Vinegar Based Coleslaw Recipe

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 not further than this one.  It definitely seems like vinegar coleslaws has been all the craze in the BBQ world the last few years.  This tangy vegetable slaw is perfect when eaten by itself or when topped off on a 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 is 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 is low in calories.

WHAT KIND OF VEGETABLES

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:

• Sliced red, green, yellow or orange bell peppers
• Sliced spicy peppers, like jalapeños
• Thinly sliced kale or jicama.

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.

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 thing 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.

1. Slice the green cabbage in half and remove the core.  Slice in half again.
2. Thinly slice it on a mandolin

3. Slice the red cabbage in half and remove the core.  Slice in half again.
4. Thinly slice it on a mandolin

5. Peel the carrots and thinly slice on a mandolin using the shredded blade attachment.

CHEF NOTE: Now just know that when you shave vegetables super thin and apply an acid to it, like vinegar, it’s going to break down faster and become wilted or to put it simply, soggy.

VINEGAR COLESLAW DRESSING

Making the dressing for a vinegar coleslaw is very super 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.

CHEF NOTE: You can substitute honey or agave for sugar.

HOW TO MAKE IT

1. Add the vegetables to a large bowl.
2. Season with celery seed, salt and pepper.

3. Pour in the dressing.
4. Toss using some tongs.

5. Serve.

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 un seasoned for up to 3 days.  When ready to serve simply pour the vinaigrette over top, season with salt and pepper, toss and serve. 

MAKING THE RECIPE 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.

• CHEF NOTE: Also don’t plan on seasoning it to the end because if you salt the vegetable they will wilt super quick.  Yeah that was a lot of explanation on just the first ingredient. Let’s get back to this vinegar coleslaw Recipe.

MORE AMAZING BBQ RECIPES

• Smoked Pulled Pork Sandwich
• Smoked Chicken BBQ
• Blue Cheese Coleslaw
• Creamy Coleslaw
•  Vegetable Dill Coleslaw
• Smoked St. Louis Style Ribs

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4.98 from 38 votes

Vinegar Based Coleslaw Recipe

Try this amazingly delicious and easy to make side dish for a Vinegar Based Coleslaw recipe at your next barbecue or backyard get together!

Prep Time20 mins

Total Time20 mins

Course: Side Dish

Cuisine: American

Servings: 12

Calories: 63kcal

Author: Chef Billy Parisi

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 together until combined and until desired amount of dressing is achieved.
• Season with salt and pepper, and chill before serving.

Notes

CHEF 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 un seasoned for up to 3 days.  When ready to serve simply pour the vinaigrette over top, season with salt and pepper, toss and serve. 

 

Nutrition

Calories: 63kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 31mg | Potassium: 127mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1850IU | Vitamin C: 19.2mg | Calcium: 27mg | Iron: 0.4mg