Southern Coleslaw Recipe with Vinegar Dressing

If you're reading this post, I'm guessing you are Team Vinegar. Me too! I'm not a big fan of coleslaw dripping with high-calorie mayo, and I'm a Southern gal from Florida!

(I make an exception for kale apple slaw with honey mustard dressing, but that's an entirely different flavor profile.)

My go-to recipe for summer barbecues, picnics, and potlucks is an old-fashioned coleslaw with a sweet dressing that has a tangy burst of flavor from apple cider vinegar. It's light and fresh with a nice crunch from cabbage and carrots.

If pulled pork tenderloin is on the menu, so is this simple side salad. Because... there's nothing better than topping a pork sandwich with tangy coleslaw.

Ingredient Notes

Here's what you'll need to make this vinegar coleslaw recipe:

• Shredded Cabbage and Carrots—You can use a premixed bag from the grocery store or make your own blend by thinly slicing green and red cabbage and carrots. For a nontraditional salad, add shredded Brussels sprouts or use vegetable slaw.
• Apple cider vinegar—In my opinion, white vinegar doesn't make the cut. However, red wine vinegar gives it a different taste that's pretty good.
• Sugar or alternative sweetener—I combine a Stevia blend with table sugar to cut the calorie count and carbs in half. Use an alternative sweetener for a keto-friendly coleslaw.
• Canola oil or other neutral oil, such as avocado oil.
• Celery seeds or caraway seeds give coleslaw the signature flavor.
• Dry mustard, salt, and pepper round out the dressing ingredients.

You'll have a tasty classic coleslaw with this ingredient combination. Customize it with a few of these ingredients:

• Green onion, sliced
• Herbs, such as basil, cilantro, or parsley
• Sunflower seeds
• Nuts, such as tasted walnuts or sliced almonds
• Fruit, such as dried cranberries, raisins, fresh pineapple, or diced apple.

Please refer to the recipe card below for the full list of ingredients and detailed instructions.

Directions with Pictures

Mix the dressing and toss it with shredded cabbage. That's the simple process for making homemade coleslaw.

Step 1. Combine the dressing ingredients in a jar with a tight-fitting lid. Shake well.

Step 2. In a large bowl, toss the shredded cabbage and carrot mixture with the dressing. Allow coleslaw to rest for 30 minutes before serving. Garnish with green or other toppings, if desired.

Storage

Drain excess dressing off and store leftover coleslaw in an airtight container in the refrigerator for 3-5 days. Coleslaw will be less crunchy the next day but still delicious!

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