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Tangy Vinegar Coleslaw pinterest

Tangy Vinegar Coleslaw

This refreshing vinegar-based coleslaw stays crisp longer than mayo versions and perfectly complements smoked and grilled meats with its palate-cleansing acidity. Unlike creamy versions that become soggy quickly, this slaw actually improves with time!
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Course: Side Dish
Cuisine: American, Southern
Keyword: Coleslaw, Vinegar Coleslaw, Tangy Coleslaw, No Mayo Coleslaw, Cabbage Salad
Prep Time: 20 minutes
Cook Time: 0 minutes
Marinating Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8 servings
Calories: 85kcal

Equipment

  • Large bowl
  • Small Saucepan
  • Whisk
  • Knife or Food Processor

Ingredients

Vegetables

  • 1 medium green cabbage about 2 pounds, finely shredded
  • 1 medium carrot grated or julienned
  • 1 small red onion thinly sliced
  • 1 bell pepper preferably red for color, thinly sliced

Dressing

  • 3/4 cup apple cider vinegar substitute with white vinegar for a sharper taste
  • 1/4 cup granulated sugar or honey for a more complex sweetness
  • 2 tbsp vegetable oil
  • 1 tbsp Dijon mustard whole grain mustard works beautifully too
  • 1 tsp celery seeds
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp red pepper flakes optional, for heat lovers

Instructions

  • Remove the outer leaves of the cabbage and cut it in half through the core. Cut out the tough core and slice the cabbage into thin strips about 1/8 inch thick, or use a food processor with the slicing attachment.
  • Transfer the sliced cabbage to a large bowl along with the grated carrot, sliced onion, and bell pepper.
  • In a small saucepan, combine the apple cider vinegar and sugar. Heat over medium heat, stirring until the sugar completely dissolves, about 2-3 minutes.
  • Remove from heat and whisk in the oil, mustard, celery seeds, salt, pepper, and optional red pepper flakes.
  • Pour the warm dressing over the cabbage mixture and toss thoroughly to coat all ingredients evenly.
  • Cover the bowl and refrigerate for at least 1 hour, though 4 hours will deliver optimal flavor. Toss occasionally to ensure even marination.
  • Before serving, taste and adjust seasonings as needed. Drain excess liquid or serve with a slotted spoon if you prefer a less wet slaw.

Notes

This vinegar-based slaw actually improves with time, unlike mayo versions that become soggy quickly. It can be stored in an airtight container in the refrigerator for up to 5 days. For maximum crispness, drain excess liquid before returning to the refrigerator. Do not freeze as the texture will become unpleasantly soft.
For a healthier version, you can reduce the sugar or substitute with monk fruit sweetener or stevia. Add shredded Brussels sprouts, broccoli stems, or toasted nuts for extra nutrition.

Nutrition

Calories: 85kcal | Carbohydrates: 14g | Protein: 1.5g | Fat: 3g | Saturated Fat: 0.2g | Sodium: 205mg | Fiber: 2.5g | Sugar: 9g | Vitamin A: 30IU | Vitamin C: 45mg | Calcium: 4mg | Iron: 3mg
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