Vinegar Coleslaw

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Looking for the perfect side dish for your next barbecue or seafood dinner? Try our Vinegar Coleslaw recipe, made with a blend of green cabbage, red cabbage, onion and carrots tossed in an easy to make dressing. It’s great for those who prefer vinegar based coleslaw over mayonnaise-based ones.

Colorful coleslaw in a bowl.

If you’re looking for an easy recipe for vinegar slaw, this is it! I love a creamy coleslaw alongside my favorite fish recipes, but sometimes the right coleslaw with vinegar dressing puts a dish over the top.

My vinegar coleslaw recipe only takes about 20 minutes to make, and it has the most delicious, tangy bite. It’s full of two kinds of crunchy cabbage, red onion, sweet carrots, and a dressing made with apple cider vinegar, Dijon mustard, olive oil, and honey.

This vinegar slaw tastes great with grilled chicken, next to some fish sticks, on a bbq pulled pork sandwich, or with pork tenderloin.

Vinegar Coleslaw Tips

  • Omit the celery seed. If you can’t have celery seed or simply can’t locate it at the supermarket, leave it out of the recipe. The taste will be different, but the coleslaw will still be great!
  • Use a food processor. Make sure to remove the core from the cabbage and peel the carrot, then place them into the food processor fitted with a shredding/slicing blade. It makes shredding the ingredients go so much faster.
  • Add the salt and pepper last. If desired, wait until the vinegar coleslaw is assembled before adding salt and pepper.


  • Refrigerator: Store leftover vinegar coleslaw in an airtight container in the fridge for up to 3 days. It’s best enjoyed within a day.
  • Note: Once the dressing gets added to the slaw, the cabbage wilts and becomes soft.
Close up view of a bowl of vinegar coleslaw.

Vinegar Coleslaw

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Author: Kim
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 10 Servings


For the Dressing:

  • ¼ cup apple cider vinegar
  • 1 tablespoon honey, or more to taste
  • 2 teaspoons Dijon mustard
  • 1 teaspoon celery seed, optional
  • ¼ cup olive oil
  • Salt and pepper, to taste

For the Slaw:

  • ½ head green cabbage, core removed and shredded
  • ¼ head purple cabbage, core removed and shredded
  • ½ red onion, thinly sliced
  • 1 large carrot, grated


  • In a small bowl, whisk together the apple cider vinegar, honey, Dijon mustard, celery seeds, salt and pepper. While whisking, slowly drizzle in the olive oil until well combined. Set aside.
    ¼ cup apple cider vinegar
    1 tablespoon honey
    2 teaspoons Dijon mustard
    1 teaspoon celery seed
    Salt and pepper
    ¼ cup olive oil
    Oil, vinegar, honey mustard mixed in a bowl.
  • Place both kinds of cabbage, onions, and carrot into a large mixing bowl. Pour the apple cider vinegar dressing over the cabbage mixture, and toss well to combine.
    ½ head green cabbage
    ¼ head purple cabbage
    ½ red onion
    1 large carrot
    Cabbage, carrots and onions in a bowl.
  • Refrigerate until ready to serve.
    Coleslaw mixed in a bowl.

Suggested Equipment


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of coleslaw. Actual calories will vary.
*Recipe makes about 10-12 cups. The amount varies based on the size of the heads of cabbage.


Serving: 1cupCalories: 79kcalCarbohydrates: 7gProtein: 1gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 30mgPotassium: 166mgFiber: 2gSugar: 5gVitamin A: 1299IUVitamin C: 29mgCalcium: 36mgIron: 1mg
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