Old Fashioned Coleslaw with Vinegar

Skip to Recipe

This old-fashioned vinegar coleslaw is the perfect summer side dish. It's made with a blend of freshly shredded cabbage, shredded carrot, and onion tossed in a tangy and flavorful, mayo-free vinegar dressing!

Coleslaw in a serving bowl with a wooden spoon.

WANT TO SAVE THIS RECIPE?

I'll send it straight to your inbox. Plus you'll get great new recipes from me every week!

This post may include affiliate links. Please read my disclosure policy.

This is quite possibly the best homemade coleslaw recipe of all time. It's a 15-minute simple recipe that's made the old-fashioned way without any mayo...but trust me when I say, you won't miss it! The flavor is perfect, and the texture of the veggies is amazing.

This is sure to be your go-to summer side dish for potlucks, BBQs, or an easy dinner at home! I love pairing it with grilled BBQ chicken thighs or smoked baby back ribs for the quintessential summertime dinner. I think it pairs perfectly with my Cajun dirty rice.

📖Why My Recipe Works

Not Overly Sweet. This simple recipe has just the right amount of flavor. Not too rich, not too sweet...just completely delicious!
Warm Dressing. The homemade vinegar dressing is poured over the veggies warm. Then the coleslaw is chilled. The texture is still crunchy but it slightly softens the cabbage in the most perfect way possible.

🧾Ingredient Notes

Cabbage - I use thinly sliced green cabbage, but red cabbage will work as well. This recipe uses one small head of cabbage, maybe a little less.
Carrots - Shredded carrots are another classic addition to traditional coleslaw. You can easily shred your carrots using the shredding disc on your food processor.
Onion - I use thinly sliced yellow onion, but other varieties of onion will work too. A white onion will be sweeter while red onion will be tangier in flavor.
Vinegar - I use distilled white vinegar, but you can play with flavors and use other types of vinegar if preferred. Try red wine vinegar or apple cider vinegar for a sweeter flavor.
Olive Oil - I love the flavor of olive oil in this recipe, but if you prefer a more neutral flavor, vegetable oil will work too.
Dijon Mustard - Adds a subtle hint of spice and ties in the tangy vinegar perfectly.
Sugar - You need just a little bit of sweetness to offset the flavor of the vinegar.
Seasonings - We're seasoning with a simple combination of celery seed, salt, and pepper.

💭 Variations

Make it spicy. Love a kick of heat? Try adding a sprinkle of red pepper flakes, cayenne pepper, or even hot sauce.
Use other veggies. Boost the nutrition and add thinly sliced green pepper or chopped green onion. Keep in mind that more veggies may require more dressing.
Make a creamy coleslaw. If you want to make it creamier, feel free to make a mayo-based coleslaw by adding a spoonful of your favorite mayo to the dressing.
Brighten it up. Try adding a splash of lemon juice to the dressing for an even tangier flavor.

⏲️How to Make Vinegar Slaw

Prep the Veggies

Thinly slice the cabbage and onion and shred the carrots. Make sure everything is uniform in size so all the veggies incorporate well together!

A bowl filled with chopped cabbage, carrots, and onions, sits on a table with a green napkin and small dishes nearby.

Make the Dressing

Bring the mixture to a low simmer. Once the sugar dissolves, slowly whisk in the olive oil. Keep the dressing on the heat and bring it to a boil. Allow it to cook for one minute but no more.

A stainless steel pan with vinegar dressing for Old Fashioned Coleslaw with Vinegar sits on a burlap placemat, next to a green cloth napkin and a metal whisk.

Combine and Chill

The hot dressing will not wilt the fresh vegetables, just slightly tenderize them. Toss until fully coated, then cover the bowl and place it in the fridge for at least 2 hours or overnight.

A metal pan pours dressing over a bowl of shredded cabbage, carrots, and green onions for an Old Fashioned Coleslaw with Vinegar, set on a table with a green napkin and brown placemat.

🥗What to Serve with Old Fashioned Coleslaw

Vinegar-based coleslaws are often used as a topping on pulled pork sandwiches. I like to serve it with BBQ beef or on top of pollo asado tacos.

When it comes to complementary side dishes, I like blue cheese potato salad, orzo pasta salad, or rainbow potato salad. Corn on the cob is always top of mind, but for a modern twist, serve this vinegar coleslaw recipe with either my corn ribs or my gluten-free corn casserole.

👩🏻‍🍳Jen's Testing Notes

If you want to cut down on prep time, you can use a bag of coleslaw mix which includes cabbage and carrots. You will just need to add the onion yourself!
Give the coleslaw a minimum of 2 hours to marinate in the fridge. The longer it sits, the more the dressing will soak into the veggies for the best flavor and the ideal texture.

Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?

📖 Recipe Card

Common Recipe Questions

Can I use bagged coleslaw mix?

If you want to use a coleslaw mix for this recipe, feel free. Simply slice up your onion and add it to the mix!

Is vinegar coleslaw served cold or warm?

Vinegar slaw is served chilled. The vinegar mixture is heated to dissolve the sugar and to help soften the tough cabbage leaves and reduce the bite of the sliced onions. It is then thoroughly chilled before serving.

More Coleslaw Recipes

Comments

5 from 25 votes (7 ratings without comment)