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Sweet, tangy, crisp, and cool, this old-fashioned vinegar coleslaw is the perfect easy side dish to pair with savory entrees like pulled pork, barbecue ribs, grilled chicken, and blackened salmon. Serve it at your next cookout, potluck, or Sunday supper, because this popular Southern slaw is always a crowd favorite!
Table of Contents
If you enjoy cabbage recipes, be sure to try this one-skillet egg roll in a bowl, this Southern fried cabbage, and this braised red cabbage with apples and bacon, too!
I made this over the weekend for our family reunion and even after doubling the recipe the bowl was empty at the end of the day! The red pepper was a great addition. Bonus points, my SIL who hates mayonnaise said it was good. Thanks for a great new family recipe.
– Celia
Why You’ll Love this Old Fashioned Coleslaw with Vinegar
Old-fashioned coleslaw with vinegar is a classic Carolina-style slaw. Instead of a traditional creamy mayonnaise-based dressing, the vinegar-based coleslaw is sweet and tangy. A Southern vinegar slaw also typically includes not only shredded cabbage, but also sliced vegetables like onion, bell pepper, and carrot. Here’s why you’ll love it:
- Flavorful. Thanks to a bold, sweet, and tangy vinegar dressing as well as savory peppers and onions, this slaw is satisfying, crisp, cool, and full of complex flavor.
- Easy. There’s no cooking necessary. Just whisk together the dressing, toss it with the veggies, and let the slaw marinate in the fridge.
- Versatile. It’s the ideal side dish for almost any of your favorite grilled, barbecued, smoked, and roasted meats. Set it out on a table at a potluck and watch it disappear!
- Lightened-up. Many folks say that coleslaw is so bad for you; however, this no-mayo dressing lightens up the classic dish. You can also adjust the amount of dressing that you use, or cut back on the sugar in order to make the homemade version even healthier. While creamy coleslaw is not typically considered healthy thanks to a high amount of calories and fat, the shredded vegetables are an excellent source of vitamins and minerals that are key to a healthy diet.
Ingredients
This is just a quick overview of the ingredients that you’ll need for a big bowl of vinegar based coleslaw. As always, specific measurements and complete instructions are included in the printable recipe box at the bottom of the post.
- Sugar: plenty of granulated sugar makes this dressing perfectly sweet! Honey would probably work well, too.
- Vinegar: I use distilled white vinegar, but you can also substitute with rice vinegar or apple cider vinegar for a slightly different flavor.
- Vegetable oil: this neutral oil will not alter the flavor of the dressing. If you prefer, you can substitute with other neutral-tasting oils, such as canola oil or avocado oil.
- Kosher salt, celery seed, dry ground mustard, and black pepper: seasonings that give the dressing great flavor.
- Red bell pepper: for color, crunch, and sweetness.
- Onion: I prefer the sweetness of thinly-sliced Vidalia onion, but green onion, yellow onion, white onion, and red onion will all work, too.
- Bag of coleslaw mix: a great shortcut that includes pre-shredded green cabbage, purple cabbage, and carrots. Instead of purchasing a package of coleslaw mix, you can shred your own vegetables. You’ll need a total of about 6 ¾ cups of the these shredded veggies.
Directions
This simple vinegar coleslaw recipe couldn’t be easier to whisk together from scratch, and it’s absolutely incredible on a pulled pork sandwich! You’ll find detailed directions in the recipe card below, but here’s the overview with my notes:
- Make the Oil and Vinegar Dressing for Coleslaw. In a large bowl, whisk together the sugar, vinegar, oil, kosher salt, celery seed, dry ground mustard, and freshly-ground black pepper.
- Add Coleslaw Mix and Vegetables: Stir the bell pepper, onion, and cabbage mixture into the dressing, then give it a good toss so that all of the veggies are completely coated.
- Chill. Cover the bowl and refrigerate the homemade coleslaw for at least 4 hours, tossing occasionally. This will give the vegetables a chance to marinate in the dressing, soften, and become more flavorful.
