Vinegar Coleslaw Recipe (No Mayo) 

Overhead close up of combined vinegar slaw in large white mixing bowl.

Vinegar Coleslaw is a super simple side dish recipe made without mayonnaise. It’s tangy, delicious and crunchy. 

I love to serve this vinegar slaw with my Easy Roasted Chicken, Shake n Bake Pork Chops, or grilled dishes like this Grilled Chicken with Peanut Sauce, Grilled Shrimp Skewers, or Grilled Pork Tenderloin. It also makes an amazing topping for Fish Taco Bowls or Veggie Burgers

What is Vinegar Coleslaw? 

A simple, crunchy side dish recipe made from cabbage, carrots and a slightly sweet, tangy vinegar-based dressing. 

The best part? You only need a handful of ingredients to make this delicious, healthy vinegar coleslaw recipe. 

Vinegar Coleslaw Ingredients

  • Red Cabbage
  • Green Cabbage
  • Carrot
  • Apple Cider Vinegar
  • Honey
  • Olive Oil
  • Salt and Pepper

Shredded cabbage and carrots in large mixing bowl.

This coleslaw recipe is also super flexible. 

Don’t have apple cider vinegar? You can substitute red wine vinegar, white wine vinegar, champagne vinegar, rice vinegar, lemon or lime juice. 

Don’t have honey? Try using agave syrup or sugar. 

Want to make this easy slaw recipe even quicker? Use a 16-ounce package of shredded cabbage mix instead of chopping up the cabbage and carrots. 

I kept this recipe super simple, using minimal ingredients. However, if you would like to spice things up a bit, here are some options: 

  • Add in a pinch of celery seed. 
  • For heat, add a pinch of red pepper flakes. 
  • For added tang, add in a spoonful of dijon mustard. 
  • For extra crunch, add in some red onion. 

Vinegar slaw in large mixing bowl with serving utensils.

Vinegar Coleslaw Dressing

To make coleslaw dressing, whisk together apple cider vinegar, honey, olive oil and salt. 

How to Make Vinegar Coleslaw

  1. Add cabbage and carrot to a large bowl. 
  2. Whisk together apple cider vinegar, honey, olive oil and salt. 
  3. Pour dressing over cabbage mixture. 
  4. Toss well to combine. 

Can You Make Coleslaw Ahead of Time? 

  • I’ve found that this slaw maintains a delicious crunch when stored in the fridge for up to two days. However, if you’d like to guarantee a super crunchy slaw, it’s best to keep the slaw mixture and dressing separate until right before you plan to serve. Then just toss everything together and enjoy – it will last in the refrigerator for up to 5 days this way. 

Cabbage Recipes: 

Overhead shot of vinegar slaw in large mixing bowl with serving utensils.

If you loved this healthy Vinegar Slaw recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings and Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube and Twitter.

What to Serve with Coleslaw: 

Vinegar Slaw Recipe

Overhead close up of combined vinegar slaw in large white mixing bowl.

Vinegar Coleslaw (No Mayo) 

Vinegar Coleslaw is a super simple side dish recipe made without mayonnaise. It’s tangy, delicious and crunchy. 
3.87 from 15 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 12 people

Ingredients

  • ½ head red cabbage (shredded)
  • ½ head green cabbage (shredded)
  • 1 carrot (grated)
  • ¼ cup apple cider vinegar
  • 1 Tablespoon honey
  • 1 Tablespoon olive oil
  • 1 teaspoon kosher salt
  • Salt and pepper (to taste)

Instructions

  • Add cabbage and carrot to a large bowl.
  • Whisk together apple cider vinegar, honey, olive oil and salt. Pour over cabbage mixture.
  • Toss well to combine. Season with additional salt and pepper, to taste.

Notes

In place of the cabbage and carrot, you can use a 16-ounce package of shredded cabbage mix. 
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Nutrition

Calories: 39kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 214mg | Potassium: 169mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1276IU | Vitamin C: 34mg | Calcium: 33mg | Iron: 1mg

5 comments

  1. Renee | The Good Hearted Woman

    5 stars
    I have half a head of cabbage in the fridge and this sounds like a perfect way to use it! I’m a big fan of vinegar-based coleslaw over mayo-based. Personally, I like to toss on the dressing about 30 minutes before serving: you get all the crunch, but the dressing has a chance to pull together.

    Reply

  2. Marlynn

    5 stars
    I love cabbage slaw, and really love that this recipe has no mayo and is flexible with the kinds of vinegar used! So perfect to go with so many different dishes!

    Reply

  3. jennie lee lamancuso

    5 stars
    This is great!! Having it for dinner tonight! Thank you, Erin!

    Reply

    1. Erin

      Thank you! Cheers!

      Reply

  4. JaJ

    5 stars
    Love it! I try not to use mayo where ever I can. This dressing is delicious!

    Reply

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