Here’s a tangy and crunchy vinegar and oil coleslaw recipe that’s perfect for those who prefer a coleslaw without mayo. This version uses a simple dressing made with apple cider vinegar, resulting in a flavorful and refreshing slaw.
It pairs wonderfully with pulled pork sandwiches, barbecue ribs, grilled chicken, and fried fish, making it the perfect side dish for any summer gathering.
This easy coleslaw recipe is ideal for potlucks, backyard BBQs, and Sunday dinners. With simple ingredients, it combines freshly shredded cabbage, carrots, and onion, all delicately tossed in a zesty and vibrant vinegar dressing. When you have an abundant crop in your vegetable garden, recipes like this are perfect for creating nutritious and delicious dishes. Make this coleslaw a day ahead, and by the next day, it’s even better—just give it a stir, and it’s ready to serve.
Ingredients in This Vinegar-Based Coleslaw
This recipe is straightforward, using fresh ingredients that you can grow in your own backyard garden or purchase at your local farmers market or grocery store. Here’s what you’ll need:
- Cabbage: For this recipe, I used a green cabbage. However, red cabbage or Napa cabbage would work well, adding color and flavor to the coleslaw.
- Onion: Any onion variety will do—yellow onion, red onion, shallot, or even Vidalia sweet onion. Just mince them finely so the flavor doesn’t overpower the cabbage.
- Carrot: You don’t need to buy pre-shredded carrots. Wash and peel the carrots, then use a box grater to shred them by hand. If making a large batch, the shredding disc on your food processor is a great way to save time.
Vinegar and Oil Salad Dressing
The tangy dressing is what makes this coleslaw shine. Here’s how to make it:
- Apple Cider Vinegar: The star of the dressing. You can also use red wine vinegar, champagne vinegar, or distilled white vinegar for different flavors.
- Olive Oil: Adds a subtle flavor. You can also use vegetable oil or any neutral-flavored oil.
- Dijon Mustard: Provides the right amount of tangy flavor and helps emulsify the dressing.
- Honey: Balances the tartness of the vinegar. You can substitute it with sugar or maple syrup if you prefer.
- Seasonings: Keep it simple with salt and black pepper to taste.
Classic Vinegar and Oil Based Coleslaw Recipe
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Kitchen Essentials
Ingredients
- 1 Small Head of Cabbage thinly sliced
- ¼ Small Head of Purple Cabbage thinly sliced
- 1 Large Carrot peeled and grated
- 1 Tablespoon Onion minced
Vinegar dressing
- 1/3 Cup Apple Cider Vinegar
- 3 Tablespoons Olive Oil
- 2 Tablespoons Granulated Sugar or honey or maple syrup
- 1 Tablespoon Dijon Mustard
- ¼ Teaspoon Salt
- ¼ Teaspoon Black Pepper
text ingredients
Instructions
- In a large bowl, add the shredded cabbage, carrot, and minced onion.1 Small Head of Cabbage, ¼ Small Head of Purple Cabbage, 1 Large Carrot, 1 Tablespoon Onion
- In a small bowl, whisk together the apple cider vinegar, olive oil, honey, Dijon mustard, salt, and pepper.1/3 Cup Apple Cider Vinegar, 3 Tablespoons Olive Oil, 2 Tablespoons Granulated Sugar, 1 Tablespoon Dijon Mustard, ¼ Teaspoon Salt, ¼ Teaspoon Black Pepper
- Pour the vinegar mixture over the cabbage mixture. Stir to combine.
- This can be served right away, or you can make this up to 1 day ahead, refrigerate, and serve the next day. Just give it a stir before serving.
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Vinegar Coleslaw Recipe Variations
- Add the Juice of Half a Lemon: Brighten up the dressing for an even tangier flavor.
- Celery Seeds: Some recipes use celery seeds to add an earthy, savory, and slightly bitter taste that enhances the overall flavors.
- Add Other Fresh Vegetables: Bell peppers and green onions are great additions. Experiment with different combinations to create your own unique coleslaw recipe. Just be sure to adjust the vinegar dressing if you add extra shredded vegetables.
How to Store Leftover Coleslaw
After preparing the coleslaw, cover it tightly with plastic wrap or transfer it to an airtight container. Store it in the refrigerator to preserve its crispness. It’s best to eat it within 3-5 days for optimal freshness and flavor. Before serving leftovers, give the coleslaw a gentle stir to redistribute the vinegar dressing and ensure all the ingredients are evenly coated.
Serving Ideas for This Vinegar and Oil Coleslaw
Vinegar-based coleslaw pairs well with a variety of dishes, especially those with bold or savory flavors. Here are some delicious options:
- Barbecue: Serve this vinegar coleslaw alongside grilled or smoked meats such as ribs, pulled pork, brisket, or barbecue chicken. The tanginess of the coleslaw complements the rich, smoky flavors of the barbecue.
- Burgers and Sandwiches: Use vinegar coleslaw as a topping for burgers, sandwiches, or sliders. It adds a refreshing crunch and acidity that balances the savory flavors of the meat.
- Fish Tacos: Top fish tacos with vinegar coleslaw for a fresh and zesty contrast to the crispy or grilled fish. The acidity of the coleslaw cuts through the richness of the fish and adds a burst of flavor.
- Fried Chicken: Serve vinegar coleslaw alongside crispy fried chicken for a classic Southern-inspired meal. The tangy coleslaw helps cut through the richness of the chicken and provides a refreshing contrast.
- Pulled Pork Sandwiches: Pair vinegar coleslaw with pulled pork sandwiches for a delicious combination of flavors and textures. The acidity of the coleslaw balances the richness of the pork and adds a crunchy element to the sandwich.
- Grilled Seafood: Serve vinegar coleslaw alongside grilled seafood such as shrimp skewers, grilled salmon, or seafood kebabs. The bright flavors of the coleslaw complement the delicate flavors of the seafood.
Vinegar coleslaw is a perfect side dish for picnics, barbecues, and potlucks. It can accompany a wide range of dishes and is easy to transport and serve outdoors. Serve this cabbage salad at your next cookout, and watch it disappear.
You can find Victoria crocheting, quilting, and creating recipes. She has cooked in restaurants for over 20 years, including many larger parties. She learned to crochet when she was just 11 years old and has been crocheting ever since; over 50 years now. Over 40 years ago, she loved her first class in sewing and continues to hone her skills in quilting. Many have enjoyed the handmade gifts over the years. In her professional career, she has worked in management in a wide variety of businesses including higher education as a dean of a division. All the while attending college part-time to achieve her doctorate in higher education with an emphasis in e-learning.
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Saturday 31st of August 2024
Thank you for sharing this recipe