This vinegar coleslaw recipe (without mayo) is sweet, tangy, and seasoned with caraway and celery seeds for the best vinegar coleslaw recipe.
Opposites do attract. It’s why anything that’s both sweet and tangy always tastes so good. And when you try this vinegar coleslaw recipe made with apple cider vinegar and sweetened with just a bit of sugar, you’ll believe it with each and every forked bite. I’m a fan of any crunchy slaw that comes together fast and balances out a meal, and this recipe is right up there with my best creamy coleslaw recipe. But sometimes I’m more in the mood for a lighter zesty bite than a creamy one. This vinegar coleslaw’s tangy dressing lightens bbq sauced slow cooker pulled pork sandwiches and is the crunchy compliment to classic potluck salads like my mom’s recipe for the best potato salad or the classic macaroni salad. You’re going to want to add this to your roster of favorite side dishes because it really is the best vinegar coleslaw recipe.
Why You’ll Love It
This old-fashioned coleslaw with vinegar (and no mayo) is tangy, crunchy, and never gloopy or soggy
It’s full of vibrant color, fresh flavor, and crisp texture
Most cooks will use a coleslaw mix straight from the bag, which is totally fine. But adding a few more freshly shredded veggies to the mix for color and even more healthy crunch makes it so much better.
Vinegar Coleslaw Recipe Ingredients List
for the cabbage mixture:
Shredded coleslaw mix—rather than buying a whole head of cabbage and carrots in need of peeling, I took the shortcut and bought a bag of pre-packaged coleslaw mix. You might find it in your veggie aisle bagged with a combination of red and green cabbage, or green only. Either or all will work.
Shredded carrot—I know most pre-shredded coleslaw mixes already have carrots, but I like longer strips of carrot, so I add extra
Shredded purple cabbage—I like the color this adds, but feel free to omit this if your shredded coleslaw mix already has purple cabbage
Thinly slivered red onion—for color, savory flavor, and even more crunch
Vinegar Coleslaw Dressing Ingredients
I’ve replaced the classic mayo-based coleslaw dressing with a simple and somewhat sweet vinegar-based dressing to give this salad its signature tang.
Here’s what you’ll need for this vinegar coleslaw dressing:
Canola oil—or another neutral-flavored oil, such as grapeseed oil or avocado oil
Apple cider vinegar—for the perfect balance of sweet, tangy flavor
Sugar—for just a little sweetness (you can use honey if you prefer)
Caraway seeds—I love their flavor and they add just a little more complexity to the coleslaw
Celery seed—the celery seeds will soften slightly in the dressing, adding flavor as they do
Kosher salt and freshly ground black pepper—always, for flavor
Find the complete recipe with measurements below.
How to Make This Vinegar Coleslaw
At first glance, this will seem like a large amount of cabbage and veg, but because cabbage shrinks in the dressing as it sits, 10 cups compact to about 6 cups within an hour.
Here’s how to make this vinegar coleslaw recipe:
Combine the veggies. In a large bowl, combine the coleslaw mix with the red onion, shredded red cabbage, and carrot.
Make the tangy vinegar dressing. In a small bowl, whisk together the canola oil, apple cider vinegar, sugar, caraway seeds, celery seed, kosher salt, and freshly ground black pepper.
Toss and chill. Pour over the cabbage mixture and toss. Cover and refrigerate for 1 hour for flavors to properly meld.
Tip: Gently crush the celery and caraway seeds between your fingers before adding to the dressing to release the oils and bring out the flavor.
FAQ and Recipe Tips
Is apple cider vinegar better than white vinegar for coleslaw? Of the many varieties of vinegar, I use apple cider vinegar in this recipe for its more pronounced tang. White vinegar, champagne vinegar, or lemon juice can be substituted for apple cider vinegar but won’t carry quite the same tangy pucker.
If you choose to shred cabbage and carrots on your own, shred them a bit thicker, similar to those in a pre-packaged coleslaw mix. If the cabbage is too thick, it will wilt after sitting in the dressing for a few hours.
Gently crushing the celery and caraway seeds between your fingers before adding them to the dressing helps to release the oils and bring out their flavor.
Storage Tips
This vinegar coleslaw will keep stored in a Tupperware container in the refrigerator for about 3-5 days. I do not recommend freezing coleslaw.
Kitchen Tools for This Recipe
What to Serve with Vinegar Coleslaw
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Vinegar Coleslaw Recipe (No Mayo)
This vinegar coleslaw recipe (without mayo) is sweet, tangy, and seasoned with caraway and celery seeds for the best vinegar coleslaw recipe.
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Course Side DishCuisine AmericanKeyword coleslaw
Prep Time 20 minutes minutesRefrigerate 1 hour hourTotal Time 1 hour hour 20 minutes minutes
Servings 12 servings
Calories 86kcal
Ingredients 1x2x3xFor the Crunchy Coleslaw10 cups shredded coleslaw mix , (or one 16-ounce bag)1 cup thinly sliced red onion1 cup shredded red cabbage1 carrot , thinly slivered ⅓ cup canola oil¼ cup apple cider vinegar1 tablespoon sugar1 teaspoon caraway seeds1 teaspoon celery seed1 teaspoon kosher salt½ teaspoon freshly ground black pepper
Cook ModePrevent your screen from going dark
InstructionsIn a large bowl, combine the coleslaw mix with the red onion, shredded red cabbage, and carrot. In a small bowl, whisk the canola oil, apple cider vinegar, sugar, caraway seeds, celery seed, kosher salt, and freshly ground black pepper. Pour over the cabbage mixture and toss. Cover and refrigerate for 1 hour for flavors to blend.
NutritionServing: 3oz | Calories: 86kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Sodium: 211mg | Potassium: 157mg | Fiber: 2g | Sugar: 4g | Vitamin A: 990IU | Vitamin C: 26.9mg | Calcium: 36mg | Iron: 0.5mg
More Salads With Crunch to Make Too
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