Southern Coleslaw Recipe with Vinegar Dressing

Southern coleslaw with vinegar dressing in a brown bowl on top of a red checkered cloth.

Southern Coleslaw Recipe with Vinegar Dressing

Make the best Southern Coleslaw with Vinegar Dressing. No mayo is needed to make this easy homemade recipe in 10 minutes!

Course Salad

Cuisine American

Prep Time 10

Total Time 10

Servings servings

Calories 74kcal

Author Marjory Pilley

Ingredients

3 tablespoons apple cider vinegar
2 tablespoons sugar or alternative sweetener Use half sugar and half Stevia blend to reduce the calories and carbs. See note below.
2 tablespoons canola oil
½ teaspoon celery seeds or caraway seeds
¼ teaspoon dry mustard
¼ teaspoon salt
⅛ teaspoon black pepper
5 cups shredded coleslaw mix 14 ounce bag; or 4 cups shredded green and red cabbage, 1 cup shredded carrot

Instructions

Combine the dressing ingredients in a jar with a tight-fitting lid. Shake well.
In a large bowl, toss the shredded cabbage and carrot mixture with the dressing.
For the best results, allow the coleslaw to rest for 30 minutes and up to 2 hours before serving. Garnish with green or other toppings, if desired.

Notes

See pictures, variations, and serving ideas above!

Top Tip

To enhance the flavors, allow the coleslaw to sit for at least 30 minutes or up to 2 hours before serving. This gives the dressing time to meld with the cabbage and carrots, softening them slightly and allowing the flavors to blend. Toss again before serving.

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!

Keto-Friendly Tips

The nutritional estimate is calculated using only table sugar. Reduce the calorie and carb count by using a blend of table and alternative sweeteners. To make this recipe keto-friendly, replace all the sugar with an alternative sweetener.

Nutrition