Tangy Vinegar Coleslaw (No Mayo)
Vinegar coleslaw is a crisp, tangy side dish made with shredded cabbage dressed in a sweet-and-sour vinegar dressing instead of mayonnaise.
It’s lighter, sharper, and holds up better at summer cookouts without the food safety concerns of mayo-based slaws.
Why You’ll Love It
- No mayonnaise means it’s safer for outdoor events
- Lighter and more refreshing than creamy coleslaw
- Stays crisp longer — won’t get soggy or watery
- Vegan and dairy-free as written
- Cuts through rich, fatty foods like pulled pork and fried chicken
Ingredients
For the coleslaw base:
- 1 medium head green cabbage (about 2 lbs), cored and thinly shredded
- 2 medium carrots, peeled and grated
- 1/2 small red onion, very thinly sliced
- 1 small green bell pepper, thinly sliced (optional)
For the vinegar dressing:
- 3/4 cup apple cider vinegar
- 1/3 cup vegetable oil or light olive oil
- 1/3 cup granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon celery seed
- 1/2 teaspoon black pepper
- 1/2 teaspoon dry mustard powder
Steps
- Shred the cabbage as thinly as possible using a sharp knife or mandoline slicer — thin shreds absorb the dressing better.
- Place the shredded cabbage in a large bowl.
- Add the grated carrots, sliced red onion, and bell pepper if using.
- Toss the vegetables together to combine.
- In a small saucepan, combine the apple cider vinegar, oil, sugar, salt, celery seed, black pepper, and mustard powder.
- Heat the dressing over medium heat, stirring frequently, until the sugar completely dissolves — about 2-3 minutes.
- Do not let the dressing boil.
- Pour the warm dressing over the cabbage mixture immediately.
- Toss everything together thoroughly until all the vegetables are coated.
- Cover and refrigerate for at least 2 hours, or preferably overnight.
- Toss again before serving and drain off excess liquid if desired for a less wet slaw.
Helpful Tips & Substitutions
Warm dressing is key. Pouring the dressing on while warm helps it penetrate the cabbage and dissolves the sugar completely — don’t skip heating it.
The longer it sits, the better. This slaw improves significantly after 4+ hours and is best made the day before.
Drain before serving. The cabbage releases liquid as it marinates — use a slotted spoon to serve or drain the bowl before transferring to a serving dish.
Vinegar options. White vinegar makes a sharper slaw, while rice vinegar creates a milder flavor — apple cider vinegar hits the sweet spot.
Reduce the sugar. Start with 1/4 cup sugar for a more tart slaw and adjust to taste.
Add heat. A minced jalapeño or 1/4 teaspoon red pepper flakes adds a nice kick.
Keep it crunchy. Don’t salt the cabbage before dressing — this draws out too much moisture.
Serving Ideas
Vinegar coleslaw is the classic pairing for Eastern North Carolina-style BBQ, where it’s often piled directly on pulled pork sandwiches.
Serve it alongside fried catfish, hush puppies, or fried chicken.
It’s ideal for potlucks and picnics since it can sit out longer than mayo-based slaws.
Use it as a topping for fish tacos or hot dogs for added crunch and tang.
Transport in a large container with a secure lid since the liquid can slosh.
Make-Ahead & Storage
Best timing: Make this slaw at least 4 hours ahead, ideally the night before — it needs time to marinate.
Refrigerator: Keeps well for up to 5 days in an airtight container — it actually improves over time.
Before serving: Give it a good stir and taste for seasoning — you may want a pinch more salt after marinating.
Drain option: If you prefer less liquid, pour the slaw into a fine mesh strainer for a few minutes before serving.
Not recommended for freezing. The cabbage texture breaks down when frozen.
The BBQ Essential
If you’ve only ever had creamy coleslaw, vinegar slaw is a revelation — bright, crunchy, and far better at cutting through rich, smoky meats.
It’s the traditional choice throughout the South for good reason.
Make a big batch before your next cookout and watch it disappear.