Ditch the creamy dressings for Carolina-style vinegar coleslaw, a perfect complement to roasted or barbecue main dishes, like BBQ-baked chicken legs or beef ribs. The tangy homemade coleslaw comes together quickly with just a bit of chopping. The coleslaw is a perfect side dish for the summer months, get-togethers, and barbecues.
Key Ingredients
- Cabbage: Shred green or red cabbage for the base of your coleslaw. Short on time? Use a bag of store-bought coleslaw in a pinch.
- Carrots: Toss in shredded or pre-shredded carrots for extra crunch and flavor.
- Dressing: Whip up a homemade vinegar coleslaw dressing using apple cider vinegar, Dijon mustard, white sugar or honey, kosher salt, coarse black pepper, celery seeds, and extra-virgin olive oil.
Additions and Substitutions
- Get your veggies in. Replace the yellow onions with thinly sliced green onions or red onions. Add green bell peppers and radishes, or increase the heat with jalapeño or serrano peppers.
- Experiment with mix-ins. Add toasted pumpkin seeds or sunflower seeds.
How to Make Vinegar Coleslaw
The full recipe with measurements is in the recipe card below.
Step 1: Prepare the green and red cabbage and carrots using a sharp knife, mandolin, or food processor fitted with the grater. Transfer the veggies to a large mixing bowl.
Step 2: In a small bowl, combine the apple cider vinegar, Dijon mustard, white sugar, celery seed, salt, and black pepper. Then, add the oil and whisk until smooth.
Step 3: Pour the dressing ingredients over the cabbage mixture and toss to coat. Cover the bowl and refrigerate for an hour. Serve chilled or room temperature.
If you enjoy vinegar coleslaw, pair it with one of these dinner recipes!
Serving Suggestions
Eat the tangy vinegar coleslaw as is, pair it with a sandwich, or serve it with slow-cooked barbecued pork or brisket.
- Pork: Pulled Pork Sandwiches, Pulled Pork Sliders
- Chicken: Pulled Chicken Sandwiches, BBQ Baked Chicken Legs
- Beef: Beef Ribs, Brisket in the Oven, Brisket Sliders
- Sausages: Bratwurst, Hot Dogs, Chicken Sausage
- Burgers: Hamburger, Air Fryer Turkey Burgers, Turkey Smash Burger, Air Fryer Chicken Burgers
- Fish: Blackened Mahi Mahi, Fish Tacos
- Sides: Dutch Oven Mac and Cheese, Corn Bread
What To Do With Leftovers
- Refrigerate: If you keep the coleslaw dressing and vegetables separate, they will keep for five days in an airtight container. Once you add the dressing to the thinly sliced vegetables, they start wilting. So it’s best to mix the dressing with the slaw just before you’re ready to serve so it’s nice and crunchy.
- Repurpose: The leftover coleslaw becomes tender the next day, making it a tasty filling for a taco, or use it to garnish a sandwich. You can also serve it as a condiment for burgers, bratwurst, or hotdogs.
More BBQ Side Dishes:
Vinegar Coleslaw
- Small Bowl
- 1 small green cabbage, thinly shredded
- ½ small red cabbage, thinly shredded
- 1 large carrot, thinly shredded or julienne
- ½ cup apple cider vinegar
- ¼ cup Dijon mustard
- 2 tablespoons white sugar or honey
- 1 teaspoon celery seed
- ½ teaspoon kosher salt
- ½ teaspoon coarse black pepper
- ¼ cup extra-virgin olive oil
- Prepare the green and red cabbage and carrots using a sharp knife, mandolin, or food processor fitted with the grater. Transfer the veggies to a large mixing bowl.
- Combine the apple cider vinegar, Dijon mustard, white sugar, celery seed, salt, and black pepper in a small bowl. Then, add the oil and whisk until smooth.
- Pour the dressing ingredients over the cabbage mixture and toss to coat. Cover the bowl and refrigerate for an hour. Serve chilled or room temperature.