This fresh vinegar-based coleslaw is a crisp, tangy side dish that perfectly complements any BBQ spread. With a light, zesty dressing made without mayo, it offers a refreshing bite that balances out rich, smoky meats. This vinegar coleslaw recipe for BBQ can be made ahead of time, allowing the flavors to meld together and making it easy to serve at a backyard cookout or picnic.
I love making this tangy coleslaw because it contains simple ingredeints yet adds so much to a meal. It pairs beautifully with smoky BBQ chicken or ribs, balancing out the rich flavors with its tangy crunch. It’s also perfect for piling on a BBQ sandwich, adding a refreshing contrast that makes every bite more flavorful. It really is the best slaw for pulled pork.
This simple recipe is easy to transport to a potluck and it keeps better than mayo-based coleslaw especially in hot weather. You will want to bring this delicious coleslaw to your next barbecue.
What I really enjoy about this good coleslaw, though, is its versatility. It’s just as good alongside fried chicken or fish, offering a light, crisp counterpoint to the heavier, fried texture. It even works well with tacos or spicy dishes, where its fresh, zesty taste helps cool things down and round out the flavors.
If you like this recipe also try Mexican Cabbage Slaw.
Ingredients
- Green Cabbage – Choose a small head of cabbage that feels heavy for its size. Look for firm, crisp leaves. Shred the cabbage in the food processor as finely as you like; thinner shreds will absorb the dressing better. You can also use red cabbage or a mixture.
- Carrots – Peel and shred the carrots or use pre-shredded carrots to save time.
- Cider Vinegar – Use a good-quality cider vinegar for the best flavor. This gives the coleslaw its signature tangy kick.
- Sugar – Regular granulated sugar works well. Adjust the amount to balance out the tanginess to your preference.
- Celery Seed – These tiny seeds add a unique flavor to coleslaw.
- Salt – Regular table salt works fine here, but you can use kosher salt or sea salt if you prefer a slightly different texture and taste.
- Black Pepper – Freshly ground black pepper adds a bit more depth and spice, so it's worth grinding it fresh.
- Olive Oil – Choose a light, mild olive oil for this recipe. Extra virgin olive oil can be a bit too strong, so a more neutral oil is a better fit for the dressing.
See recipe card for quantities.
Instructions
- Step 1: In a small saucepan on medium heat, make the dressing by mixing together vinegar, sugar, celery seed, salt, pepper and olive oil. Whisk together and cook until sugar dissolves and mixture comes to a simmer. Remove from heat and set aside.
- Step 2: In a large bowl, toss cabbage, carrots, and dressing together. Refrigerate for a few hours before serving. Adjust the flavor with extra seasonings if necessary.
Hint: Letting the coleslaw chill in the fridge for a few hours to overnight really helps bring out the flavors.
Variations
- More Colorful Slaw – Swap half of the green cabbage for red cabbage to add a pop of color or add chopped bell pepper, green onion or other shredded fresh vegetables to the cabbage salad.
- Add Herbs – Fresh herbs like parsley, cilantro, or dill can add a bright, fresh flavor to the slaw.
- Honey or Maple Syrup – Substitute honey or maple syrup for sugar if you prefer a more natural sweetness.
- Spicy Kick – Add a pinch of crushed red pepper flakes or a dash of hot sauce to the dressing for a bit of heat.
- Apple – Shredded or julienned apple adds a sweet crunch and is a great addition to make the best slaw for pulled pork.
- Different Vinegars – Experiment with red wine vinegar, white vinegar, or rice vinegar for a different flavor profile.
- Add Onion – Thinly sliced red onion or green onions can add a bit more bite and sharpness to the coleslaw.
- Oil Substitutes – Use a neutral oil like canola or vegetable oil if you prefer a more subtle taste.
Storage
To store this vinegar coleslaw recipe, place it in an airtight container in the refrigerator. It will stay fresh for up to 3-5 days.
Give the slaw a good stir before serving. It it has become a little watery, simply drain off any excess liquid.
Avoid freezing, as the texture of the cabbage will become mushy when thawed.
Top Tips
- Finely shred the cabbage; thinner shreds will better absorb the dressing, giving the slaw a more even flavor.
- For the best flavor, make the coleslaw a few hours or even the day before serving to let the cabbage and carrots soak up the tangy dressing.
- Taste the slaw before serving and adjust the seasoning as needed.
- Allow the dressing to cool slightly before tossing with the cabbage and carrots to prevent the vegetables from wilting too much.
- If the coleslaw releases too much water after sitting, drain off any excess liquid to avoid sogginess.
FAQ
Yes! In fact, the flavor improves after a few hours in the fridge. You can make it a day ahead, and it will be even more delicious the next day.
Pre-shredded cabbage and carrots are convenient and save time. Just make sure to buy a fresh package to keep the slaw crisp.
You can reduce the amount of sugar or use a natural sweetener like honey or maple syrup for a less sweet version.
Serving Suggestions
This vinegar coleslaw is a versatile side dish that pairs well with a wide variety of meals. It’s the perfect topping for BBQ pork sandwiches, fish tacos and hot dogs. This easy coleslaw recipe adds a tangy crunch that balances out the richness of the meat. Serve it alongside Slow Cooker BBQ Chicken Sandwiches or pile it beside Grilled Chicken Leg Quarters.
For a lighter option, enjoy this vinegar-based coleslaw recipe as a perfect side dish with Air Fryer Shrimp, where its bright flavors complement the crispy seafood. It also works well with sausages like Baked Bratwurst, offering a contrast to their rich, savory flavor.
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RECIPE
The Best Vinegar Based Coleslaw
Ingredients
- ½ cup cider vinegar
- ½ cup sugar
- 1 teaspoon celery seed
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup olive oil
- 1 small head of green cabbage, shredded about 2 pounds
- 2 medium carrots peeled and shredded
Instructions
- In a small saucepan on medium heat, make dressing by mixing together vinegar, sugar, celery seed, salt, pepper and olive oil. Whisk together and cook until sugar dissolvbes and mixture comes to a simmer. Remove from heat and set aside.
- In a large bowl, toss cabbage, carrots and dressing toegther. Refrigerate for a few hours before serving. Adjust with extra seasonings if necessary.
Notes
Nutrition
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