Vinegar Coleslaw
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Last updated on Apr 29, 2025
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This quick and easy vinegar-based coleslaw features an apple cider vinegar dressing with crunchy, shredded cabbage and carrots. It’s flavorful, healthy and mayo-free.
If you’re anything like me you probably grew up eating creamy, mayo-based coleslaw.
Nowadays I much prefer a vinegar based coleslaw over one with mayo. The vinegar dressing is lighter and really lets the crunchy cabbage and carrots shine.
The version I’m sharing today is a pretty classic recipe seasoned with a simple six-ingredient vinegar based dressing. To really boost the nutritional content I used apple cider vinegar and instead of white sugar I went with maple syrup, one of my favorite natural sweeteners. Maple syrup is unrefined and has antioxidants, as well as, other vitamins and minerals including a good amount of zinc and manganese.
Table of Contents
Why You’ll Love This Recipe
- No mayo – Great for outdoor gatherings or anyone avoiding creamy dressings.
- Light and crisp – The vinegar-based dressing keeps things fresh and tangy.
- Quick to prep – Just a few basic ingredients and it’s ready in minutes.
- Naturally sweetened – Made with maple syrup instead of refined sugar.
- Perfect side or topper – Delicious with BBQ, tacos, sandwiches, or burgers.
Ingredients in a Vinegar Based Coleslaw
Here’s everything you’ll need for this no-mayo, vinegar based coleslaw:
- green cabbage – feel free to buy pre-shredded cabbage for a time-saving shortcut! You can also use a mixture of green and red cabbage for added color!
- carrots – same as above, buy pre-shredded to save some time or look for a coleslaw mix that has both cabbage and carrots included. Just be sure to measure out about 5 cups so you have a good dressing to salad ratio.
- apple cider vinegar – if you’re interested in learning more about why I love ACV, check out this post about the health benefits of apple cider vinegar.
- maple syrup – this adds a touch of sweetness.
- dry mustard – you can substitute 1 teaspoon of dried mustard for 1 tablespoon of prepared mustard.
- ground celery seed – a must for coleslaw!
- sea salt and ground pepper – to bring all of the flavors together.
Substitutions & Variations
This slaw is super flexible. Here are a few ways you can switch it up:
- Cabbage options: I used green cabbage, but red cabbage or a mix of both works great and adds extra color.
- Add-ins: Want to bulk it up? Try adding thinly sliced red onion, green onion, or even chopped apples for a touch of sweetness and crunch.
- No dry mustard? A small squeeze of Dijon mustard will give a similar tangy depth.
- Maple syrup swap: Honey works just as well if that’s what you have on hand.
- Make it spicy: Add a pinch of crushed red pepper flakes for a subtle kick.
How to Make Vinegar Coleslaw
This vinegar coleslaw recipe comes together in minutes and is perfect for prepping ahead. Here’s how to make it:
Step 1: Add the shredded cabbage and carrots to a large mixing bowl. Whisk together the dressing ingredients in a small bowl.
Step 2: Pour dressing over the cabbage mixture and toss to combine. Let it chill for at least 10 minutes before serving to let the flavors meld.
Pro Tip!
The biggest game-changer? Slice your cabbage thinly and evenly. Thick, uneven pieces don’t soak up the dressing the same way, and the texture isn’t nearly as satisfying. A sharp knife or mandoline makes a huge difference here.
How to Serve Vinegar Based Coleslaw
This salad is pretty low in calories, oil-free and perfect for serving as a light and refreshing side salad or as a crunchy topping for a variety of dishes. Here’s what I recommend pairing it with:
How to Store Leftover Coleslaw
Like I mentioned above, this coleslaw stores really well! Store any leftovers in an airtight container in the refrigerator for 4-5 days.
Frequently Asked Questions
Yes! I actually recommend making this recipe ahead of time so the flavors have time to marinate. I’ve enjoyed it right after making and it’s delicious, but the flavors seem to get better with time. After prepping, store in an airtight container in the refrigerator for 4-5 days.
Apple cider vinegar is made by fermenting apple juice. First, yeast turns the natural sugars into alcohol, then bacteria convert the alcohol into acetic acid — the compound that gives vinegar its strong smell, tangy flavor, and potential health benefits.
It can be! This version is naturally sweetened with maple syrup and skips the mayo, making it lighter and perfect for those looking for a dairy-free or egg-free option.
More Cookout + BBQ Recipes
Looking for more healthy cookout recipes? Try some of these:
More Vinegar Recipes to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Vinegar Coleslaw
Ingredients
- 4 cups shredded green cabbage
- 1 cup shredded carrots
- ¼ cup apple cider vinegar
- 2 Tablespoons maple syrup
- ¼ teaspoon dry mustard
- ¼ teaspoon ground celery seed
- ¼ teaspoon sea salt
- ¼ teaspoon ground pepper
Instructions
- Toss: In a large bowl toss together shredded cabbage and carrots.
- Make dressing: Combine vinegar, maple syrup, dry mustard, celery seed, salt and ground pepper in a small bowl.
- Mix ingredients: Pour dressing over cabbage mixture and toss to coat.
- Serve: Let mixture sit for at least 10 minutes in the fridge, stir and serve.
Notes
- Cabbage – I used green cabbage, but feel free to use a mix of green and red. Red is so colorful and pretty!
- Meal prep – This recipe can be made ahead of time and will taste better after having a little time to marinate.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Adding to my comment. Please add a 3-bean salad recipe – a version of the traditional one we grew up enjoying with 3 beans. green bell pepper,. red onion, red vinegar, olive oil, sweetener, mustard. spices. . i think this dressing would work.
Hi Linda – I actually have an EBF version of a 3 bean salad here. Hope you give it a try and enjoy!
Love it. And I especially love it with your jackfruit bbq sand! i make regularly. i add extra sweetener and substitute some stevia for maple syrup. It’s like the slaw I had in Guatemala that I enjoyed there.
YUM! Sounds delicious, especially with the jackfruit bbq sandwich, one of my fave meals. Glad you are enjoying these recipes, Linda. Thank you for your review & star rating, I really appreciate it!