Vinegar Coleslaw is a refreshing, tangy side dish that’s perfect for summer gatherings, backyard barbecues, and family dinners. Made with crisp vegetables and a sweet-and-tangy apple cider vinegar dressing, this no-mayo coleslaw is a flavorful alternative to traditional creamy slaw.
A refreshing side dish like Vinegar Coleslaw can bring a bright, crunchy contrast to rich grilled foods and comfort meals.
If you usually prefer creamy slaws, this tangy alternative might win you over. The sharp vinegar pairs beautifully with a touch of honey and aromatic garlic. It comes together quickly, delivers bold flavor, and serves as an excellent dairy-free potluck contribution.
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The combination of collard greens, cabbage, carrots, bell pepper, and onion gives this homemade Vinegar Coleslaw a colorful appearance and satisfying crunch. You can enjoy it right away or refrigerate it briefly to allow the flavors to develop.
Table of Contents
Why You’ll Love Vinegar Coleslaw
This Vinegar Coleslaw offers a delicious combination of crunchy vegetables and a simple homemade vinaigrette.
- No mayonnaise: The dressing is made with apple cider vinegar, olive oil, sweetener, and seasonings rather than a creamy mayonnaise base.
- Fresh vegetables: Collard greens, cabbage, carrots, bell pepper, and onion provide color and texture.
- Sweet and tangy flavor: Apple cider vinegar balances the honey or maple syrup.
- Easy to prepare: Most of the work involves slicing vegetables and whisking the dressing.
- Great for gatherings: The slaw pairs well with barbecue, fried foods, sandwiches, and other summer dishes.
- Make-ahead friendly: You can prepare the vegetable mixture and dressing separately before serving.
How to Make Vinegar Coleslaw
Making Vinegar Coleslaw is straightforward. The key is slicing the vegetables evenly and combining them with the dressing shortly before serving if you want to preserve their crunch.
Step 1: Prepare the Collard Greens
Stack 3 or 4 collard leaves flat on the work surface. Roll them tightly into a cylinder, hold together, and thinly slice to make narrow strips.
Coarsely chop the strips once sliced. Repeat with the remaining collard leaves and transfer them to a large mixing bowl.
Step 2: Add the Remaining Vegetables
To the large bowl add the cabbage, carrots, bell pepper, and onion. Toss the vegetables together until evenly distributed.
Step 3: Prepare the Vinegar Dressing
In a separate small bowl, whisk together the extra virgin olive oil, apple cider vinegar, honey or maple syrup, ground mustard, celery seed, grated garlic, kosher salt, and black pepper.
Continue whisking until the ingredients are well combined.
Step 4: Toss and Serve
Pour the vinaigrette over the vegetable mixture and toss until evenly coated. Adjust seasoning as needed. Enjoy immediately or chill for an hour to allow the ingredients to fully meld.
Toss to coat and season to taste. Serve right away, or refrigerate for 1 hour to let the flavors meld and develop more flavor.
Vinegar Coleslaw Ingredients
This homemade Vinegar Coleslaw features crisp greens and vegetables coated in a simple apple cider vinegar dressing.
For the Veggies
The source recipe uses the following vegetables. Refer to the Tasty Recipe card for the exact quantities, which were not included in the supplied HTML.
- Collard greens, finely sliced
- Cabbage, shredded
- Carrots, grated or shredded
- Bell pepper, chopped
- Onion, thinly sliced
For the Dressing
- 1/4 cup extra virgin olive oil
- 1/3 cup apple cider vinegar
- 1/4 cup pure maple syrup or honey
- 1 teaspoon ground mustard
- 1 teaspoon celery seed
- 1 garlic clove, grated
- Kosher salt, to taste
- Black pepper, to taste
Ingredient Tip: Use maple syrup instead of honey when preparing a vegan version of this Vinegar Coleslaw.
Vinegar Coleslaw Step-by-Step Instructions
Prepare the Vegetables
- Stack 3 or 4 collard leaves flat on a work surface.
- Roll the leaves tightly into a cylinder, hold together, and thinly slice into narrow strips.
- Coarsely chop the strips and repeat with the remaining collard leaves.
- Transfer the sliced collard greens to a large bowl.
- Add the cabbage, carrots, bell pepper, and onion.
- Toss to combine.
Prepare the Dressing
- In a separate small bowl, combine the olive oil, apple cider vinegar, honey or maple syrup, ground mustard, celery seed, grated garlic, salt, and black pepper.
- Whisk until the vinaigrette is well combined.
- Pour the dressing into the vegetable mixture.
- Toss until all the vegetables are evenly coated.
- Season to taste.
- Serve immediately or refrigerate for 1 hour to allow the flavors to develop.
