This easy vinegar coleslaw recipe is a crisp, tangy, and refreshing side dish that comes together in minutes, ready to brighten up any meal! A little bit of honey and Dijon in the dressing makes the flavor pop, perfect for pulled pork sliders, tacos or on it’s own.
Slaw is that little upgrade that takes sandwiches and tacos to the next level, and it’s also a nice light side dish that you can throw together in a few minutes. I love my Creamy Coleslaw recipe, but when I was making Honey Balsamic Crock Pot Pulled Pork for dinner, I realized that I wanted a slaw without the creaminess as more of a crisp contrast to the tender pork. And that’s when I whipped up this easy vinegar coleslaw recipe! This is a goes-with-anything kind of slaw, with a zippy apple cider vinaigrette and some simple additions that add depth and complexity. Mayo haters, you’re gonna love this one!
Why This Coleslaw Will Be on Frequent Repeat
Packed with crunchy cabbage, sweet carrots, and sharp onion, this vinegar coleslaw recipe is nothing like the mayo-based recipe you think of when you hear the word “coleslaw.” It’s so fresh and vibrant!
- Bright and refreshing. The vinegar-based dressing keeps the slaw light and crisp, with a bright flavor that makes it the perfect palate cleanser.
- Quick to make. Just toss everything together and let it sit a few minutes so the flavors can come together.
- No mayo. Mayo is a polarizing ingredient! If you’re looking for a coleslaw recipe without mayo, this is IT.
- So versatile. Use it as a topping or serve it as a side salad.
What You’ll Need
Here’s a list of the ingredients you’ll need for this easy vinegar coleslaw recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Green cabbage – You can shred your own, but I usually buy a bag at the grocery store to save on prep time!
- Carrots – Freshly grated carrots have a sweeter flavor but they’re softer, while store-bought grated carrots are less flavorful but have more crunch. Choose whichever option you prefer.
- Red onion – Brings sharpness and a little bite.
- Apple cider vinaigrette – You’ll need olive oil, apple cider vinegar, honey, Dijon mustard, celery seed, black pepper, and salt.
How to Make Vinegar Coleslaw
This recipe comes together super fast! Here’s what you’ll need to do.
- Combine the vegetables. Add the cabbage, carrots, and red onion to a large bowl.
- Whisk the dressing. Combine the olive oil, vinegar, honey, Dijon, celery seed, salt, and pepper in a small bowl.
- Toss together. Pour the dressing over the vegetables and toss well.
- Rest and serve. Let the coleslaw sit for 5 to 10 minutes to allow the flavors to meld, then serve.
Tips and Variations
Here are a few more notes before you start this vinegar coleslaw recipe.
- Add some sweetness. Shredded or thinly sliced apples will add a little bit of sweet flavor to the coleslaw.
- Make it herby. Toss in chopped fresh herbs like parsley or cilantro for another layer of flavor.
- Take out the bite. If raw onion is too sharp for you, you can soak the onion slices in ice water for 5 minutes before adding them to the salad. This will mellow them a bit.
Serving Suggestions
Serve this vinegar coleslaw recipe:
- As a topping for Pulled Pork Sandwiches or Juicy Pulled Pork Sliders
- As a side for Grilled Chicken Pineapple Kabobs and Portobello Burgers
- Instead of lettuce or slaw on Blackened Salmon Tacos
Storage
Store leftover vinegar coleslaw in an airtight container in the refrigerator for up to 4 days. Stir before serving.
More Side Salad Recipes
Easy Vinegar Coleslaw Recipe (no mayo)
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 6 cups 1x
- Category: Condiments
- Method: Mix
- Cuisine: American
Description
This crisp vinegar coleslaw is made with cabbage, carrots, and a tangy honey Dijon dressing. Easy, refreshing, and perfect for any meal!
Ingredients
- 4 cups shredded green cabbage
- 1 1/2 cups grated carrots
- 1/2 cup sliced red onion
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1/2 tablespoon dijon mustard
- 1/4 teaspoon celery seed
- 1/4 teaspoon black pepper
- 1/4 teaspoon sea salt
Instructions
- To a large bowl add cabbage, carrot and onion. Set aside.
- To a small bowl add olive oil, vinegar, honey, dijon mustard, celery seed, pepper and salt. Whisk together until well combined.
- Pour the dressing over the cabbage mixture. Using tongs toss until everything is well coated. Let coleslaw sit for 5-10 minutes to allow flavors to meld together. Serve.
Nutrition
- Serving Size: 1/2 cup
- Calories: 52
- Sugar: 3 g
- Sodium: 70 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 0 g
- Cholesterol: 0 mg
