before serving.
- Do not freeze: The cabbage will become soft and watery after thawing.
Nutrition
Calories: 52kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 316mg | Potassium: 124mg | Fiber: 2g | Sugar: 2g | Vitamin A: 142IU | Vitamin C: 22mg | Calcium: 30mg | Iron: 0.5mg
