I’m so excited to share this classic coleslaw with vinegar dressing recipe with you all. I’ve been making it for years, and it’s always a hit with my family and friends.
The best part about this recipe is that it’s incredibly easy to make and requires just a few ingredients. The tangy flavor of the vinegar dressing perfectly complements the sweetness of the cabbage, making it a perfect side dish for any occasion.
Whether you’re looking for a quick and easy salad to serve at a potluck or a healthy snack for your kids, this coleslaw recipe is sure to become a favorite in your household. I love how versatile this recipe is – you can serve it as a side dish, add it to sandwiches, or even use it as a topping for tacos.
The health benefits of this recipe are also a major plus – the vinegar dressing is made with real vinegar, which has antibacterial properties and can help to preserve the cabbage. Plus, the cabbage itself is packed with vitamins and minerals, making this recipe a nutritious choice for your family.
I’ve been making this recipe for years, and my kids have grown up loving it just as much as I do. In fact, my daughter has even started requesting it at school lunches – talk about a kid-friendly recipe!
As an added bonus, this recipe is also super budget-friendly – you can find all the ingredients at your local grocery store for pennies on the dollar. So go ahead and give this coleslaw with vinegar dressing recipe a try – I promise you won’t be disappointed!
Classic Coleslaw with Vinegar Dressing
4.6 from 1850 votes
A refreshing and tangy coleslaw made with a vinegar-based dressing. Perfect for summer barbecues or as a side dish.
1In a large mixing bowl, combine the shredded green cabbage, red cabbage, grated carrots, and sliced red onion.
2Toss to mix well. Set aside.
3In a small mixing bowl, whisk together the white vinegar, vegetable oil, sugar, salt, black pepper, celery seeds, and mustard seeds until the sugar and spices are completely dissolved and the mixture is well combined.
4Pour the vinegar dressing over the coleslaw mixture.
5Toss gently to ensure all the vegetables are well coated with the dressing.
6The vegetables will begin to soften slightly and release some liquid.
7Cover the bowl and refrigerate for at least 15 minutes to allow the flavors to meld together.
8The cabbage should have released enough liquid to create a thin layer at the bottom of the bowl and the vegetables should be slightly softer and more vibrant in color.
9Before serving, give the coleslaw a gentle stir.
10Taste and adjust the seasoning if needed.
11Serve chilled, garnished with additional sliced onions or chopped parsley if desired.
Tips: For a sweeter coleslaw, add a tablespoon of honey to the dressing. You can also add raisins or chopped apples for extra texture and sweetness.
This coleslaw with vinegar dressing recipe is one of those timeless classics that never fails to impress – whether you’re serving it at family gatherings or just need a quick and easy side dish for everyday meals.
One of my favorite things about this recipe is how versatile it is – not only can you serve it as a side dish or add it to sandwiches, but you can also use it as a topping for tacos or even as an ingredient in slaws and salads.
Plus, since it’s made with real vinegar, which has antibacterial properties and can help preserve the cabbage, you don’t have to worry about spoilage like you would with mayonnaise-based recipes.
❓ Frequently Asked Questions About Coleslaw with Vinegar Dressing
What type of cabbage should I use for this recipe?
For this coleslaw recipe, you’ll want to use either green or red cabbage. Green cabbage is more traditional and has a milder flavor, while red cabbage adds a nice pop of color to the dish. Either way, make sure to choose crisp, fresh heads of cabbage that will hold up well to shredding.
Can I use pre-shredded cabbage in this recipe?
While pre-shredded cabbage can be convenient, I highly recommend taking the time to shred your own cabbage for this recipe. Pre-shredded cabbage often contains additives like preservatives or sugar that can affect the flavor of the final product. Plus, shredding your own cabbage ensures that you get nice uniform pieces that will hold up well in the vinegar dressing.
How long does coleslaw last in the fridge?
This coleslaw will keep in the fridge for up to 5 days – just be sure to store it in an airtight container to prevent moisture from seeping in and affecting the texture of the cabbage.
Can I make this coleslaw without using mayonnaise?
If you’re looking for a lighter version of coleslaw, you can easily substitute out the mayonnaise for Greek yogurt or sour cream. Simply mix together equal parts Greek yogurt or sour cream with lemon juice and vinegar until you get a consistency similar to mayonnaise.
Is this coleslaw suitable for people with gluten intolerance?
This coleslaw recipe is naturally gluten-free – just be sure to choose gluten-free options like gluten-free soy sauce or tamari if you’re using them in place of regular soy sauce.
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