Try this amazingly delicious and easy-to-make side dish for a Vinegar Based Coleslaw recipe at your next barbecue or backyard get-together!
If you’re looking for a ridiculously easy recipe for slaw, then look no further than this one. It seems like vinegar coleslaw has been all the craze in the BBQ world in the last few years. This tangy vegetable slaw is perfect when eaten by itself or when topped off on a smoked pulled pork or smoked brisket sandwich.
What Is Vinegar Coleslaw?
It’s a simple recipe consisting of a sweet and tangy vinegar-based dressing tossed with shredded vegetables and is served up as a side dish or on top of Barbecue style sandwiches.
Is It Bad For You
The pre-made store-bought version is loaded up with sugar and fat, however, this sweet and tangy homemade version is dairy-free and packed with fresh hand-cut vegetables that are low in calories.
What Kind of Vegetables Can I Use?
In a standard slaw, the most common vegetables are green cabbage and onions. Here is what I like to put into my recipe as it will add more flavor:
- Green Cabbage
- Red Cabbage
- Red Onion
- Carrots
- Green Onions
- Cilantro
However, you could add these ingredients:
- Sliced red, green, yellow, or orange bell peppers
- Sliced spicy peppers, like jalapeños
- Thinly sliced kale or jicama.
Slicing the Vegetables
There are few ingredients in this recipe, along with the sweet and tangy vinegar-based dressing and it all starts with slicing the vegetables.
If you do not have a mandolin it is completely fine to slice things using a chef knife. My rule of thumb for using a mandolin is when you start to get nervous you might cut yourself, just stop.
Slice the green cabbage in half and remove the core. Slice in half again and then thinly slice it on a mandolin or using a very sharp chef knife.
Next, Slice the red cabbage in half and remove the core using a knife. Slice in half again and then thinly slice it on a mandolin or using a very sharp chef knife.
Next, peel the carrots and thinly slice them on a mandolin using the shredded blade attachment.
Vinegar Coleslaw Dressing
Making the coleslaw dressing recipe is very easy. A traditional vinaigrette is 3 parts oil to 1 part vinegar. Well, for me to maximize flavor we have to bring down that oil count to like 2 or even equal to 1 to the vinegar which will make the coleslaw much more flavorful.
- Add the vinegar, mustard, and sugar to a bowl.
- Whisk while slowly drizzling in the olive oil until emulsified and then finish with celery seed, salt, and pepper.
How to Make Vinegar Coleslaw
- Add the vegetables to a large bowl.
- Season with celery seed, salt, and pepper.
- Pour in the dressing.
- Toss using some tongs.
Making It Ahead of Time
If you make this vinegar coleslaw ahead of time and slice the vegetables super thin, it may not be perfect when you go to serve it several hours later or the next day. If you plan on making it ahead of time I would recommend combining the vegetables and keeping the dressing separate right until you are ready to serve.
Recipe Chef Notes + Tips
How to Store: It is best to store this vinegar coleslaw recipe undressed and unseasoned covered in the refrigerator until ready to serve. It can stay in the refrigerator undressed and unseasoned for up to 5 days. When ready to serve simply pour the vinaigrette over top, season with salt and pepper, toss and serve.
Also if you want to make it ahead of time, don’t plan on seasoning it to the end because if you salt the vegetable it will wilt super quick.
Now just know that when you shave vegetables super thin like I did in this recipe and apply an acid to it, like vinegar, it’s going to break down faster and become wilted or to put it simply, soggy.
You can substitute honey or agave for sugar in this recipe.
To save some time, If you don’t want to slice the cabbages and carrots yourself, then I suggest buying the pre-made coleslaw mix, it will work just as well.
Serve It With These BBQ Recipes
- Smoked Pulled Pork Sandwich
- Smoked Chicken BBQ
- Blue Cheese Coleslaw
- Creamy Coleslaw
- Vegetable Dill Coleslaw
- Smoked St. Louis Style Ribs
Be sure to follow me on Facebook, Youtube, Instagram, and Pinterest, and if you’ve had a chance to make this then definitely drop me a comment and a rating below!
