Try this tangy twist on coleslaw! This refreshing Vinegar Coleslaw recipe is made without mayo, featuring a zesty vinegar dressing.
Want a tangy and refreshing coleslaw that steals the spotlight at your next barbecue or picnic? Then get ready to wow your guests with this Vinegar Coleslaw recipe, a cool twist on the classic favorite. With vibrant colors, crispy cabbage, and a zingy vinegar dressing that’ll make your taste buds dance. Whether you pair it with juicy hamburgers or mouthwatering Grilled Ribs, this coleslaw guarantees a burst of flavor in every bite. Best part? It’s a breeze to whip up, so you can spend less time cooking and more time savoring fun-filled moments.
Why This Recipe Works
- Apple cider vinegar gives this dressing a tangy kick, balancing the sweetness of the vegetables.
- By using fresh cabbage instead of a pre-shredded mix, you’ll enjoy a superior texture that is crisp and satisfying.
- Customizable sweetness and acidity to your liking by adding more sugar or vinegar, making it perfect for individual taste preferences.
Red Onion: Use a small red onion, thinly sliced. If you prefer a milder onion flavor, you can substitute it with a sweet onion or shallots.
Vinegar: Opt for high-quality cider vinegar for the best flavor. If you don’t have cider vinegar, you can substitute white vinegar or white wine vinegar.
Olive Oil: Choose a good-quality extra-virgin olive oil to enhance the overall taste of the coleslaw.
Mustard: We use whole grain, but yellow or Dijon mustard will also work well in this recipe.
Celery Salt: If you don’t have celery salt, you can substitute it with celery seed.
Granulated Sugar: Adjust the sweetness to your liking by adding more or less sugar. You can also use brown sugar for a different flavor profile.
Salt & Pepper: Use your preferred type of salt and freshly ground black pepper for seasoning.
Green and Red Cabbage: It’s important to use fresh cabbage and shred it fine for the best texture. Avoid using pre-shredded coleslaw mix for this recipe, as fresh cabbage provides superior texture and flavor.
Carrots: Use large carrots, peeled and grated, for added color and sweetness.
Preparing The Cabbage For Coleslaw
To keep the cabbage crisp when dressed, slice the cabbage into thin, uniform pieces. You can use a sharp knife or a food processor for this. After slicing, place the cabbage in a large bowl or colander. Sprinkle a teaspoon of salt over the cabbage slices and toss them gently to distribute the salt. Let the cabbage rest for 10 to 15 minutes to allow the salt to absorb excess moisture. During this time, you may notice some liquid accumulating.
After resting, rinse the cabbage under cold water to remove the salt. Make sure to drain it thoroughly to remove excess water. You can use a salad spinner to spin the cabbage in batches or press it gently with a rubber spatula in a colander. Once the cabbage is well-drained, it’s ready to be used in your coleslaw recipe.
Step By Step Instructions
Start by soaking the sliced red onion in cold water to reduce its sharpness. Let it sit for about 10 minutes while you prepare the other ingredients.
In a large mixing bowl, whisk together ¼ cup of cider vinegar, olive oil, yellow mustard, celery salt, and 3 tablespoons of granulated sugar until well combined. Season with salt and pepper to taste.
Drain the soaked red onion and add it to the dressing mixture, stirring to coat.
Add the ½ lb shredded green cabbage, ½ lb red cabbage, and 2 large grated carrots to the bowl. Toss everything together until the vegetables are evenly coated with the dressing.
Taste the coleslaw and adjust the sweetness or acidity to your liking. If desired, add up to 2 teaspoons of sugar or vinegar, one teaspoon at a time, and mix well.
Serve the Vinegar Coleslaw chilled as a refreshing and tangy side dish alongside your favorite main courses.
- Use fresh cabbage: Opt for fresh cabbage instead of pre-shredded coleslaw mix. It provides better texture and flavor.
- Drain cabbage properly: If you don’t have a salad spinner, use a colander to drain the cabbage. Press it gently with a rubber spatula to remove excess liquid. This step ensures a crisp coleslaw.
- Adjust sweetness and acidity: Coleslaw’s sweetness level varies among individuals. Follow the recipe as directed, then taste and adjust by adding up to 2 teaspoons of sugar or vinegar, one teaspoon at a time.
- Choose high-quality ingredients: Select good-quality cider vinegar, extra-virgin olive oil, and fresh vegetables for the best taste.
- Be mindful of seasoning: Season the coleslaw dressing with salt and pepper to taste. Remember that flavors will meld as the coleslaw chills, so it’s better to slightly under-season at first.
- Customize with additional ingredients: Feel free to add your personal touch by incorporating diced bell peppers, sliced radishes, or even dried cranberries to the coleslaw.
- Microwave for faster liquid removal: If you’re short on time, you can speed up the process of removing excess liquid from cabbage by microwaving it tossed with salt and sugar on high power for 1 minute. This helps the cabbage shed liquid more quickly.
- Chill before serving: Let the coleslaw chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to develop and the coleslaw to become more refreshing.
- Store dressing and vegetables separately: If preparing in advance, keep the dressing and vegetables separate until serving to maintain the cabbage’s crunchiness.
- Enjoy fresh, but leftovers can be stored: While coleslaw is best enjoyed fresh, you can store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep in mind that the cabbage may soften slightly over time.
Storage & Freezing Instructions ❄
This coleslaw is best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep in mind that the cabbage may soften slightly over time. Avoid freezing the coleslaw, as the texture will become watery and less appealing after thawing.
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Let’s Make Vinegar Coleslaw
- 1 small red onion thinly sliced
- ¼ cup cider vinegar plus extra for seasoning
- 2 tablespoons olive oil
- 1 teaspoon mustard whole grain or yellow
- ½ teaspoon celery salt
- 3 tablespoons granulated sugar plus extra to taste
- Salt and pepper to taste
- ½ lb green cabbage cored and shredded fine (about 3 cups)
- ½ lb red cabbage cored and shredded fine (about 3 cups)
- 2 large carrots peeled and grated
- fresh herbs such as parsley or dill
- Soak the sliced red onion in cold water for about 10 minutes to reduce its sharpness. Drain and set aside.
- In a large mixing bowl, whisk together ¼ cup cider vinegar, olive oil, yellow mustard, celery salt, and 3 tablespoons granulated sugar until well combined. Season with salt and pepper to taste.
- Add the drained red onion to the dressing mixture and stir to coat.
- If needed, drain excess liquid from the cabbage by using a salad spinner or pressing it gently in a colander with a rubber spatula.
- Add the shredded green cabbage, red cabbage, grated carrots, and chopped herbs to the bowl. Toss everything together until the vegetables are evenly coated with the dressing.
- Taste the coleslaw and adjust the sweetness or acidity to your liking. Add up to 2 teaspoons of sugar or vinegar, one teaspoon at a time, mixing well after each addition.
- Cover the coleslaw and refrigerate for at least 30 minutes to allow the flavors to meld together and for the coleslaw to chill.
- Before serving, give the coleslaw a final toss to ensure the dressing is evenly distributed. Taste and adjust the seasoning if needed.
- Serve the Vinegar Coleslaw chilled as a refreshing and tangy side dish alongside your favorite main courses.
Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.