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 oven-baked 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!
You either love vinegar coleslaw or you hate it; I’m team cant get enough of it. It’s the perfect amount of sweet and zesty. You can eat the 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 bright-colored base. You can use one or the other, but all the colors bring me joy- it’s the little things!
- 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. We keep it simple, but trust me- it’s full of flavor!
SUBSTITUTIONS AND VARIATIONS
- If apple cider vinegar is too pungent, make this same recipe with 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 chilies.
HOW TO MAKE VINEGAR COLESLAW
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.
PREPARATION 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.
SEARCHING FOR MORE LIKE THIS?
If you love this recipe, try one of these BBQ side dishes!
SERVING SUGGESTIONS
- BBQ Carolina Pulled Pork or Chicken
- Oven-Baked Beef Ribs
- BBQ Beef Brisket
- Pulled Pork Sliders
- Grilled Tandoori Chicken
- Bratwurst
- BBQ Baked Chicken Legs
- Hamburger
- Roasted Jerk Chicken
- Hot Dogs
- Blackened Mahi-Mahi
- Oven Baked Drumsticks with Peruvian Spices
WHAT TO DO WITH THE LEFTOVERS
- FRIDGE – If you keep the dressing separate from the slaw it will keep in the fridge for up 5 days, but once you add an acid to thinly sliced vegetables, they begin to wilt. This means you will want to finish it right away; here are some ways to repurpose the coleslaw.
- REPURPOSE – Use vinegar coleslaw as a filling for a taco or garnish a sandwich. You can also treat it as a condiment and top 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.
YOU SHOULD ALSO TRY:
Vinegar Coleslaw
Equipment
- Sharp Knife , or mandolin
- Small Bowl
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
- 1½ 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
- 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.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.