Video
Vinegar Based Coleslaw Recipe
Ingredients
- 1/2 thinly sliced head of green cabbage
- 1 cup of thinly sliced red cabbage
- 2 whole shredded carrots
- 3 thinly sliced green onions
- 1/4 cup of apple cider vinegar
- 1 tablespoon of grainy mustard
- 1 tablespoon of honey or 1 teaspoon of sugar
- 1/4 cup of olive oil
- 1 teaspoon of celery seed
- Kosher salt and fresh cracked pepper to taste
Instructions
- In a small bowl whisk together vinegar, mustard, honey, and olive oil and set aside. In a separate bowl mix together cabbages, carrots, green onions, and celery seed.
- Next, pour a small amount of the dressing on the cabbage mixture and mix until combined and until the desired amount of dressing is achieved.
- Season with salt and pepper, and chill before serving.
Notes
- Make-Ahead: If you make this vinegar coleslaw ahead of time and slice the vegetables super thin, it may not be perfect when you go to serve it several hours later or the next day. If you plan on making it ahead of time I would recommend combining the vegetables and keeping the dressing separate right until you are ready to serve.
- How to Store: It is best to store this coleslaw recipe undressed and unseasoned covered in the refrigerator until ready to serve. It can stay in the refrigerator undressed and unseasoned for up to 3 days. When ready to serve simply pour the vinaigrette over top, season with salt and pepper, toss and serve.
- Now just know that when you shave vegetables super thin like I did in this recipe and apply an acid to it, like vinegar, it’s going to break down faster and become wilted or to put it simply, soggy.
- You can substitute honey or agave for sugar in this recipe.
- To save some time, If you don't want to slice the cabbages and carrots yourself, then I suggest buying the pre-made slaw mix, it will work just as well.
Sue G says
First time making a vinegar dressed coleslaw. I made this 2 1/2 days ago and I did mix together the dressing and veggies right from the start. Came out fantastic. It’s just my husband and I so it took us 5 meals to finish it. It was excellent from start to finish! Thank you Chef Billy for a great recipe and you converted me from mayo-based coleslaw!
Eileen Birosh says
Another one of your amazing recipes we will make again and again!
I just ordered the mandolin to make it easier next time I make it.
Can’t wait to try it on company.
Thank you again!
Karen says
Interested in your mandoline slice. It looked like you move the blade using a knob. Where can I purchase one.
Chef Billy Parisi says
https://amzn.to/2ThbyEi
Sabrina says
Hi! This recipe turned out great for me Billy, so thanks for sharing! I guessed on the green cabbage amount, but can you clarify? I thought it was a quarter of a head like with red/purple but it’s listed as 1/2 of something…
Thanks for your help!
Sabrina
Carolina Gurl says
Soooooo good! Served it with brisket, roasted sweet potatoes, cast iron cornbread and blueberry cobbler. My family and friends love your recipes! Thank you for your step by step instructions!
Cindy says
Really good and easy recipe. Thank you! I added red pepper and jalapeno and omitted red onion. Served with roasted pork butt and quick cucumber pickles.
Kathy says
I had a request for cabbage salad which I recalled my mom made with oil, vinegar, and celery seed. Your recipe did not disappoint, however I used sweet yellow onion (preference), rice wine vinegar (my go to), and more sugar (just a memory thing). The mustard is a must while I don’t think she used. Also, your Notes are an important addendum for prepping and storage. Lastly, dress sparingly to start as the dressing has great flavor that goes a long way. A simple recipe with a great return on flavor.
Heather Schmidt says
I halved the dressing recipe based on how much cabbage I had on hand… I dressed and let it sit for about an hour and a half. It was fantastic! The flavor was excellent. This will be my new go to slaw recipe!
Terri says
Made this tonight to put on pulled bbq pork sandwiches. Perfect!!!
Cathy says
Like your way of teaching . Very simple to understand and follow. Will suggest to open a culinary school or master class .
Thanks for sharing your knowledge
Chef Billy Parisi says
you’re too kind thank you.
Ann says
So simple, fresh and flavourful. Will definitely make this again.
Kendra says
Love simplicity, freshness and crunch of this slaw.
Jill says
I made this as a side to go with a roasted whole pig and it was a huge hit! Perfectly crunchy and just the right amount of acid.