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Side angle view of a bowl of coleslaw with plates on the side.

Vinegar Based Coleslaw

Vinegar based coleslaw is easy to make and makes a great side dish that goes with just about any meal.
5 from 1 vote
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Course: Side Dish
Cuisine: American
Keyword: vinegar based coleslaw
Prep Time: 15 minutes
Servings: 8 servings
Calories: 172kcal
Author: Dawn

Ingredients

  • 16 ounce bag coleslaw mix or shredded cabbage
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped green pepper
  • 1/3 cup oil
  • 3/4 cup sugar
  • 1/2 cup vinegar
  • 1/2 teaspoon salt
  • 3/4 teaspoon celery seeds

Instructions

  • Combine the coleslaw mix with the chopped onion and green peppers
  • In another bowl combine the oil, sugar, vinegar, salt, and celery seeds. Mix until the sugar is dissolved.
  • Pour the oil mixture over the cabbage and toss until well combined. Can be served right away or make ahead of time and place in the refrigerator.

Notes

  1. If buying a head of cabbage, a large head would be about the same as a 16-ounce bag of shredded cabbage. 
  2. Don't omit the green pepper or the onion, they both give this slaw recipe great flavor. 
  3. Make the coleslaw at least a few hours before serving it, to chill in the refrigerator so that the flavors can meld. 
  4. The coleslaw can be stored in the refrigerator for up to 5 days. The longer it sits the better it taste. 
 
 
Nutrition information is an estimate and may vary with different brands of ingredients used.

Nutrition

Calories: 172kcal | Carbohydrates: 23.1g | Protein: 0.9g | Fat: 9.2g | Saturated Fat: 1.2g | Sodium: 159mg | Potassium: 120mg | Fiber: 1.7g | Sugar: 21g | Calcium: 29mg