Vinegar Coleslaw

5 from 1 vote

A sweet and tangy old fashioned coleslaw with vinegar is the perfect companion for fried chicken, burgers, pulled pork, and all of your summertime favorites!

Course Salad, Side Dish

Cuisine American, Southern

Keyword old fashioned coleslaw with vinegar, southern vinegar slaw, vinegar based coleslaw, vinegar coleslaw

Prep Time 10

Chilling Time 4

Total Time 4 10

Servings people

Calories 129kcal

Author Blair Lonergan

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.
Serve the coleslaw with a slotted spoon so that any excess dressing is left in the bowl -- and not on the plate!
For even more great flavor, add fresh herbs to the slaw. Good options include parsley, chives, and dill.

Nutrition