Apple Cider Vinegar Coleslaw

Quick and easy apple cider vinegar coleslaw with shredded green cabbage and carrots. Flavorful, healthy and mayo-free.

If you’re anything like me you probably grew up eating creamy, mayo-based coleslaw.

My mom’s recipe uses Miracle Whip and I ate my fair share of creamy coleslaw from fast food spots like KFC and Chick-fil-a. <– I used to be obsessed with Chick-fil-a and I do remember their coleslaw being pretty good. I don’t know why, but I decided to look it up and it’s actually no longer being served at their restaurants, but they shared their recipe here if you’re interested.

Light green bowl with coleslaw sitting on neutral towel.

Coleslaw Without Mayo

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 6-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. Maple syrup is unrefined and has antioxidants, as well as other vitamins and minerals including a good amount of zinc and manganese.

Light green bowl with apple cider vinegar coleslaw inside. Linen towel under the bowl.

If you’re interested in learning more about why I love ACV, check out this post about the health benefits of apple cider vinegar.

Overhead shot of coleslaw in green bowl on linen towel. Cutting board with cabbage, carrots, and knife in background.

How to Make Vinegar Based Coleslaw

Okay so to make this slaw you’ll need shredded cabbage and carrots. I used green cabbage, but feel free to use a mix of green and red. Red is so colorful and pretty!

And if you want to make the process amazingly easy, you can totally buy packaged coleslaw mix. Just be sure to measure out about 5 cups so you have a good dressing to salad ratio.

How to Serve Vinegar Based Coleslaw

This salad is pretty low in calories, oil-free and is perfect for serving as a light and refreshing side salad or as a crunchy topping for green salads, grilled meat, fish tacos, burgers or bbq sandwiches. I hope you like it as much as we do!

If you try this apple cider vinegar coleslaw please be sure to leave a comment and star rating below letting me know how it turns out. Your feedback is super helpful for the EBF team and other EBF readers!

Print

Apple Cider Vinegar Coleslaw


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 5 cups

Description

A quick and easy apple cider vinegar coleslaw with shredded cabbage and carrots. It’s flavorful, mayo-free and packed with nutrients.


Ingredients

  • 4 cups shredded green cabbage
  • 1 cup shredded carrots
  • 1/4 cup apple cider vinegar
  • 2 Tablespoons maple syrup
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon ground celery seed
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground pepper

Instructions

  1. In a large bowl toss together shredded cabbage and carrots.
  2. Combine vinegar, maple syrup, dry mustard, celery seed, salt and ground pepper in a small bowl. Pour dressing over cabbage mixture and toss to coat. Let mixture sit for at least 10 minutes in the fridge, stir and serve.

Notes

  • This recipe can be made ahead of time and will taste better after having a little time to marinate. Will last in the fridge for 4-5 days.
  • Category: Salad
  • Method: No Cook
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 46
  • Sugar: 8g
  • Fat: 0g
  • Carbohydrates: 9g
  • Fiber: 1g
  • Protein: 1g

Keywords: apple cider vinegar coleslaw, vinegar coleslaw

Want More BBQ Recipes?

More Ways to Use Apple Cider Vinegar:

Leave a Comment

Your email address will not be published. Required fields are marked *

    21 comments
  1. Hi,

    Looks like a great recipe! I’m from Mass., so using maple syrup sounds good. Can you tell me if it changes the flavor a lot?
    Thanks so much,
    Marianne

  2. This Caleslaw alternative will definitely help to save loads of calories by not eating them. 😉 One flat tablespoon of mayonnaise contains about 90 kcal and 10 grams of fat! This is crazy!
    I usually go for a compromise with the caleslaw dressing too. I use low fat natural yogurt and add a tablespoon or two of olive oil, a tablespoon of vinegar, a little bit of maple syrup and remaining spices.

  3. I absolutely love cabbage but I’m not a fan of the mayo based coleslaws, so I can’t wait to try this! And you are too cute! Your video is SO FUN! More more more!

  4. This is perfectly timed! I have a head of cabbage in my refrigerator, and I couldn’t decide what to do with it. Making vinegar-y slaw sounds like a delicious use.

  5. I’m with you I prefer the vinegar based coleslaw now over the mayo, I think it has way more flavor. I love that you used apple cider vinegar and maple syrup. This will be a great side dish or topping for a burger this grilling season!

  6. This looks so yummy! My husband loves coleslaw, but I am always hesitant to make it because the mayo dressing is not my favorite. Can’t wait to try this!

Subscribe + get eating!

Grab your Free 3 Day Clean Eating Meal Plan

Subscribe to our list and get your free printable PDF of the 3 Day Clean Eating Meal Plan and Shopping List!