Vinegar Based Coleslaw is a perfect side dish with almost any meal. It is super simple to make and is full of flavor.
This recipe has been in my husband’s family for a lot of years. It goes great in the summer months with almost any kind of meal, especially grilled foods. But it is one of the dishes we serve for Christmas dinner, usually, we just use the shredded cabbage with green and red peppers for a festive look.
It is a great side to have on hand in the summer because it will last up to 5 days in the refrigerator. It is a perfect side to have on those busy summer nights when you want something quick for dinner.
Helpful Tips:
- You can shred the cabbage instead of buying a bag of shredded cabbage. A large head would be the equivalent of a 16-ounce bag.
- If you buy cabbage that is already shredded you can use cabbage only or cabbage and carrot mix.
- If using a head of cabbage, be sure to remove the outer leaves and rinse the cabbage before shredding it.
- Don’t leave out the green pepper or onion, they bring great flavor to this side dish.
- This slaw is best if you let it chill in the refrigerator for at least a few hours before serving it. The longer it sits the better it tastes. If you like, you can make it the day before you serve it.
- You can keep this coleslaw in the refrigerator for up to 5 days.
Steps for making vinegar-based coleslaw
Step one
Combine the shredded cabbage with the chopped green pepper and onion.
Step two
Whisk together the ingredients for the dressing.
Step three
Pour the dressing over the cabbage and toss until well combined.
Here are more side dish recipes:
If you make this vinegar-based coleslaw, I would love to hear about them! Please leave me a comment and a rating.
Vinegar Based Coleslaw
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
- If buying a head of cabbage, a large head would be about the same as a 16-ounce bag of shredded cabbage.Â
- Don’t omit the green pepper or the onion, they both give this slaw recipe great flavor.Â
- Make the coleslaw at least a few hours before serving it, to chill in the refrigerator so that the flavors can meld.Â
- The coleslaw can be stored in the refrigerator for up to 5 days. The longer it sits the better it taste.Â
Nutrition
This recipe was originally published on May 22, 2017. It has been updated with new content and pictures on July 6, 2023.
Yes! I do raw apple cider vinegar and oh my, when it sits overnight. Heaven. Heaven I tell you, heaven.
This looks light, super crunchy and appetizing!
I don’t think I’ve ever had vinegar-based coleslaw, but since I’m not a mayo fan I bet I’d love it! This looks great :). I hope your day is going well, Dawn!
I love a vinegar based coleslaw and I use pretty much the same ingredients with a little different ratio. I like to add walnuts and dried cranberries on occasion, too. I think I need a batch for the holiday weekend!!
I don’t think I’ve had slaw without the addition of mayo – this looks really great – light and refreshing!
I typically go for the creamy coleslaw, too, but now I’m really wanting to try out this vinegar-based version instead. I bet it would be amazing on top of a grilled hot dog! The tang would be perfect for a warm summer day…but I can see how it would make a nice side dish in the middle of winter, too. Thanks for sharing this one, Dawn!
I love coleslaw ! ! this salad look amazing Dawn !
Vinegar-based slaw is the best! I like the creamy kind, but this has so much more flavor. Thanks!
I grew up on the mayo-based one too and still love it to this day. I do enjoy a vinegar based one and this one looks delicious! Family recipes usually are. 🙂
I much prefer vinegar based coleslaw than the one using mayonnaise…thanks for this simple and easy recipe Dawn!
Have a wonderful week 🙂
What kind of oil should I use for this? And if you say ‘salad oil’, lol, I’ve never known what that means!
I use vegetable oil or any oil that has a neutral flavor. I hope this helps.
I’ve been searching for a vinegar/oil coleslaw recipe and this is so refreshingly delicious and easy – thank you!!
Dawn :
—– Research it,,,, McDonald’s sells their Used deep fryer seed-oil / vegetable-oil corn-oil, canola oil etc for,, vehicle oil,,which is what it was originally used for before companies scammed consumers into eating it. Strokes, heart attacks,,diabetes have skyrocketed since then.. EVOO (& organic Coconut oil which is actually tasteless) are healthy & safe for salads AND cooking 🙂
Hi Russ, I am happy that you liked the recipe. Interesting info on the oils, thanks.