Serving Suggestions
Serve this Southern vinegar slaw with savory entrees like Crock Pot pulled pork sandwiches, Southern fried catfish, an old fashioned Sloppy Joes recipe, grilled salmon, fish tacos, grilled hamburgers, golden chicken, marinated chicken thighs, bbq beef, and this fried chicken recipe.
Preparation and Storage Tips
- Allow at least 4 hours for the slaw to marinate in the dressing. The vegetables will soften and the flavors will come together. If you like the veggies really soft, you can prepare the coleslaw the day before you plan to serve it and let it sit in the fridge overnight.
- How to Store: When properly stored in an airtight container in the refrigerator, the vinegar coleslaw will last for 3-5 days.
- I do not recommend freezing this dish, as the vegetables will become mushy and watery when thawed.
Tips for Success
- The oil and the sugar cut the vinegar taste in coleslaw, but you can adjust these ingredients to suit your personal preferences. For instance, for a less-sweet dressing, decrease the amount of sugar. If you like a more flavorful oil, use olive oil instead of the neutral-tasting vegetable oil.
- For even more great flavor, add fresh herbs to the slaw. Good options include parsley, chives, and dill.
- Serve the coleslaw with a slotted spoon so that any excess dressing is left in the bowl — and not on the plate!
More Coleslaw Recipes to Try
Ramen Noodle Salad (Chinese Coleslaw)
10 minutes mins
Traditional Coleslaw Recipe {KFC Copycat!}
2 hours hrs 15 minutes mins
Fennel Salad with Apples & Creamy Cider Dressing
15 minutes mins
Vinegar Coleslaw
Ingredients
- ½ cup sugar
- ½ cup white vinegar
- ¼ cup vegetable oil
- ½ teaspoon kosher salt, plus more to taste
- ½ teaspoon celery seed
- ¼ teaspoon dry ground mustard
- Ground black pepper, to taste
- ½ cup thinly sliced red bell pepper
- ½ of a medium Vidalia onion, thinly sliced
- 1 (14 ounce) bag coleslaw mix (about 6 ¾ cups total)
Instructions
- In a large bowl, whisk together sugar, vinegar, oil, kosher salt, celery seed, dry mustard and black pepper.
- Add bell pepper, onion and coleslaw mix. Toss to combine. Taste and season with additional salt and pepper, if necessary.
- Cover tightly and refrigerate for at least 4 hours, tossing occasionally.
Notes
- Allow at least 4 hours for the slaw to marinate in the dressing. The vegetables will soften and the flavors will come together. If you like the veggies really soft, you can prepare the coleslaw the day before you plan to serve it and let it sit in the fridge overnight.
- The oil and the sugar cut the vinegar taste in coleslaw, but you can adjust these ingredients to suit your personal preferences. For instance, for a less-sweet dressing, decrease the amount of sugar. If you like a more flavorful oil, use olive oil instead of the neutral-tasting vegetable oil.
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- For even more great flavor, add fresh herbs to the slaw. Good options include parsley, chives, and dill.
Nutrition
This recipe was originally published in April, 2021. It was updated in May, 2024.
I was impressed by the vinegar coleslaw recipe!! I have one I have made for years, but this one is so colorful and full of vegetables that I am certainly going to try this for sure!!
That cute dog of yours under the blanket on a rainy day was so sweet!! Is he a little Yorkie-I love seeing him along with the kids and beautiful scenery!!
Thanks, Sherrie! I hope you’ll try the coleslaw…it’s one of my personal favorites. 🙂
Yes, Teddy is a Yorkie. He adores my boys!
I made this over the weekend for our family reunion and even after doubling the recipe the bowl was empty at the end of the day! The red pepper was a great addition. Bonus points, my SIL who hates mayonnaise said it was good. Thanks for a great new family recipe.
I’m so glad to hear that, Celia! It’s definitely one of my favorites, too (and I love a mayo version as well). 🙂