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Square overhead shot of a bowl of vinegar coleslaw.
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5 from 4 votes

Vinegar Coleslaw

This old-fashioned vinegar coleslaw skips the mayo and delivers a sweet, tangy slaw that pairs perfectly with pulled pork, fried fish, and all of your favorite cookout mains. Make it ahead and it's ready when you are.
Course Salad, Side Dish
Cuisine American, Southern
Keyword no mayo coleslaw, vinegar based coleslaw, vinegar coleslaw, vinegar coleslaw recipe, vinegar slaw recipe
Prep Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 10 minutes
Servings 6 people
Calories 175kcal
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 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.
    Whisking together the dressing for vinegar coleslaw.
  • Add the bell pepper, onion, and coleslaw mix. Toss well to coat. Taste and season with additional salt and pepper if needed.
    Horizontal overhead shot of tossing the dressing in a bowl of slaw.
  • Cover tightly and refrigerate for at least 4 hours, tossing occasionally. Serve with a slotted spoon.
    Horizontal overhead shot of a bowl of vinegar coleslaw.

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

Serving: 1/6 of the recipe | Calories: 175kcal | Carbohydrates: 23g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 209mg | Potassium: 167mg | Fiber: 2g | Sugar: 20g | Vitamin A: 385IU | Vitamin C: 41mg | Calcium: 38mg | Iron: 1mg