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 is mayo based 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!
Let's talk about how we make vinegar coleslaw, shall we?
Vinegar Coleslaw Ingredients
- FOR THE SHREDDED VEGETABLES
- Cabbage
- Carrot
- Red Bell Pepper
- Red Onion (green onions are nice as well)
- FOR THE VINAIGRETTE / DRESSING
- Olive Oil
- Apple Cider Vinegar (a good tangy vinegar)
- Honey
- Spicy Brown Mustard (Dijon mustard is good, too)
- Seasonings. Dried basil, dry mustard, celery seed, red chili flakes, sea salt and black pepper.
How to Make Vinegar Coleslaw - the Recipe Method
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. In a small bowl, whisk 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 vinegar based dressing over the coleslaw mix and toss everything. Season with salt and pepper to taste. Make sure the veggies are evenly coated with the sweet and tangy dressing.
BOOM! DONE!
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.
Recipe Notes & Tips
- 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.
- Other Vegetables. You use other vegetables in your coleslaw to make it your own. Crunchy vegetables make the best choices. Consider purple or red cabbage, green onion and other spicier chili peppers to add some variety. Others to try are radicchio, broccoli, celery, apple, pear and others.
- Punch Up Your Coleslaw. You can consider coleslaw a base recipe that is ripe for additional ingredients. Add some punch and pizzazz to your vinegar coleslaw with other ingredients like fresh or pickled cherries, pickled peppers, spiced nuts, grapes or tropical fruit like pineapple.
- 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
Try Some of My Other Popular Side Dishes
- Jerk Rubbed Grilled Corn on the Cob
- Elotes Salad (Mexican Corn Salad)
- Cajun Corn Maque Choux
- Grilled Corn Salad
- Succotash
- Collard Greens Recipe
- Pikliz (Haitian Pickled Slaw)
- Black Bean Salad
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.
Vinegar Coleslaw Recipe
Ingredients
- 1 medium sized head of cabbage shredded or chopped
- 1 large carrot finely shredded
- 1 red bell pepper shredded
- 1 small red onion thinly sliced
FOR THE VINAIGRETTE / DRESSING
- 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
Instructions
- 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.
Video
Notes
Nutrition Information
NOTE: This post was updated on 7/9/21 to include new photos, video and information. It was originally published on 7/3/19.
Hank says
Great recipe for coleslaw. One thing I do is once all the ingredients are mixed
Mike Hultquist says
Thanks, Hank!
Judy says
Great recipe! Love the addition of the red pepper flakes. Perfect dressing.
Mike Hultquist says
Glad you enjoyed it, Judy!!
Rosemarie says
We love your recipes!!
My guy likes hot and and asks for me to make your recipes all the time!!
Thanks!
Mike Hultquist says
Thanks, Rosemarie! Glad you are enjoying the recipes!
Mary says
Great recipe! I used pineapple vinegar (from Rancho Gordo), green onion instead of red, a Jalapeno, a Fresno pepper, half the oil, and fresh cilantro instead of basil. Served as a side with BBQ pork, and next day put it on my Cod street tacos. Very versatile and yummy!
Mike Hultquist says
Perfection right there, Mary! Thanks for sharing!!
Ed says
Favorite slaw! Goes great with everything. We usually add a chopped habanero and a chopped serrano for extra kick. Keep up the great work!
Michael Hultquist - Chili Pepper Madness says
Nice! Thanks for the comments, Ed! Glad you love it as much as we do! Love the habanero addition.
Vicky Paras says
This was just wonderful!!!! The whole fam enjoyed it!!!! This is in my rotation now!!!!
Michael Hultquist - Chili Pepper Madness says
Nice! Glad everyone enjoyed it, Vicky!
Abbey says
Looking for a recipe like one we had on vacation. This is so good, well balanced and more satisfying than sugar for sweetness.
I grated a whole jalapeño pepper instead of the red pepper flakes, like they do at Leullas BBQ in Asheville.
Ten stars!
Michael Hultquist - Chili Pepper Madness says
Awesome! Glad you found it, Abbey! So good. I love Asheville!
Raimo Tarkkonen says
Just made this. Good! No mayo makes it so fresh.
Michael Hultquist - Chili Pepper Madness says
Thanks, Raimo! Glad you enjoyed it!
Steve Korn says
Michael, what spicy nuts would pair well? Was thinking of toasted pine nuts...but they're not spicy.
Michael Hultquist - Chili Pepper Madness says
Pine nuts would be great for this, Steve. I love them. Macadamia nuts, too. Yum!
Mark S Bergman says
Delicious!
Michael Hultquist - Chili Pepper Madness says
Thanks, Mark!
Mel says
Had to make this..Only thing I didn't have was celery seed,so subbed it with dried celery leaves.
In the fridge for 4 hours,had it with BBQ'd Cumberland sausages and pork belly.
Result ? Awesome ! Thanks Mike ..
Michael Hultquist - Chili Pepper Madness says
Nice! Glad you enjoyed it, Mel. I love it.
Rod Rosburg says
This looks great. I bet it would pair well with a Carolina Style Pulled Pork.
Michael Hultquist - Chili Pepper Madness says
OMG, yes! SO GOOD on a pulled pork sammich. Definitely Carolina style.
Pablo Kalnay says
I tried this coleslaw in a small restaurant somewhere in Illinois 20 years ago, and I have been looking for a good recipe to replicate it! Great alternative to the regular coleslaw
Michael Hultquist - Chili Pepper Madness says
Awesome! Enjoy, Pablo! We love it.
Connie Bussey says
I made it for a luncheon tomorrow, hope it is okay to sit overnight. My initial taste of it is amazing and will make this again.
Michael Hultquist - Chili Pepper Madness says
Wonderful! Thanks, Connie! Enjoy.