This vinegar coleslaw recipe is a tangy, crunchy, no-mayo side that comes together in about 10 minutes. The salt-and-rinse trick keeps the cabbage crisp instead of soggy, so it actually holds up at the cookout (or in the fridge for a few days)!
Showing up to a cookout with a bowl of soggy, mayo-heavy coleslaw is usually not one’s finest moment. Don’t get me wrong, I love a creamy coleslaw, but come summertime, this vinegar coleslaw is definitely my top choice!
It’s tangy, crunchy, and refreshingly light, and it comes together with about 10 minutes of hands-on time.
It holds up nicely without turning into a puddle, which is great when you’re feeding a crowd, meal prepping for the week (I make myself a bowl and eat it all week), or just looking for a tangier way to top your pulled pork sandwiches!
No Mayo Vinegar Slaw
Why you’ll love this recipe
- No mayo. It’s lighter and tangier than traditional coleslaw
- Quick to make. Just 10 minutes of active prep.
- Make-ahead friendly. The salt-and-rinse trick prevents sogginess, keeping it crisp!
- Versatile. Works as a side, on tacos, pulled pork sandwiches, fish tacos, and more!
Helpful Tools
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- Coleslaw mix and salt: I like to use the red and green cabbage mixed with carrots for color. We salt the cabbage and let it sit to draw out the moisture first. This helps prevent soggy slaw.
- Apple cider vinegar, white sugar, olive oil: The base of the dressing. ACV has a slightly fruity, mellow tang that works with the sweetness of the sugar and the bite of the dry mustard. The white sugar cuts through the acidity without making it too sweet.
- Black pepper and dry mustard: For seasoning to round out the flavors.
How to make Old Fashioned Coleslaw with Vinegar
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- Step One: Add the coleslaw mix to a large colander and sprinkle with salt. Toss everything and let that sit for about 30 minutes.
- Step Two: Once the excess moisture has been drawn out, rinse the cabbage to remove the excess salt and dry it well using paper towels or a salad spinner.
- Step Three: To a large bowl, whisk together the vinegar, sugar, oil, remaining salt, pepper, and dry mustard.
- Step Four: Add cabbage to the mixing bowl and use a pair of tongs to toss and make sure it’s all fully coated in the dressing.
- Step Five: You can serve it immediately or let it chill for an hour in the fridge to give the flavors a chance to blend.
How to serve it
It pairs especially well with rich, smoky BBQ meats where you want some acidity to cut through the fat. So I’d say serve it with anything from the grill, smoker, or slow cooker!
Serve it with pulled pork sandwiches, slow cooker sloppy joes, crockpot brisket with BBQ sauce, or Nashville hot chicken sandwiches.
You could also pile it onto fish tacos, crockpot hot dog chili, or have it on the side of slow cooker coke ribs.
- Serve it right away or let it sit; your call. It’s great immediately, but if you have time, let it chill for an hour first (or make it up to 24 hours in advance). The cabbage soaks up the dressing, and the flavor gets even better.
- No apple cider vinegar? No problem. Plain white vinegar or rice vinegar both work. The flavor shifts a little (white is sharper), but it’s still good.
- About the sugar: The 2 tablespoons balance out the vinegar so it’s not mouth-puckering. You can scale it back to 1 if you like things tangier, or swap in honey.
- Leftovers get watery, and that’s normal. The cabbage keeps releasing liquid as it sits. Just give it a good toss (or drain off the extra) before serving day-two slaw.
- Want a little something extra? A pinch of celery seed is the classic add-in for vinegar slaw. Not required, but it’s nice.
Storage
How to store leftovers
Keep any leftovers stored in an airtight container in the fridge for up to 5 days. Drain or toss the slaw just before serving again, as there will be some liquid collected at the bottom.
Need more BBQ side dishes? Try these:
Click here to view my entire collection of side dish recipes.
Vinegar Coleslaw
Ingredients
- 4 cups coleslaw mix
- 1 teaspoon salt
- ¼ cup apple cider vinegar
- 2 Tablespoons granulated white sugar
- 2 Tablespoons extra virgin olive oil
- ¼ teaspoon black pepper
- ¼ teaspoon dry mustard
Instructions
- To a large colander, add the coleslaw mix & sprinkle with ½ teaspoon of salt. Toss and then let it sit for approximately 30 minutes to draw out excess moisture. After the time is up, rinse the cabbage to remove any extra salt then dry thoroughly either with paper towel or in a salad spinner.4 cups coleslaw mix, 0.5 teaspoon salt
- To a large mixing bowl, add the apple cider vinegar, sugar, olive oil, remaining salt, pepper, and dry mustard. Whisk together.0.5 teaspoon salt, ¼ cup apple cider vinegar, 2 Tablespoons granulated white sugar, 2 Tablespoons extra virgin olive oil, ¼ teaspoon black pepper, ¼ teaspoon dry mustard
- Pour the cabbage into the mixing bowl and using tongs to fully coat in the dressing.
- Serve immediately or let it chill for about an hour in the fridge first to let the cabbage soak up the flavor.
Notes
- 4 cups of coleslaw generally serves 8-12.
- I use a pre-shredded bag of coleslaw with cabbage and carrots to save time. You can thinly slice your own cabbage, if you prefer.
- For maximum crunch, don’t skip the first step. The salt draws out extra moisture and prevents the coleslaw from getting wilted and soggy.
- Plain white vinegar or rice vinegar will also work if you don’t have ACV.
- The sugar helps balance the vinegar. You can swap in honey, if you prefer.
- Store leftovers covered in the fridge for up to 5 days. The cabbage will keep releasing liquid so it’s normal to get watery. Toss it before serving or drain off the excess liquid when serving leftovers.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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