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Vinegar Coleslaw

Tangy, sweet, and crunchy- this Carolina-style vinegar coleslaw is the perfect complement to any roasted or barbecued main dish, like our BBQ baked chicken legs or beef ribs. Our homemade (no-mayo) coleslaw comes together quickly with just a bit of chopping or a quick run to the store for a pre-mixed bag. However you prepare the vegetables, this will be a side you return to again and again! 

A serving of vinegar coleslaw.

Why You’ll Love This Recipe

You either love vinegar coleslaw or hate it. I am on team can’t get enough of it. This vinegar coleslaw has the perfect amount of sweetness and zest. Eat the Carolina-inspired slaw as is, pair it with a sandwich, or serve it with slow-cooked barbecued pork or brisket.

What You Need to Make this Recipe

  • Cabbage: Shred a combination of red and green cabbage for a brightly-colored base. You can use one or the other, but all the colors bring me joy.
  • Carrots: Buy them shredded or shred your own – carrots are a classic coleslaw ingredient.
  • Dressing: Balanced with a combination of honey and vinegar, the dressing for our coleslaw incorporates apple cider vinegar, olive oil, red wine vinegar, honey, celery seed, salt, and black pepper. It’s simple, but trust me – it’s full of flavor!

Additions and Substitutions

  • If apple cider vinegar is too pungent, use rice wine vinegar.
  • Add toasted pumpkin or sunflower seeds for a nice crunch!
  • I love to add thinly sliced scallions from time to time.
  • Increase the heat with serrano chiles.

How to Make Vinegar Coleslaw

The full recipe with measurements is in the recipe card below.

Step 1: Slice the cabbage and carrots into thin strips using a sharp knife or mandolin. Set it aside.

Cut the vegetables into thin slices or buy a pre-mixed bag.

Step 2: Add the ingredients for the vinegar dressing to a small bowl, and give it a quick stir.

Combine the ingredients for the vinegar dressing in a small bowl.

Step 3: Pour the vinegar dressing over the shredded coleslaw mix to serve.

A serving of vinegar coleslaw.

Expert Tips

  • I recommend storing the ingredients in the fridge separately if you intend to have leftovers. They will keep much longer in the fridge that way. 
  • If you’re in a bind or want to cut back on the work, purchase a store-bought coleslaw mix. 

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A serving of vinegar coleslaw.

Serving Suggestions

What to do With the Leftovers

  • Refrigerate  If you keep the dressing and slaw separate, store them in the fridge for up to 5 days. But as soon as you add some acid to the thinly sliced veggies, they start wilting. So it’s best to mix the dressing with the slaw before you dig in to keep it fresh and crunchy.
  • Repurpose  Use vinegar coleslaw as a filling for a taco or use it to garnish a sandwich. You can also serve it as a condiment for burgers, bratwurst, or hotdogs.

Frequently Asked Questions

Is coleslaw healthy for you?

Shredded vegetables are an excellent source of vitamins and minerals, and if you’re worried about the amount of honey used, you can cut back on the dressing for the coleslaw mix with or serve it on the side.

More BBQ Side Dishes:

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A serving of vinegar coleslaw.

Vinegar Coleslaw

Tressa Jamil
Tangy homemade vinegar coleslaw perfectly complements your favorite BBQ dishes, adding a refreshing zing and a satisfying crunch to every bite.
5 from 1 vote
Prep Time 10 minutes
Total Time 10 minutes
Course Salad, Side Dish
Cuisine American
Servings 8 Servings
Calories 118 kcal
Equipment
Ingredients
  
For the Coleslaw Mix:
  • ½ green cabbage, thinly sliced
  • ½ red cabbage, thinly sliced
  • 2 large carrots, julienne
For the Vinegar Dressing:
  • ¼ cup apple cider vinegar
  • 1 teaspoon red wine vinegar
  • ¼ cup olive oil
  • tablespoons dijon mustard
  • 2 tablespoons honey
  • 1 celery seed
  • ½ teaspoon salt
  • ½ teaspoon black pepper, coarse ground
Instructions
 
  • Slice the cabbage and carrots into thin strips using a sharp knife or mandolin. Set it aside.
  • Add the ingredients for the vinegar dressing to a small bowl, and give it a quick stir.
  • Pour the vinegar dressing over the shredded coleslaw mix to serve.
Notes
Expert Tips: 
  • I recommend storing the ingredients in the fridge separately if you intend to have leftovers. They will keep much longer in the fridge that way. 
  • If you’re in a bind or want to cut back on the work, purchase a store-bought coleslaw mix.
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Cup | Calories: 118 kcal | Carbohydrates: 14 g | Protein: 2 g | Fat: 7 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Sodium: 214 mg | Potassium: 298 mg | Fiber: 3 g | Sugar: 9 g | Vitamin A: 3651 IU | Vitamin C: 52 mg | Calcium: 58 mg | Iron: 1 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
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