Vinegar Coleslaw Recipe Tips
Slice the Vegetables Evenly
Thin, evenly sliced vegetables allow the vinaigrette to coat the slaw consistently.
Keep in mind that extremely thin vegetables soften more quickly once vinegar and salt are added.
Avoid Overmixing
Toss the vegetables gently to distribute the dressing. Mixing too aggressively can damage the more delicate leafy ingredients.
Use a Prepared Coleslaw Mix
To save preparation time, you can use a store-bought shredded coleslaw mix in place of hand-shredded cabbage and carrots.
If using a prepared mix, add the other vegetables and dressing according to the recipe quantities.
Add the Dressing at the Right Time
Vinegar begins softening finely sliced vegetables after they are dressed. If you want a particularly crisp slaw, add the vinaigrette shortly before serving.
Season Just Before Serving
Salt draws moisture from vegetables. When preparing Vinegar Coleslaw ahead of time, wait until shortly before serving to add the dressing and final seasoning.
Adjust the Sweetness
The original recipe uses honey or maple syrup to balance the apple cider vinegar. Taste the dressing before adding it to the vegetables.
For a different variation, agave can replace honey, although the flavor will be slightly different.
Keep the Slaw Cold
If preparing the coleslaw for a summer gathering or potluck, keep it refrigerated until serving and avoid leaving it out for extended periods in hot weather.
What to Serve with Vinegar Coleslaw
Vinegar Coleslaw is a versatile side dish that pairs well with rich, smoky, and savory foods. Its acidity helps balance barbecue sauces and fried dishes.
Barbecue Chicken and Wings
Serve the slaw with honey BBQ wings, barbecue chicken, or grilled chicken. The sweet-and-tangy dressing complements smoky and savory seasonings.
Pulled Pork Sandwiches
Add a generous spoonful of Vinegar Coleslaw to a pulled pork sandwich for extra crunch and a refreshing contrast to the meat.
Salmon and Seafood
This slaw makes a bright side dish for air fryer salmon, grilled fish, or fried seafood. Its vinegar dressing works particularly well with rich fish dishes.
Southern Comfort Food
Pair Vinegar Coleslaw with Southern baked mac and cheese, fried corn, baked beans, cornbread muffins, or classic potato salad for a complete cookout spread.
Light Weeknight Meals
Serve it with roasted vegetables, a simple protein, and a fresh garden salad for a lighter dinner.
Making-Ahead and Storage
Vinegar Coleslaw is convenient for preparing ahead, but the best storage method depends on whether you prefer a crisp or a softer, more marinated texture.
How to Make Vinegar Coleslaw Ahead of Time
If you slice the vegetables very thinly and dress them several hours before serving, they may soften as the vinegar draws out moisture.
For the crispest texture, combine the prepared vegetables in one covered container and store the dressing separately.
When ready to serve, pour the vinaigrette over the vegetables, season with salt and pepper, toss, and serve.
This method is especially helpful when preparing the dish for a barbecue, picnic, or potluck.
How to Store Undressed Vinegar Coleslaw
Store the prepared vegetables undressed and unseasoned in a covered container in the refrigerator for up to 5 days, following the supplemental make-ahead guidance.
Keep the vinaigrette in a separate covered container in the refrigerator until needed.
Before serving, check that the vegetables remain fresh and crisp, then add the dressing and toss thoroughly.
How to Store Dressed Vinegar Coleslaw
Transfer leftover dressed coleslaw to an airtight container and refrigerate promptly. The vegetables will gradually soften as they sit in the acidic dressing.
For the best crisp texture, enjoy dressed coleslaw sooner rather than storing it for several days.
Can You Make Vinegar Coleslaw a Day Ahead?
Yes. The original recipe notes that preparing coleslaw ahead allows the flavors to develop, and you can prepare it ahead of time for an upcoming meal.
For maximum crunch, keep the vegetables and dressing separate until just before serving. If you prefer a softer, marinated coleslaw, combine them earlier and keep the mixture refrigerated.
Vinegar Coleslaw Recipe Help
Why Does Vinegar Coleslaw Become Watery?
Salt and acidic dressing gradually pull water from the vegetables. Very thinly sliced cabbage and greens tend to soften faster than thicker pieces.
To reduce excess liquid, keep the dressing separate until serving and avoid salting the vegetables too early.
Can I Make Vinegar Coleslaw Without Honey?
Yes. Use the maple syrup option already included in the recipe. This also makes the dressing suitable for a vegan version.
Can I Use a Different Vinegar?
Apple cider vinegar provides the flavor intended in the original recipe. Other culinary vinegars may work, but they will change the finished taste.
Should Vinegar Coleslaw Be Served Cold?
