Sweet, tangy, and full of crisp vegetables, this vinegar coleslaw skips the mayo and delivers all the flavor. It’s a classic Southern slaw with a bold vinegar dressing, the kind that gets better the longer it sits. Make it in the morning and it’s ready by dinner!
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Before You Get Started
A few notes that make a real difference with this slaw:
- Plan ahead. This slaw needs at least 4 hours in the fridge before serving. The vegetables soften and the flavors come together as it chills. Overnight is great if you like your vegetables really soft.
- Adjust the dressing to your preference. The sugar softens the vinegar’s sharpness, and the oil rounds it out. Cut back on the sugar for a tangier slaw, or use olive oil in place of vegetable oil for a richer flavor.
- Use a slotted spoon to serve. Liquid will pool at the bottom of the bowl as the slaw sits. A slotted spoon keeps the dressing in the bowl where it belongs.
How to Make Vinegar Coleslaw
This recipe comes together in about 10 minutes of active time. The rest is just waiting for the fridge to do its work!
Step 1: Make the Dressing
In a large bowl, whisk together the sugar, white vinegar, vegetable oil, kosher salt, celery seed, dry ground mustard, and black pepper until the sugar dissolves.
The dressing should taste bright and tangy with a bit of sweetness. It will mellow once it hits the vegetables and chills.
⇢ White vinegar is the classic choice. It gives the slaw a clean, sharp tang. Apple cider vinegar brings a slightly fruity note, and rice vinegar is milder and a touch sweeter. All three work well, but know that swapping will shift the flavor profile.
Step 2: Add the Vegetables
Add the thinly sliced red bell pepper, sliced onion, and coleslaw mix to the bowl. Toss everything together until the vegetables are fully coated in the dressing.
Taste and adjust with more salt and pepper if needed.
⇢ Using a bag of coleslaw mix is a great shortcut. A standard 14–16 oz bag has the green cabbage, purple cabbage, and carrots already shredded. If you prefer to shred your own, you’ll need about 6¾-7 cups total: roughly one small head of green cabbage plus a carrot or two.
⇢ Vidalia onion is a mild option. Yellow, white, red, or green onion all work fine. If you’re sensitive to raw onion, let the slices soak in the dressing for a minute before tossing in the cabbage; it takes the edge off.
Step 3: Chill and Serve
Cover the bowl tightly and refrigerate for at least 4 hours, tossing once or twice while it chills. The slaw is ready when the vegetables have softened and the dressing has soaked in.
It keeps well for up to 24 hours before the texture softens further, still good, just a bit less crisp.
⇢ Fresh herbs are a nice finishing touch. Stir in a handful of chopped parsley, chives, or dill just before serving for an extra layer of flavor.
What to Serve Alongside
⇢ Serving: Vinegar coleslaw is the natural partner for anything off the grill or out of the fryer. The tangy dressing cuts through rich, smoky, and fried flavors in a way that a creamy slaw just can’t.
This slaw is great alongside:
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
Storage
Refrigerator: Store the slaw in an airtight container for up to 3-5 days. The vegetables will continue to soften over time, so the slaw is at its crispest in the first 24 hours.
Make-ahead: This slaw is an ideal make-ahead dish. Prepare it the morning of or the night before and let it chill until you’re ready to serve. The flavor improves as it sits. Just give it a good toss before serving and use a slotted spoon to skip any extra liquid that’s pooled at the bottom.
Freezing: Freezing is not recommended. The vegetables turn mushy and watery once thawed.
Frequently Asked Questions
What’s the best vinegar to use in coleslaw?
White distilled vinegar is the classic choice for this style of slaw. It gives the dressing a clean, sharp tang without adding extra flavor. Apple cider vinegar is a good swap if you want a slightly fruity note. Rice vinegar works well if you prefer something milder and a bit sweeter. Any of the three will work in this recipe.
What can I substitute for the coleslaw mix?
If you prefer to shred your own, use about 6¾ – 7 cups of shredded vegetables total. A combination of green cabbage, purple cabbage, and shredded carrot is closest to the bag mix. A sharp knife, food processor, or mandoline makes quick work of it.
Why does my vinegar coleslaw taste too sharp?
