This sweet and tangy vinegar coleslaw recipe takes just 20 minutes to assemble and features a homemade no-mayo dressing that’s infused with the flavors of caraway and celery seeds. Pile this stuff atop pulled pork sandwiches or serve alongside brats, burgers, and hot dogs.
Opposites do attract. It’s why anything that’s both sweet and tangy always tastes so good. And when you try this vinegar coleslaw recipe made with apple cider vinegar and sweetened with just a bit of sugar, you’ll believe it with each and every forked bite.
In This Post
I’m a fan of any crunchy slaw that comes together fast and balances out a meal, and this recipe is right up there with traditional creamy coleslaw recipe. But sometimes I’m more in the mood for a lighter zesty bite than a creamy one.
The tangy dressing coating this slaw lightens pulled pork sandwiches and is the crunchy complement to classic potluck salads like potato salad and macaroni salad. You’re definitely going to want to add this to your roster of favorite side dishes!
Heidi’s Tips for Recipe Success
- Most home cooks will use a coleslaw mix straight from the bag, which is totally fine. But adding a few more freshly shredded veggies to the mix for color and even more crunch makes it so much better.
- At first glance, this will seem like a huge amount of cabbage and veg, but because cabbage shrinks in the dressing as it sits, 10 cups compact to about 6 cups within an hour of chilling. Wild, I know.
- Gently crush the celery and caraway seeds between your fingers before adding to the vinegar coleslaw dressing to release the oils and bring out the flavor.
What’s in This Recipe?
The full recipe, with amounts, can be found in the recipe card below.
- Shredded coleslaw mix — Rather than buying a whole head of cabbage and carrots in need of peeling, I took the shortcut and bought a bag of pre-packaged coleslaw mix. You might find it in your veggie aisle bagged with a combination of red and green cabbage, or green only. Either or all will work.
- Shredded carrot — I know most pre-shredded coleslaw mixes already have carrots, but I like longer strips of carrot, so I add extra.
- Shredded purple cabbage — I like the color this adds, but feel free to omit this if your shredded coleslaw mix already has purple cabbage.
- Thinly slivered red onion — For color, savory flavor, and even more crunch.
- Canola oil — The base of our mayo-free dressing. Feel free to use another neutral-flavored oil, such as grapeseed oil or avocado oil.
- Apple cider vinegar — For the perfect balance of sweet, tangy flavor.
- Sugar — For just a little sweetness (you can use honey if you prefer).
- Caraway seeds — I love their flavor and they add just a little more complexity to the coleslaw.
- Celery seed — The celery seeds will soften slightly in the dressing, adding flavor as they do.
How to Make Vinegar Coleslaw
- Combine the veggies. Toss together the bagged coleslaw mix with the red onion, shredded red cabbage, and carrot. I do this in the bowl I plan on serving the coleslaw in, because why make more dishes for myself?
Heidi’s Tip: If you choose to shred cabbage and carrots on your own, shred them a bit thicker, similar to those in a pre-packaged coleslaw mix. If the cabbage is too thick, it will wilt after sitting in the dressing for a few hours.
- Toss and chill. Cover and refrigerate the coleslaw for at least 1 hour to give the vegetables time to soak up the dressing and meld.
- Make the dressing. Whisk the dressing together in a separate bowl to ensure everything is evenly combined before pouring over the coleslaw mixture.
FAQs
I love using apple cider vinegar in this recipe for its more pronounced fruity tang. White vinegar, champagne vinegar, or lemon juice can be substituted for apple cider vinegar but won’t carry quite the same tangy pucker.
Definitely! If you have a head of cabbage on hand, shred it finely using a chef’s knife and some patience or a handheld mandoline. Go ahead and shred an extra carrot or two while you’re at it.
In total, you’ll need 16 ounces (1 pound) of shredded cabbage and carrot to make this recipe.
Storage Tips
This vinegar-based coleslaw will keep stored in a Tupperware container in the refrigerator for about 3-5 days. I do not recommend freezing it.
