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A bright, tangy, and crisp vinegar-based coleslaw without mayonnaise, perfect as a refreshing side for rich dishes like ribs, fried fish, or pulled pork. The dressing balances sharp vinegar with a touch of sweetness and coats the cabbage lightly to keep it crunchy.

  • Total Time: 1 hour 10 minutes (including chilling)
  • Yield: 4-6 servings 1x

Ingredients

Scale
  • ¼ cup vinegar (apple cider vinegar preferred; can also use white, red wine, or balsamic vinegar)
  • 1–2 tablespoons olive oil
  • 1 teaspoon mustard (Dijon preferred)
  • 1–2 tablespoons sugar or sweetener (start with 1 tablespoon and adjust to taste)
  • Salt and pepper to taste
  • 4–5 cups shredded coleslaw mix (cabbage and carrots)
  • ¼ cup finely chopped onion

Instructions

  1. Whisk together ¼ cup vinegar, 1–2 tablespoons olive oil, 1 teaspoon mustard, 1–2 tablespoons sugar (start with 1 tablespoon), and salt and pepper in a large bowl until combined.
  2. Add 4–5 cups shredded coleslaw mix and ¼ cup finely chopped onion to the bowl.
  3. Toss or stir thoroughly so the dressing coats the cabbage and the sugar dissolves.
  4. Taste and adjust seasoning and sweetness, adding additional sweetener a teaspoon at a time until balanced.
  5. Cover and chill for at least 1 hour or serve immediately for a fresher crunch.
  6. Before serving, toss again and taste; if excess liquid pools, drain some, then add a splash of vinegar and a pinch of salt to brighten.

Notes

Start light on sugar and adjust to balance the tanginess., Choose vinegar based on desired flavor profile: apple cider for mild fruity tang, white vinegar for sharp bite, red wine for fruitier depth, or balsamic for sweet richness., Slice or chop onions finely; rinse raw onions under cold water to mellow flavor if desired., Use a mandoline or fine shredder for uniform cabbage pieces to help dressing soak in evenly., Drain excess liquid if slaw becomes watery after resting, then brighten with vinegar and salt., Add mix-ins like herbs, nuts, fruits, or bacon sparingly just before serving to maintain crunch., For make-ahead, store shredded veggies and dressing separately; toss together 1–2 hours before serving to keep cabbage crisp., Refrigerate in airtight containers; slaw keeps 3–4 days when dressed.

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Side Dish
  • Cuisine: Southern U.S.

Nutrition

  • Serving Size: about 1 cup
  • Calories: Approximately 80 calories per serving
  • Fat: 4 g per serving
  • Carbohydrates: 10 g per serving
  • Protein: 1 g per serving