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Vinegar Coleslaw

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!

Course Side Dish
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 7 cups
Calories 132kcal
Author Imma


Vinegar Coleslaw

  • 3-4 cups  thinly sliced head of green cabbage
  • 1 cup of thinly sliced red cabbage
  • cups shredded carrots 
  • 1-2   thinly sliced green onions (optional)

Vinaigrette dressing 

  • 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

Optional Toppings

  • 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.


  1. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Serving: 1g | Calories: 132kcal | Carbohydrates: 13g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 72mg | Potassium: 320mg | Fiber: 4g | Sugar: 8g | Vitamin A: 6368IU | Vitamin C: 47mg | Calcium: 58mg | Iron: 1mg