Published: · Modified: by Shane Martin · This post may contain affiliate links.
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Classic vinegar-based coleslaw recipe made with shredded cabbage, carrots, vinegar, and maple syrup, but no mayo. A low-calorie and easy-to-make recipe that’s the perfect side dish for your next potluck or barbecue.
To say this is aneasy coleslaw recipewould be an understatement. There’s no chopping or shredding because we’re using a pre-packagedcoleslaw mix. Why? Because I’m lazy and like convenience.
I don’t do summer picnics without some type of coleslaw ready to go. And, lately, I’ve been obsessed with what is known as Carolinaslaw. Tangy vinegar and sweetmaple syrupcombined with a few spices create one amazing and flavorfulsalad.
There’s nomayonnaiseor oil in thiscoleslaw dressingso it’s very light. But, it’s heavy onflavor!
This tangy coleslaw is the perfect side dish and goes great withVegan Pulled Pork Sandwiches, Vegan Hamburgers,andCarrotHot Dogs. But, it’s also great eaten by itself as a stand-aloneside dish.
If you’ve always wanted to makehomemade coleslawbut just didn’t for one reason or another, now you can and it’s so simple.
Table of Contents
Is Vinegar Coleslaw Healthy
Yes! Most homemade coleslaw recipes and premade store-bought versions are not because they’re loaded with dairy, sugar, oil, and fat.
But, this recipe uses fresh vegetables that are tossed in a fat-free vegan dressing.Cabbage is also an excellent source of vitamin C and vitamin K with healthy doses of calcium and potassium.
It’s also very low in calories so you can eat a ton of it. Yay, cabbage!
Origins Of Coleslaw
So, where did coleslaw come from exactly? The Dutch, who founded New York state, was very fond of cabbage salad. They grew cabbage around the Hudson River. They would shred the cabbage to make a salad and they calledkoosla. Koolmeans cabbage andslais salad. (resource)
Ingredients
You’ll need:
- Fresh vegetables: cabbage and carrots are the most common and perfect base for coleslaw. I use a pre-packaged coleslaw mix (vegetables only, not the dressing) but feel free to chop your own cabbage and carrots if you wish.
- Apple Cider Vinegar: to make a tangy dressing for this slaw vinegar is absolutely essential.
- Maple Syrup: most vinegar-based coleslaws use sugar as the sweetener. But, maple syrup is the perfect sugar substitute for this recipe.
- Mustard: Dijon mustard for a little extra bite and sharpness. You could also use yellow or ground mustard if you wish.
- Celery Seed: this provides an “earthy” essence and depth of flavor to the dressing.
- Salt and black pepper: I like to wait and season with salt and pepper once the salad and dressing have been tossed together.
How To Make Vinegar Coleslaw
This is such a simple recipe that’s made with a sweet and tangy vinegar dressing then tossed with shredded cabbage and carrots.
- Open the bag of coleslaw and empty it into a large bowl.
- To a small bowl add the apple cider vinegar, maple syrup, Dijon mustard, and celery seed. Whisk everything together until well combined.
- Pour the vinegar mixture over the cabbage mixture and toss until it is completely covered.
- Taste and season with sea salt and black pepper as needed.
You can enjoy theslawright away but I would suggest letting it chill in therefrigeratorovernight. It’s much better the next day.
If you prefer a creamy coleslawrecipe then try myBest Vegan Coleslaw.It uses my cashew mayo as a base. (I really do think it is the bestcoleslaw recipe. But, that’s just me.)
What To Serve With Vinegar Slaw
- Vegan Carrot Hot Dogs
- Best Vegan BBQ Sandwich
- Blackened Seasoned Tofu
- Vegan Pulled Pork Sandwich
- Chipotle Chickpea Tacos
Vinegar Coleslaw FAQ
How long will vinegar coleslaw keep?
Store any leftover slaw in an airtight container covered in the fridge for up to 3 to 4 days.
Which vinegar is best for coleslaw?
I preferapple cider vinegar. Red wine vinegar, champagne vinegar, and white vinegar are also options.
Can vinegar coleslaw be frozen?
NO! I don’t feel the need to elaborate. Just don’t do it.
Can I use green or red cabbage?
Yes, both work equally well. Red cabbage tends to be a little milder but I prefer green cabbage.
What’s the best way to shred cabbage?
If you prefer to make your own as opposed to using the prepackaged slaw like me, you can use a knife so that the shreds are a little chunkier. If you prefer finely shredded cabbage use a handheld grater or the attachment on yourfood processor.
Recipe Variations and Add-Ins
This is a very basic and simple recipe. But, you could always add more veggies and other things if you like. Here are a few suggestions:
- Onion: chopped red onion, sweet onion, or green onions are delicious and adds even more crunch
- Bell Peppers: Green bell pepper or red bell pepper
- Broccoli:freshbroccoliflorets make a great addition to this refreshingslawrecipe.
- Nuts: it sounds weird but chopped walnuts work very well in this recipe
Recipe Tips and Suggestions
- Let the slaw sit in the fridge overnight. It’s better the next day.
- Use a pre-packaged coleslaw mix and add some chopped red cabbage and extra carrots for a nice pop of color.
- Celery seed can be a bit strong. So, if you’re new to this seasoning I would add half the amount at first. Then taste and add more if you like.
More Vegan Summer Salad Recipes
- Macaroni Salad
- Three Bean Salad
- Best Vegan Potato Salad
- Tomato Cucumber Salad
I hope you enjoy this healthy vinegar coleslaw recipe. It’s full of flavor and sure to be hit at your next summer potluck.Please leave a comment below with a star rating. I would greatly appreciate it.
Best Vinegar Coleslaw Recipe (No Mayo)
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 16 reviews
This vinegar coleslaw recipe is made with an oil-free, mayo-free dressing that’s tangy, sweet, and delicious. Just 7 ingredients and ready in 5 minutes.
- Author: Shane Martin
- Prep Time: 5 mins.
- Chill Time: 60 mins.
- Total Time: 1 hour 5 minutes
- Yield: 6 cups 1x
- Category: Vegan Side Dish Recipes
- Method: Raw
- Cuisine: Vegan
- Diet: Vegan
Ingredients
UnitsScale
- 1 bag pre-packaged coleslaw of choice (14–16 ounce)
- ½ cup apple cider vinegar
- ¼ cup maple syrup
- 2 Tbsp Dijon mustard
- 1 tsp celery seeds
- Salt and pepper to taste
Instructions
- Open the bag of coleslaw mix and empty it into a large bowl.
- In a small bowl add the apple cider vinegar, maple syrup, Dijon mustard, and celery seeds. Whisk everything together until well combined.
- Pour the sauce over the coleslaw and toss until completely covered. Taste and season with salt and pepper.
- For best results let the slaw chill for at least an hour in the fridge or optimally overnight. But, it can be served immediately if desired.
Notes
Let the slaw sit in the fridge overnight. It’s better the next day.
Use a pre-packaged coleslaw mix and add some chopped red cabbage and extra carrots for a nice pop of color.
Celery seed can be a bit strong. So, if you’re new to this seasoning I would add half the amount at first. Then taste and add more if you like.
Nutrition
- Serving Size:
- Calories: 91
- Sugar: 13 g
- Sodium: 160.2 mg
- Fat: 0.4 g
- Carbohydrates: 20.4 g
- Fiber: 3.9 g
- Protein: 2.4 g
- Cholesterol: 0 mg
