Tangy Vinegar Coleslaw: The Ultimate No-Mayo Summer Side
This tangy, no-mayo Vinegar Coleslaw is the ultimate crisp side dish for your next summer BBQ or budget-friendly potluck.
Too hot to turn on the oven? This one’s for you. When the sun is out, you need a side dish that stays crisp and fresh all day long.
Forget that heavy, soggy mayo dressing. This Vinegar Coleslaw is the tangy, bright solution your BBQ has been waiting for. It is the ultimate crowd-pleaser for every summer gathering.
Why You’ll Love This Recipe
This recipe is a total game-changer for your outdoor events. Because there is no mayo, you do not have to worry about it sitting out in the sun. It stays safe and delicious for hours.
It is also incredibly budget-friendly. You likely have most of these pantry staples in your kitchen right now. It delivers a high-end crunch without the high-end price tag. Your guests will keep coming back for seconds.
Simple Method
Making this slaw is faster than a trip to the deli. You just shred, boil, and pour. The hot dressing wilts the cabbage slightly for the perfect texture. Even if you have never made slaw, you can do this easily.
Ingredients You’ll Need
This recipe uses simple, seasonal produce at its best. You probably have the dressing ingredients in your pantry right now.
- 1 medium head green cabbage, shredded (approximately 2 lbs)
- 1 large carrot, grated
- 1/2 cup small white onion, finely diced
- 3/4 cup apple cider vinegar
- 2/3 cup granulated sugar
- 1/2 cup neutral vegetable oil
- 1 teaspoon dry mustard
- 1 teaspoon celery seed
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Step-by-Step Directions
- Place the shredded cabbage, grated carrot, and diced onion in a large heat-proof mixing bowl and toss to combine.
- In a small saucepan over medium-high heat, combine the apple cider vinegar, sugar, vegetable oil, dry mustard, celery seed, salt, and pepper.
- Bring the dressing mixture to a rolling boil, stirring constantly until the sugar has fully dissolved.
- Immediately pour the hot dressing over the cabbage mixture.
- Toss the vegetables thoroughly with tongs to ensure all components are evenly coated.
- Allow the mixture to cool to room temperature, then cover and refrigerate for at least 2 hours before serving to allow the flavors to marinate.
Best Ways to Enjoy It
This Vinegar Coleslaw is the perfect partner for anything off the grill. Pile it high on top of a pulled pork sandwich for an instant upgrade. It also pairs beautifully with grilled chicken or smoky ribs.
For a complete meal, serve it alongside buttery corn on the cob. The acidity cuts right through rich, fatty meats. It is the refreshing bite every plate needs.
How to Store Leftovers
This slaw actually tastes better the next day. Store it in an airtight container in the fridge for up to 5 days. The cabbage stays impressively crunchy even after marinating. Give it a quick toss before serving again to redistribute the dressing.
Tips for Best Results
- Use a heat-proof bowl since the dressing goes in boiling hot.
- Shred the cabbage thinly for the best mouthfeel and crunch.
- Do not skip the two-hour chill time in the fridge.
- Stir the dressing constantly while boiling to prevent the sugar from burning.
- Use a neutral oil like canola or grapeseed to let the vinegar shine.
- Taste and add an extra pinch of salt if needed after chilling.
- Freshly ground black pepper makes a huge flavor difference here.
Ways to Switch It Up
- Add red cabbage for a vibrant pop of color.
- Mix in a pinch of red pepper flakes for a spicy kick.
- Swap white onion for red onion for a sharper bite.
- Add sliced jalapeños if you love a little heat in your side dishes.
Common Questions
Can I use white vinegar instead?
You can, but apple cider vinegar provides a much better fruity depth. White vinegar will be significantly sharper and more acidic.
Why do I have to boil the dressing?
Boiling dissolves the sugar completely and helps the flavors meld together. It also slightly softens the cabbage so it absorbs the dressing better.
Is this recipe vegan?
Yes, this recipe is naturally vegan and gluten-free. It is a safe and delicious option for almost any guest at your potluck.
Go ahead and make this for your next party. You will never go back to the creamy stuff again!
— Jasmine
Ingredients
Method
- Place the shredded cabbage, grated carrot, and diced onion in a large heat-proof mixing bowl and toss to combine.
- In a small saucepan over medium-high heat, combine the apple cider vinegar, sugar, vegetable oil, dry mustard, celery seed, salt, and pepper.
- Bring the dressing mixture to a rolling boil, stirring constantly until the sugar has fully dissolved.
- Immediately pour the hot dressing over the cabbage mixture.
- Toss the vegetables thoroughly with tongs to ensure all components are evenly coated.
- Allow the mixture to cool to room temperature, then cover and refrigerate for at least 2 hours before serving to allow the flavors to marinate.