It can be served immediately after mixing, but many people enjoy it chilled. The original instructions suggest refrigerating for 1 hour to allow the flavors to develop.
Best Summer BBQ Sides
Vinegar Coleslaw is a natural addition to a summer barbecue menu. It can be paired with other classic sides to offer a mix of creamy, savory, and refreshing flavors.
- Baked Potato Salad
- Southern Baked Mac and Cheese
- Corn Muffins
- Southern Collard Greens
- Southern Potato Salad
- Fried Corn
- Corn Salad
- Baked Beans
Other complementary sides include classic potato salad, creamy macaroni salad, roasted root vegetables, fresh garden salad, and cornbread muffins.
Frequently Asked Questions
Is Vinegar Coleslaw Made Without Mayonnaise?
Yes. Vinegar Coleslaw uses an apple cider vinegar dressing with olive oil, honey or maple syrup, mustard, celery seed, and garlic instead of mayonnaise.
Can I Make Vinegar Coleslaw Ahead of Time?
Yes. Prepare the vegetables and vinaigrette separately, then refrigerate them until ready to serve. Combine shortly before serving for the crunchiest texture.
How Long Can Undressed Vinegar Coleslaw Be Stored?
The supplemental storage guidance recommends keeping undressed and unseasoned vegetables covered in the refrigerator for up to 5 days. Use them sooner if they begin to lose freshness.
Why Does Vinegar Coleslaw Become Soggy?
Vinegar and salt cause vegetables to release moisture over time. Very thinly sliced vegetables soften especially quickly. Keep the dressing separate until serving if you prefer a crisp texture.
Can I Use Pre-Shredded Coleslaw Mix?
Yes. A prepared coleslaw mix can save time when making Vinegar Coleslaw. Use it in place of hand-shredded cabbage and carrots while retaining the other ingredients as desired.
Can I Substitute Maple Syrup for Honey?
Yes. The original dressing allows either maple syrup or honey. Maple syrup is also a suitable choice for a vegan version.
Can I Serve Vinegar Coleslaw Immediately?
Yes. The recipe can be served as soon as the vegetables are coated in dressing. Alternatively, refrigerate it for approximately 1 hour to allow the flavors to develop.
What Foods Pair Well with Vinegar Coleslaw?
Vinegar Coleslaw pairs with barbecue chicken, pulled pork, grilled fish, fried chicken, burgers, sandwiches, baked beans, and classic summer sides.
Is Vinegar Coleslaw Dairy-Free?
Yes. The listed recipe ingredients do not include dairy products. The dressing uses olive oil and apple cider vinegar rather than mayonnaise or cream.
Can Vinegar Coleslaw Be Made Vegan?
Yes. Choose the maple syrup option instead of honey and ensure any packaged ingredients meet your dietary preferences.
PrintVinegar Coleslaw Recipe
Tangy and full of sweet honey flavor, this refreshing Vinegar Coleslaw recipe is full of tender veggies olive oil, sharp vinegar and tangy garlic! It’s easy to make, so flavorful, and the perfect dairy-free alternative to a classic potluck side!
- Prep Time: 15 mins
- Total Time: 75 mins
- Yield: 6, 6 servings 1x
- Method: Salad, Side Dish
- Cuisine: American, soul food, south, Southern
Ingredients
- 1/2 lb collard greens (tough stems removed)
- 1/2 green cabbage (medium-sized, shredded or chopped)
- 2 large carrots (shredded)
- 1 red bell pepper (finely sliced)
- 1 small red onion (thinly sliced)
- 1/4 cup extra virgin olive oil
- 1/3 cup apple cider vinegar
- 1/4 cup pure maple syrup (or honey)
- 1 tsp ground mustard
- 1 tsp celery seed
- 1 garlic clove (grated)
- kosher salt (to taste)
- black pepper (to taste)
Instructions
- Stack 3 or 4 collard leaves flat on the work surface. Roll tightly into a cylinder, hold together, and thinly slice to make narrow strips. Coarsely chop strips once sliced. Repeat with remaining collard leaves, and transfer to a large bowl.
- To the large bowl add the cabbage, carrots, bell pepper, and onion. Toss to combine.
- In a separate small bowl, whisk together the olive oil, vinegar, honey, ground mustard, celery seed, garlic, and a bit of salt and pepper.
- Pour the vinaigrette into the slaw mixture and toss to coat. Season to taste.
- Serve right away, or refrigerate for 1 hour to let the flavors meld and develop more flavor.
Nutrition
- Calories: 181 kcal
- Sugar: 17 g
- Sodium: 38 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Carbohydrates: 23 g
- Fiber: 5 g
- Protein: 3 g