The most common reason is not enough sugar or oil in the dressing. Both help round out the acidity of the vinegar. Try adding a bit more sugar, a splash more oil, or a pinch more salt, then let the slaw chill longer. The flavors mellow significantly after a few hours in the fridge.
Can I reduce or skip the sugar?
Yes. The sugar softens the vinegar’s sharpness, but you can cut back to suit your taste. Start by reducing it by a tablespoon or two and see how the dressing tastes before tossing it with the vegetables. Honey can also be used in place of granulated sugar for a slightly different sweetness.
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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 of a red bell pepper, thinly sliced
- ½ of a medium sweet onion, thinly sliced
- 1 (14-16 ounce) bag coleslaw mix (about 7 cups total)
Instructions
- In a large bowl, whisk together the sugar, vinegar, oil, kosher salt, celery seed, dry ground mustard, and black pepper until the sugar dissolves.
- Add the bell pepper, onion, and coleslaw mix. Toss well to coat. Taste and season with additional salt and pepper if needed.
- Cover tightly and refrigerate for at least 4 hours, tossing occasionally. Serve with a slotted spoon.
Notes
- Make-ahead and chill time: Allow at least 4 hours in the refrigerator before serving. The vegetables need time to soften and the dressing needs time to soak in.
- Adjusting the dressing: The sugar and oil balance the sharpness of the vinegar. For a tangier slaw, reduce the sugar. For more richness, swap vegetable oil for olive oil. Honey can replace the granulated sugar if preferred.
- Vinegar options: White distilled vinegar is the classic choice. Apple cider vinegar adds a slightly fruity note, and rice vinegar gives a milder, sweeter result. All three work in this recipe.
- Shredding your own vegetables: Skip the bag and use about 7 cups total of shredded green cabbage, purple cabbage, and carrot.
- Serving tip: Use a slotted spoon to serve. Liquid pools at the bottom of the bowl as the slaw sits.
- Fresh herbs: Stir in chopped parsley, chives, or dill just before serving for extra flavor.
- Storage: Store in an airtight container in the refrigerator for 3-5 days. Freezing is not recommended.
Nutrition
Originally published in April, 2021, this post was updated in May, 2026.
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). 🙂
Yummy. I’ll take my coleslaw with any dressing but this one sounds so good with such an easy dressing. I’ll have to tinker with making individual servings but I figure I can make up a single serving of vegetables, add some dressing, and eat it later in the day. I’ll let you know. I believe this will go into next week’s plans.
I’ve told you that I’m in league with your sons when it comes to a lingering suspicion of vegetables and that I *thought* I hated cabbage for years and years. My mother would make coleslaw from coleslaw mix and I ate it since childhood, never knowing it was the *hated* cabbage in disguise. That and my love for egg rolls eventually led me to enjoy cabbage as long as it’s not boiled to death.
We definitely agree that cabbage is great when not boiled to the point of being bland and mushy. We hope you enjoy the recipe, Marion!
And smelly, too! I really can’t deal with that.
I love your posts and site, BUT you have way too many ads popping up.
I have fiber internet with great speeds but recipes take too long to load.
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On the vinegar coleslaw recipe is it possible to substitute the salt I suffer from high blood pressure… is there anything else I can use in place of salt on some of my other recipes thank you very much for taking the time I love your recipes
Hi, Edward! I would start by just trying to reduce the amount of salt called for in a recipe. Use just enough so that it tastes edible, but maybe not as much as recommended? I have heard that your tastebuds eventually adjust and you need less for the food to taste “normal.” Otherwise, I would chat with your doctor about salt substitutes. This article explains that it’s the sodium chloride in table salt that’s bad for your salt, so some folks rely on salt substitutes that contain potassium chloride instead. I’ve never tried that option, but again — it might be worth looking into it with your medical provider. Good luck!
Only rave reviews for this coleslaw recipe! Thanks.
Wonderful! Thank you, Jean!
I accidentally tripled the salt, but it turned out to be a happy accident.
I also only used half the amount of sugar, and added an extra half cup of organic white wine vinegar w/the mother.
I took your advice and also added both fresh dill and fresh Italian parsley.
We’re so glad it turned out well for you, Jody! Thank you for trying it out and taking the time to leave a review.