Go Back
+ servings
Serving bowl of apple cider vinegar coleslaw.
Print Recipe
3.78 from 87 votes

Vinegar Coleslaw

A quick and easy vinegar-based coleslaw with shredded cabbage and carrots. It's flavorful, mayo-free and packed with nutrients.
Prep Time10 minutes
Course: Salad
Cuisine: American
Keyword: vinegar coleslaw
Servings: 5 cups


  • 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


  • 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.
    Whisk in a bowl of apple cider vinegar coleslaw.
  • Mix ingredients: Pour dressing over cabbage mixture and toss to coat.
    Pouring apple cider vinegar dressing over a serving bowl of coleslaw.
  • Serve: Let mixture sit for at least 10 minutes in the fridge, stir and serve.


  • 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.


Serving: 1cup | Calories: 49kcal | Carbohydrates: 12g | Protein: 1g | Sodium: 147mg | Fiber: 2g | Sugar: 8g