Coleslaw Recipe Vinegar

There are two types of people in this world: those who like vinegar coleslaw and those who like creamy coleslaw. I usually count myself in the creamy coleslaw group (if you do too, find my recipe here!), but lately, this vinegar coleslaw recipe has really been hitting the spot.

I toss it in a 7-ingredient apple cider vinegar dressing and sprinkle in toasted sunflower seeds for extra crunch. It’s sweet and tangy, light and refreshing, and so darn fun and colorful. If you need an easy side dish for a cookout or picnic in the next few weeks, I highly recommend you try it. It’s guaranteed to be a hit!

This vinegar coleslaw recipe starts with lots of crunchy veggies: red cabbage, green cabbage, and carrots. I shred the veggies myself because I think they have the best texture and flavor that way, but if you’re pressed for time, I totally get it! For an easy shortcut, replace the cabbages and carrots with 6 cups of store bought coleslaw mix.

First, make the dressing. Instead of whisking together the dressing in a separate small bowl, I make it right at the bottom of the bowl I’m going to use to make the coleslaw. Fewer dishes = easier cleanup!

Next, it’s time to chill. This vinegar coleslaw recipe is best after the veggies have a chance to marinate in the dressing. Cover the bowl and chill for at least 20 minutes (and up to 2 days!) before you serve it.

Finally, season to taste. After the coleslaw chills, taste and adjust the seasoning. Right before serving, sprinkle it with the parsley and sunflower seeds and toss. Enjoy!

Like my mayo-based coleslaw, this vinegar coleslaw is a delicious cookout side dish. We love it with classic cookout fare like fruit salad and corn on the cob, with one of these recipes as a main dish:

If you have leftovers, save them for lunch the next day. They’d pair well with almost any sandwich – this Caprese Sandwich, this Avocado Sandwich, or even this Grilled Cheese! You really can’t go wrong.

1. 1/3 cup apple cider vinegar.
2. 3 tbsp olive oil.
3. 1 tbsp honey, (or more, depending on sweetness)
4. 1/2 tbsp Dijon mustard.
5. 1 tsp celery seed.
6. 1/4 tsp salt.
7. 1/4 tsp black pepper.

Vinegar Based Coleslaw Recipe

Try this amazingly delicious and easy-to-make side dish for a Vinegar Based Coleslaw recipe at your next barbecue or backyard get-together!

Prep: 20min

Total: 20min

Serving Size: 1 serving

Nutrition Facts: calories 63 kcal, Carbohydrate 5 g, Protein 1 g, Fat 5 g, Saturated Fat 1 g, Sodium 31 mg, Fiber 2 g, Sugar 3 g, servingSize 1 serving

Ingredients:

• 1/2 thinly sliced head of green cabbage
• 1 cup of thinly sliced red cabbage
• 2 whole shredded carrots
• 3 thinly sliced green onions
• 1/4 cup of apple cider vinegar
• 1 tablespoon of grainy mustard
• 1 tablespoon of honey or 1 teaspoon of sugar
• 1/4 cup of olive oil
• 1 teaspoon of celery seed
• Kosher salt and fresh cracked pepper to taste

Instruction:

1. In a small bowl whisk together vinegar, mustard, honey, and olive oil and set aside. In a separate bowl, mix together cabbages, carrots, green onions, and celery seeds.
2. Next, pour a small amount of the dressing onto the cabbage mixture and mix until combined and until the desired amount of dressing is achieved.
3. Season with salt and pepper, and chill before serving.

The Best Vinegar Coleslaw

We love the zippiness that a vinegar-based dressing brings to this coleslaw, making it the perfect partner for rich, meaty dishes like pulled pork or ribs. Cabbage can take lots of seasoning and lots of vinegar, so don’t be bashful. But the real secret to this colorful coleslaw is the marinating time – a long trip to the fridge softens up the veggies and gives them time to absorb the flavors of the vinaigrette. A drizzle of olive oil at the end balances the acidity.

Total: 0 1h20min0

Yield: 6 to 8 servings

Serving Size: 1 of 8 servings

Nutrition Facts: servingSize 1 of 8 servings, calories 116, Fat 7g, Saturated Fat 1g, Carbohydrate 12g, Fiber 4g, Sugar 7g, Protein 2g, Cholesterol 0mg, Sodium 432mg

Ingredients:

• 1 cup distilled white vinegar
• 1 tablespoon kosher salt, plus more if needed
• 2 teaspoons sugar
• 3/4 teaspoon celery salt
• 1/2 teaspoon freshly ground black pepper, plus more if needed
• 1 clove garlic, finely grated
• 1/2 head green cabbage, cored and very thinly sliced
• 1/2 head red cabbage, cored and very thinly sliced
• 4 large carrots, peeled and shredded on the large holes of a box grater
• 1/4 cup extra-virgin olive oil

Instruction:

1. Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.
2. Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat.

Vinegar Coleslaw

This sweet and tangy vinegar coleslaw is a perfect side dish for cookouts and picnics. You can prepare it up to 2 days in advance – just wait to add the sunflower seeds and parsley until the last minute.

Prep: 20min

Yield: 4

Ingredients:

• ½ recipe Apple Cider Vinegar Dressing
• 1 additional teaspoon honey
• 4 cups shredded green cabbage
• 2 cups shredded red cabbage
• 2 medium carrots (sliced into thin peels)
• 2 scallions (chopped)
• Heaping ¼ teaspoon sea salt
• 1 tablespoon chopped parsley
• ¼ cup toasted sunflower seeds

Instruction:

1. Prepare the Apple Cider Vinegar Dressing and place in a large bowl with 1 additional teaspoon of honey. Add the cabbage, carrots, scallions, and salt and toss to combine.
2. Chill for at least 20 minutes, season to taste, and sprinkle with the parsley and sunflower seeds before serving.

COLESLAW RECIPE – 2 WAYS | classic coleslaw + vinegar coleslaw (no mayo coleslaw)

FAQ

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