Vinegar Coleslaw Recipe – Sweet and Tangy
This vinegar coleslaw recipe is a no-mayo coleslaw made with finely shredded cabbage, carrots, bell pepper and onion tossed in a tangy vinaigrette. It’s the perfect side dish.
What is the best recipe for coleslaw? I got it right here. If you prefer your coleslaw without mayonnaise, this is the best way to prepare it. Coleslaw is a must for summer cooking. It’s a side dish that goes with anything off the grill. I’m always disappointed if I attend a barbecue and there is no coleslaw.
Coleslaw is often prepared with mayo for more of a creamy coleslaw, but vinegar-based coleslaw is becoming more and more popular. You’ll find it more in the southern U.S., though it is thankfully working its way northward.
I have a creamy coleslaw recipe that you may want to try if you prefer your coleslaw with mayo, but if you prefer the oil and vinegar version, here you go!
How to Make Vinegar Coleslaw
First, finely shred a medium-sized head of green cabbage along with a large carrot and one red bell pepper. Add them to a large bowl.
Thinly slice a small red onion and add it to the bowl.
Make your vinaigrette by whisking together 1/3 cup olive oil, 1/3 cup apple cider vinegar, 2 tablespoons honey, 1 tablespoon spicy brown mustard, 1 tablespoon dried basil, 1 teaspoon dry mustard, 1 teaspoon celery seed, 1 teaspoon red chili flakes and a bit of salt and pepper to your personal taste.
Next, pour the vinaigrette over the slaw mix and toss everything. Make sure the veggies are evenly coated with the oil and vinegar mixture.
You can serve up your vinegar coleslaw right away if you’d like, but I like to let the flavors mingle and develop in the refrigerator, covered, for an hour before serving it up.
What’s the Best Vinegar for Coleslaw?
Apple cider vinegar is the best vinegar for making any vinegar based coleslaw recipe, as it has an inherent sweetness that accentuates the dish. You can use white vinegar, however, if you’d prefer. A good white wine or champagne vinegar is a good substitute as well.
What Goes With Coleslaw?
Coleslaw is best served with anything off the grill, like burgers or hot dogs, grilled chicken, pork chops, or steaks. It’s a summer bbq staple, offering up a wonderful tangy crunch.
It’s also great served over pulled pork sandwiches, providing a light and bright crunchiness to complement soft and juicy pork. Scoop some onto grilled sausages or sandwiches as an alternative to more traditional condiments.
Serve Your Coleslaw With Some of These Popular Recipes
- Grilled Pork Chops with Carolina Mustard BBQ Sauce
- Grilled Shrimp Po’ Boys
- Spicy Grilled Chicken Sandwiches
- Choripan Argentina (Grilled Chorizo Sausages) – SO GOOD!
- Grilled Harissa Chicken Legs
- Grilled Beer Brats with Homemade Beer Cheese – Did Someone Say BEER?
- Grilled London Broil
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
This vinegar coleslaw recipe is a no-mayo coleslaw made with finely shredded cabbage, carrots, bell pepper and onion tossed in a tangy vinaigrette. It's the perfect side dish.
- 1 medium sized head of cabbage shredded
- 1 large carrot finely shredded
- 1 red bell pepper shredded
- 1 small red onion thinly sliced
- 1/3 cup olive oil
- 1/3 cup apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon spicy brown mustard
- 1 tablespoon dried basil
- 1 teaspoon dry mustard
- 1 teaspoon celery seed
- 1 teaspoon red chili flakes
- Salt and pepper to taste
Mix the cabbage, carrot, bell pepper and red onion together in a large bowl.
In a separate small bowl, whisk together the olive oil, vinegar, honey, brown mustard, dried basil, dry mustard, celery seed, red chili flakes and a bit of salt and pepper.
Pour the vinaigrette into the slaw mixture and toss to coat.
Serve right away, or refrigerate for 1 hour to let the flavors mingle and develop even more flavor.
You can serve up your vinegar coleslaw right away if you'd like, but I like to let the flavors mingle and develop in the refrigerator, covered, for an hour before serving it up.
Great as a summer side dish, or serve it as a topping on a pulled pork sandwich. Delicious.