vinegar based cole slaw recipe

Written ByJenny Smyth Posted on
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The Best vinegar based cole slaw recipe

I have been making this vinegar based cole slaw for years and it is always a hit at our family cookouts. My kids love the tangy crunch and I love that it is so much healthier than the creamy versions loaded with mayonnaise.

This recipe is perfect for summer barbecues, potlucks, or just a simple side dish for weeknight dinners. This slaw has a bright, sharp flavor from the apple cider vinegar and a touch of sweetness from a little sugar.

The cabbage stays crisp and refreshing, not soggy or heavy. It is the kind of side that wakes up your taste buds and pairs perfectly with grilled meats, pulled pork, or fried chicken.

The key to this recipe is letting the slaw sit for at least an hour in the fridge so the flavors meld together. You want the cabbage to soften just a little but still have that satisfying crunch.

I always use a mix of green and red cabbage for color and texture, and I add shredded carrots for a hint of natural sweetness. This vinegar slaw is also great because it keeps well for a few days in the fridge.

The flavors actually get better as it sits, so you can make it ahead of time for a party. It is a simple, no-fuss recipe that always gets compliments, and I am happy to share it with you today.

Tangy Vinegar Based Cole Slaw

Tangy Vinegar Based Cole Slaw

4.9 from 825 votes

This classic vinegar based cole slaw is light, tangy, and perfect for summer meals. It features crisp cabbage and carrots in a sweet and sour dressing that gets better as it sits.

Prep Time15 mins
Cook Time15 mins
Resting Time0 mins
Total Time15 mins plus 1 hour chilling
Servings: 8Cuisine: InternationalCalories: 90 kcal

🥘Ingredients

For the Slaw

1 medium head green cabbage, shredded (about 8 cups)
1/2 medium head red cabbage, shredded (about 4 cups)
2 large carrots, peeled and shredded

For the Dressing

3/4 cup apple cider vinegar
1/2 cup vegetable oil
1/2 cup granulated sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon celery seeds

👨‍🍳Directions

1In a large mixing bowl, combine the shredded green cabbage, red cabbage, and carrots.
2Toss well to mix the vegetables evenly.
3In a small saucepan over medium heat, combine the apple cider vinegar, vegetable oil, sugar, salt, pepper, and celery seeds.
4Stir frequently and heat until the sugar is fully dissolved, about 2 to 3 minutes.
5Do not let it boil.
6Remove the dressing from the heat and let it cool for 5 minutes.
7Pour the warm dressing over the cabbage mixture and toss until all the vegetables are well coated.
8Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to blend.
9Stir once or twice during chilling if possible.
10Before serving, give the slaw a good stir and taste.
11Adjust seasoning with a little more salt or sugar if needed.
12Serve chilled as a side dish.

🔧Equipment

Large mixing bowl
Small saucepan
Whisk
Chef’s knife
Cutting board
Box grater or food processor

📊Nutrition Facts (per serving)

🔥Calories: 90 kcal🧈Total Fat: 7g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 300mg🌾Total Carbs: 7g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 1g

📝Notes

For a milder flavor, use white vinegar instead of apple cider vinegar. This slaw keeps well in the fridge for up to 3 days, making it perfect for meal prep.

Watch Video Of How Tangy Vinegar Based Cole Slaw Works

This vinegar based cole slaw is a staple in my kitchen because it is so versatile and easy to make. It works perfectly for family gatherings, potlucks, or any summer cookout where you want a refreshing side that is not too heavy.

I love that I can make it ahead of time and it only gets better as it sits in the fridge. For storage, keep the slaw in an airtight container and it will stay good for up to 3 days.

I like to serve it straight from the fridge alongside pulled pork sandwiches or grilled burgers. It also makes a great topping for tacos or a crunchy addition to a simple lunch plate.

This recipe is always a good idea and I hope your family loves it as much as mine does.

❓ Frequently Asked Questions About Tangy Vinegar Based Cole Slaw

1. Can I make this slaw ahead of time?

Yes, this slaw actually tastes better when made a few hours or even a day ahead. The flavors meld together and the cabbage softens slightly while staying crisp. Just keep it covered in the fridge and give it a stir before serving.

2. How long does vinegar based cole slaw last in the fridge?

It will keep well for up to 3 to 4 days in an airtight container. The cabbage will continue to soften over time, but the vinegar dressing helps preserve the crunch longer than a creamy slaw.

3. Can I use a different type of vinegar?

Absolutely. Apple cider vinegar gives a fruity tang, but white vinegar works for a sharper flavor. You can also try rice vinegar for a milder taste or red wine vinegar for a more robust flavor.

4. Do I need to salt the cabbage first?

No, you do not need to salt the cabbage for this recipe. The dressing provides enough salt and liquid to soften the cabbage slightly. If you prefer a very crisp slaw, you can skip the chilling time and serve it right away.

5. What can I add to this slaw for extra flavor?

You can add thinly sliced red onion, chopped fresh dill, or a pinch of red pepper flakes for heat. Some people like to add a tablespoon of Dijon mustard to the dressing for a little kick.

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