Vinegar Slaw
This zippy vinegar slaw is crisp, tangy, and the perfect no-mayo side dish for BBQs, potlucks, or weeknight dinners. It comes together in minutes and gets even better as it chills!
If you're in charge of bringing a side dish to a summertime potluck, it is always a good idea to pick a dish that won't spoil as it sits out on the buffet table.
This quick and easy vinegar slaw adds so much flavor to your BBQ plate or to a pulled pork sandwich and is always a hit.
I love to make it as a simple dinner side dish for my family to enjoy as part of easy weeknight dinners, too!
Why This is the Best Recipe
- No Mayo: This lighter, tangier coleslaw is a perfect option for anyone who doesn't enjoy mayonnaise or when you don't want to chance mayo spoiling in the heat.
- Easy Ingredients: Using a bag of pre-shredded coleslaw mix and a few pantry ingredients makes this quick and easy.
- Make-Ahead Friendly: The coleslaw tastes even better after chilling so you can get the prep ahead and out of the way.
Ingredients
Fresh veggies and zippy pantry ingredients make for an easy shopping list:
- Coleslaw Mix: I like using a bag of pre-shredded coleslaw mix when I'm in a rush but if you have the time, shredding fresh green and purple cabbage helps add a fresher color to the slaw.
- Hot Honey: I'm a huge hot honey fan but you can also use regular honey + crushed red pepper flakes
- Shredded Carrots
- Green Onions
- White Vinegar
- Olive Oil
- Dijon Mustard
- Celery Seed
- Kosher Salt
NOTE: While I always have hot honey in my pantry, I recently found this totally awesome honey hot sauce which has vinegar in the mix. I used it in this recipe the last time I made it and it was also delicious!
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Prep the Veggies
Add the coleslaw mix, shredded carrots, and chopped green onions to a large mixing bowl.
Prep the Vinegar Dressing
Whisk together the vinegar, olive oil, Dijon mustard, hot honey, celery seed, and kosher salt until smooth.
NOTE: The dressing in the recipe card below is just enough to coat the slaw. My daughter loves her coleslaw extra juicy so when I make it for her I increase the dressing to 1/3 cup vinegar and 3 tablespoons of olive oil. All the remaining seasonings stay the same.
Pour the dressing over the coleslaw and toss everything together until evenly coated in sauce.
Chill the Slaw
Cover the coleslaw and chill in the fridge for at least 4 hours for the flavors to mingle.
Make Ahead Tips
You can prep the vinegar slaw up to 3 days in advance if you keep it covered in the fridge. Simply toss it to coat in any dressing that has settled before serving.
Serving Suggestions
Vinegar slaw livens up just about any savory BBQ main dish you want to pair it with.
I especially love it on my saucy Crockpot BBQ peach chicken or to add crunch to a bowl of Crockpot peach glazed meatballs.
You can serve it as a side dish with baked Alabama BBQ chicken breasts or spoon it right over baked boneless pork ribs. It adds amazing tang to this easy smoked pork butt, too.
More Easy Slaw Recipes
Love the crispy crunch and tangy bite a dollop of coleslaw adds to your meal? Here are a few more easy slaw recipes I think you'll love:
📖 Recipe
Vinegar Slaw
Ingredients
- 1/4 cup white vinegar
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon hot honey or 1 tablespoon regular honey and 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon celery seed
- 1/2 teaspoon kosher salt
- 1 (14 oz) bag of coleslaw mix or 3 cups shredded green cabbage, 2 cups shredded purple cabbage
- 1 cup shredded carrots
- 3 green onions sliced
Instructions Start Cooking
- In a large mixing bowl, whisk together the vinegar, olive oil, mustard, honey, celery seed, and kosher salt.
- Add the shredded coleslaw mix, shredded carrots, and chopped green onions. Toss to coat in the dressing.
- Cover and chill the coleslaw in the fridge for 4 hours before serving.
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