Vinegar Coleslaw

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.

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

Ingredients

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

Instructions
 

  • 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

Notes

*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.

Nutrition

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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Colorful coleslaw in a bowl.

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

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.

Storage:

  • 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.

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