Crisp, tangy, and refreshingly light, Vinegar Slaw is the perfect side dish for barbecues, summer cookouts, and weeknight dinners. It’s a no-mayo coleslaw that’s a Southern staple made with fresh, crunchy veggies and a simple dressing. Best of all? It only gets better with time!
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If you’ve ever had a vinegar slaw at a fish fry, BBQ joint, or tucked beside a bowl of beans and cornbread, then you know exactly what kind of flavor this brings to the table. I keep this recipe true to how I remember it growing up: simple ingredients, no fuss, and full of flavor. And if you’re chasing a memory of a slaw your Grandma used to serve, I think you’ll find this one comes pretty close.
The Secret’s In The Vinegar
This is one of those old-school Southern recipes that stands on its own. It’s not trying to replace creamy slaw, just offering something a little different. This no-mayo recipe is light, crisp, and holds up beautifully on a hot day, whether you’re serving BBQ chicken or country-style ribs.
Short on Time? Here’s a Shortcut
While I like to shred the cabbage myself, I am all about a good store-bought shortcut! To save a bit of time, you can use bagged angel hair coleslaw or coleslaw mix. You can use one of those colorful slaw mixes, too – just know they’re a little firmer, so the texture will be slightly different.
Vinegar Slaw Ingredients
- Vegetables – You’ll need a head of green cabbage and a small red onion.
- Dressing – To make this, grab apple cider vinegar, granulated sugar, extra-virgin olive oil, and celery seeds.
- Salt and Black Pepper – Season to taste. It generally needs more salt than you realize to cover all the cabbage.
A Few Twists on Tradition: Recipe Variations
- Add Veggies: Shred a couple of carrots and chop a few green onions for extra color and crunch.
- Spicy Kick: Toss in a pinch of red pepper flakes or thinly sliced jalapeños.
- Honey: If you prefer a natural sweetener, try honey instead of white sugar.
- Different Vinegars: Swap out the apple cider vinegar for white wine vinegar, red wine vinegar or champagne vinegar for a slightly different flavor.
Looking for more coleslaw recipes? Try my creamy coleslaw, pineapple coleslaw or BBQ red slaw.
Step By Step Directions
- In a large bowl, combine the shredded cabbage and red onion. Toss to mix evenly.
- Make the dressing by mixing the ingredients together in a jar or small bowl until the sugar is fully dissolved. Combine the dressing and the veggie mixture. Toss until everything is well coated.
Donya’s Serving Tip
Let it chill in the fridge for at least 30 minutes before serving. The cabbage softens up just a bit while it sits, so give it a quick toss before you put it on the table to bring all the flavors back to life.
How Long Does This Vinegar Slaw Stay Good For?
Stored in an airtight container in the refrigerator, Vinegar Slaw will stay fresh for up to 5 days. In fact, it often tastes even better the next day as the flavors continue to marinate.
Frequently Asked Questions
Absolutely! Red cabbage adds a beautiful pop of color and a slightly different texture.
Yes, it’s actually best if made a day ahead to let the flavors develop.
You can omit the oil if you prefer; just expect a slightly sharper vinegar flavor.
How To Use Vinegar Slaw
What isn’t good with slaw on it?? But really, it’s delicious on pulled pork sandwiches and pulled pork nachos. It’s one of my favorite things to add to grilled barbecue hot dogs and as a side for grilled sausage with pepper and onions.
More Classic Southern Recipes
If you tried this Southern Vinegar Coleslaw Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
Ingredients
- 1 medium head green cabbage finely shredded
- ½ small red onion thinly sliced
- ½ cup apple cider vinegar
- ¼ cup granulated sugar or to taste
- ¼ cup vegetable oil
- 1 teaspoon celery seed
- Salt and black pepper to taste
Instructions
- In a large bowl, combine the shredded cabbage and red onion.
- In a jar or small bowl, whisk together the apple cider vinegar, sugar, oil, celery seed, salt, and pepper until the sugar dissolves.
- Pour the dressing over the cabbage mixture and toss until everything is well coated.
- Cover and refrigerate for at least 30 minutes before serving. Toss again before serving.
Notes
- Veggies: Shredded carrots or chopped green onions bring extra color and crunch.
- Spicy Kick: Add a pinch of red pepper flakes or a few thin jalapeño slices for heat.
- Natural Sweetener: Swap the sugar for honey if that’s more your style.
- Vinegar Twist: Try red wine, white wine, or champagne vinegar for a different tang.
Nutrition
5 Days of Southern Summer Comfort Food!
My go-to summer recipes!
