Vinegar Coleslaw – sweet, tangy, with a slight kiss of spiciness coleslaw topped with sliced almonds or roasted nuts for added crunch. A fantastic flavorful alternative to the usual creamy coleslaw. The perfect side to anything off the grill!
No summer barbecue would be complete without a side of creamy coleslaw. Seriously, coleslaw is like the next big thing to grilled meat when it comes to summer backyard parties! But if you’re not a fan of the usual creamy, mayo-based coleslaw, then rejoice, ’cause this Vinegar Coleslaw here will be your new favorite side!
What is Vinegar Coleslaw?
Vinegar-based coleslaw is quite a thing in the Southern part of the U.S. Usually the dressing ingredients, mainly made with vinegar, sugar and oil, are boiled in a pan to dissolve the sugar. Additional spices like onions and celery seeds are also cooked along with the vinegar mixture before everything is poured into the shredded cabbage mixture.
In our version, we skip that cooking part; making this recipe here the quickest and easiest version of vinegar coleslaw. Despite that, this coleslaw here is still brimming with wonderful flavors which is as good as the traditional one.
Vinegar Coleslaw Ingredients
Coleslaw doesn’t necessarily need to be all green or orange. For a nice pop of color, I decided to add thinly sliced red cabbage and sliced green onions on top of the usual green cabbage and carrots. Others also add onions and red or green bell pepper. So go ahead and add whatever rocks your boat! The more colorful, the better!
Vinegar Coleslaw Dressing
As for the vinaigrette, you only need six (6) very simple ingredients – no basil or celery seed whatsoever.
- Apple Cider Vinegar – the best type of vinegar for this matter. However, you can also use white vinegar, too.
- Dijon Mustard – for that nice sharp, tangy yet medium spicy kick
- Honey – as a natural sweetener for this fantastic side. If you don’t have honey, feel free to substitute with sugar
- Extra Virgin Olive Oil – as a base of our vinaigrette
- Minced Garlic – for that faint note of garlicky flavor
- Salt and Pepper – to taste
How Long Does Coleslaw Last?
You could enjoy homemade coleslaw for 3-5 days. This, however, is provided that you store your coleslaw in an airtight container and into the fridge. Vinaigrette salad dressings on the other hand would last up to two weeks when refrigerated. So go ahead and double up the dressing and keep the remaining in the fridge.
Can I Make Coleslaw Ahead of Time?
While coleslaw needs to be refrigerated first before serving to allow the flavors to meld well, you can’t make it more than 24 hours ahead as it will cause the mixture to become watery and limp.
Can You Freeze Coleslaw?
Luckily for vinegar and oil-based dressings, you can freeze this coleslaw so you can throw it in a whimp or every time when you’re grilling. Simply mix them all together and place in a freezer bag while removing excess air from the bag. Seal and label it and now you can freeze it up to 3 months.
When ready to serve, thaw it overnight in the fridge. Expect it to be more watery unlike the freshly prepared one. Drain excess water, if needed.
Different Coleslaw Recipes
What Goes with Coleslaw?
How to Make Vinegar Coleslaw
In a small bowl whisk together mustard, honey, olive oil, apple cider vinegar and garlic; set aside. This step may be done an hour ahead or even a day ahead . In a salad or another bowl mix together cabbages, carrots, and green onions.
Pour dressing on the cabbage mixture and mix together, start with a small amount at a time until combined. Season with salt and pepper, and chill before serving. Serve with rest of the vinegar mixture on the side , if any.
- 3-4 cups thinly sliced head of green cabbage
- 1 cup of thinly sliced red cabbage
- 2 cups shredded carrots
- 1-2 thinly sliced green onions (optional)
- 1 tablespoon Dijon mustard
- 1-2 tablespoons honey (sub with sugar ) , adjust to desired sweetness
- ¼ cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon minced garlic (optional)
- salt and fresh ground pepper to taste
- Sliced Almonds, roasted nuts, for some extra crunch.
- In a small bowl whisk together mustard, honey, olive oil, apple cider vinegar and garlic; set aside. This step may be done an hour ahead or even a day ahead . In a salad or another bowl mix together cabbages, carrots, and green onions.
- Pour dressing on the cabbage mixture and mix together, start with a small amount at a time until combined.
- Season with salt and pepper, and chill before serving.
- Serve with rest of the vinegar mixture on the side , if any.
Tips & Notes:
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.