Name: Vinegar Coleslaw Recipe: Crisp and Tangy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: ½ head of cabbage; 2 carrots; ½ red onion; ¼ cup apple cider vinegar; 3 tbsp olive oil; 1 tbsp honey; 1 tsp Dijon; 1 tsp celery seeds; ¾ tsp salt; ½ tsp pepper; Optional: Parsley; Suggested Pairings: Pork (chicken)

Introduction

Table of Contents

Vinegar Coleslaw is a crisp, tangy side dish, perfect for barbecues, picnics, or weeknight dinners. This no-mayo recipe, featuring a bright apple cider vinaigrette and crunchy cabbage, delivers refreshing flavor with a satisfying bite. Presented in a white ceramic bowl, optionally garnished with fresh parsley and cracked pepper, this Vinegar Coleslaw offers a clean, appetizing aesthetic that elevates any plate. This recipe provides a simple no-cook method with pantry staples, adaptable for dietary preferences, ideal for home cooks seeking a go-to slaw that brings zesty, crowd-pleasing charm to any occasion.

Ingredients

For the Vinegar Coleslaw:

½ head green cabbage, finely shredded (about 6 cups)
2 large carrots, peeled and grated
½ small red onion, thinly sliced
¼ cup apple cider vinegar
3 tbsp olive oil
1 tbsp honey (or sugar)
1 tsp Dijon mustard
1 tsp celery seeds
¾ tsp kosher salt
½ tsp black pepper
¼ tsp red pepper flakes (optional)

For Serving:

Optional: Fresh parsley, cracked black pepper
Suggested Accompaniments: Pulled pork, grilled chicken
Suggested Pairings: Iced tea, light beer
Suggested Aesthetic: Serve in a white ceramic bowl
Suggested Equipment: Large mixing bowl, whisk, mandoline (optional)

Step-by-Step Process

Prep Vegetables: Shred cabbage finely using a sharp knife, mandoline, or food processor with shredding blade—thin strips ensure even dressing absorption and crisp texture. Grate carrots on the large holes of a box grater. Slice red onion paper-thin; soak in ice water 10 minutes if sharp, then drain. This tames pungency while keeping crunch.
Make Dressing: In a small bowl, whisk apple cider vinegar, olive oil, honey, Dijon mustard, celery seeds, salt, black pepper, and red pepper flakes (if using). Whisk vigorously for 30 seconds until emulsified and the honey fully dissolves. Taste and adjust—add more honey for sweetness or vinegar for tang.
Combine Vegetables: In a large mixing bowl, toss together shredded cabbage, grated carrots, and drained red onion. Use clean hands or tongs to distribute evenly. The large bowl gives room for thorough mixing without bruising.
Dress the Slaw: Pour dressing over vegetables. Toss thoroughly with tongs for 1–2 minutes, ensuring every piece is lightly coated. The slaw should be moist but not swimming—excess dressing pools at the bottom.
Macerate for Flavor: Cover and refrigerate 30 minutes to 2 hours. Toss again every 30 minutes. This resting time softens cabbage slightly, melds flavors, and draws out excess moisture for better texture.
Drain Excess Liquid: Before serving, give one final toss. If liquid has accumulated, drain gently or use a slotted spoon. This keeps the slaw crisp rather than soggy.
Serve: Transfer to a white ceramic bowl. Garnish with chopped fresh parsley and a few grinds of black pepper. Serve chilled alongside pulled pork or grilled meats.

Tips for Better Vinegar Coleslaw

Shred cabbage finely for the best texture
Soak onions in ice water to reduce sharpness
Whisk dressing until fully emulsified,
Let it rest at least 30 minutes—flavor improves with time
Presented in a white ceramic bowl to highlight the vibrant colors
Make up to 1 day ahead; refresh with a splash of vinegar
Drain before serving to avoid watery slaw
Enhance aesthetic: add a parsley sprig for bright green pop

Variations and Customization

Creamy Vinegar Slaw: Add 2 tbsp Greek yogurt to dressing.
Spicy Version: Double red pepper flakes or add sliced jalapeño.
Asian-Inspired: Use rice vinegar, sesame oil, and 1 tsp ginger.
Apple Cider Slaw: Add 1 diced apple and ¼ cup dried cranberries.
Keto-Friendly: Use sugar substitute; reduce carrots.
Broccoli Slaw: Replace half the cabbage with broccoli stems.
Mexican Slaw: Add lime juice, cilantro, and cumin.
Pickled Slaw: Increase vinegar to ⅓ cup; rest overnight.

Storage and Serving Tips

Store in an airtight container in the fridge for up to 5 days.
Do not freeze—texture becomes watery upon thawing.
Refresh day 2+ with a splash of vinegar and a pinch of salt.
Serve chilled for maximum crispness.
Pair with iced tea or light beer to complement the tangy bite.
Present in a white ceramic bowl with garnishes for a fresh, vibrant charm.

Nutritional Information

Based on 8 servings (about ¾ cup each):

Calories: 95 kcal
Total Fat: 6g
Saturated Fat: 1g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 260mg
Total Carbohydrates: 10g
Dietary Fiber: 2g
Sugars: 7g
Protein: 1g
Vitamin A: 50% Daily Value
Vitamin C: 45% Daily Value
Calcium: 4% Daily Value
Iron: 4% Daily Value

Note: Values vary by add-ins (creamy or apple versions increase calories). Naturally low-calorie and vegan.

Conclusion

This Vinegar Coleslaw recipe delivers crisp, tangy refreshment without heavy mayo. It transforms simple cabbage into a versatile side. Its no-cook preparation and vibrant presentation make it a go-to. The bright dressing and satisfying crunch delight every bite. It’s sure to be a cherished recipe, loved for its zesty, crowd-pleasing charm.