What to Serve with Vinegar Coleslaw
- Sandwiches: Pulled Pork Sandwiches, Garlic Burgers, BLTs
- Mains: How to Grill Salmon, Baked Country-Style Ribs, Smoky Pulled Pork Tacos, Bratwurst and Onions
- Sides: Baked Mac and Cheese, Cucumber Salad, Deviled Eggs, Green Goddess Pasta Salad
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Vinegar Coleslaw Recipe
Equipment
- Chef's Knife (to thinly shave the red onion and red cabbage)
- Handheld Mandoline (can be used instead of the chef's knife)
- Vegetable Peeler Set (to peel and then julienne the carrot into long strips)
Ingredients
For the Coleslaw
- 10 cups shredded coleslaw mix , (or one 16-ounce bag)
- 1 cup thinly sliced red onion
- 1 cup shredded red cabbage
- 1 carrot , thinly slivered
For the Vinegar Dressing
- ⅓ cup canola oil
- ¼ cup apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon caraway seeds
- 1 teaspoon celery seed
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- In a large bowl, combine the coleslaw mix with the red onion, shredded red cabbage, and carrot.
- In a small bowl, whisk the canola oil, apple cider vinegar, sugar, caraway seeds, celery seed, kosher salt, and freshly ground black pepper. Pour over the cabbage mixture and toss.
- Cover and refrigerate for 1 hour for flavors to blend.
Nutrition
More Homemade Coleslaw Recipes
- Classic Creamy Coleslaw
- Homemade Coleslaw Dressing
- Mexican Coleslaw
- Kale and Cabbage Coleslaw
- Celery Slaw With Apple and Blue Cheese
- Asian Slaw
- Spicy Korean Slaw
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El
Hi Heidi – We made this slaw recently, and really liked it but found the dressing a bit “thin” tasting using canola. Having read some of the comments below, we’ll do as suggested and add some toasted sesame oil the next time, or perhaps even a blend of sesame and olive oils. Thanks for a great recipe!
Hayley
Thanks for letting us know, El! Let us know what you think if you try the toasted sesame and olive oil combo. We hope you enjoy!
Sue
I made this using a 14 oz. bag of Cole slaw mix and a 12 oz. bag of broccoli slaw. I made sure to crush the celery and caraway seeds to better release their flavors. A small Pestle, such as you might use to make mojitos, works well for this. I did chop the cabbage mixture to accommodate those who might have difficulty chewing. The only thing I added to the recipe was a half teaspoon of garlic powder in the dressing. Very tasty, indeed, on a hot summer’s day.
Happy to hear, Sue!
Mike
I used olive oil and honey, in the dressing and added a grated Fugi Apple to the slaw. I call it, “Don’t Kill Your Friends Cole Slaw. The temperature in the Cotton Mission of Utah’s Dixie with temperatures of 115…you don’t want mayo. Great with pork butt, brisket, ribs, chicken, burgers or hotdog. A FANTASTIC side for a BBQ.
So glad you liked it Mike, and yes, it’s perfect for hot weather temps!
Cindy
Love it! Foodie crush.com. Thanks Heidi!
Melissa
This was a really great recipe. I’m going to make this for my 28th birthday soon but I just wanted to make sure I get this right.
Kim
This recipe was great and everyone loved it! I added jicama which gives a wonderful crunch. Adding just a little sesame oil gives a really nice flavor too! This one’s a keeper!
Heidi
I’m so glad you enjoyed Kim!
George
Didn’t have caraway seed, but it was still delicious.
Ashley @ Foodie Crush
I’m glad it was still great without!
Alex
I ALWAYS use an oil and vinegar dressing for slaw. As much as I love mayo, I just find this a little “lighter” on the palate.
Sabrina
thank you for giving me a coleslaw recipe that’s got some great taste and isn’t just a bland throw-away superfluous side dish, and mayo, no thank you,, but thank you for this recipe!
Sarah | Well and Full
This coleslaw looks so flavorful and delicious! I love the sound of all those spices in the dressing :)