Sweet Vinegar Coleslaw Recipe | Tangy Healthy BBQ Side Dish
A bright, tangy, mayo-free coleslaw with a sweet vinegar dressing that stays crunchy and pairs perfectly with BBQ and sandwiches. Quick to make, meal-prep friendly, and even better after a short chill.
Ingredients
Ingredients
- 6 cups shredded green cabbage (about 1 small head)
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1/3 cup thinly sliced red onion (or green onions)
- 2 tablespoons chopped fresh parsley (optional)
- 1/2 cup apple cider vinegar
- 2 tablespoons white vinegar (or rice vinegar)
- 3 tablespoons granulated sugar (or 2 tablespoons honey)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon celery seed
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/4 cup neutral oil (avocado, grapeseed, or light olive oil)
Instructions
Instructions
- Core and thinly shred the green and red cabbage, shred the carrots, and slice the onion, then add them to a large bowl.
- In a jar or small bowl, whisk together the apple cider vinegar, white vinegar, sugar, Dijon mustard, celery seed, salt, and pepper.
- Slowly stream in the neutral oil while whisking until the dressing is glossy and emulsified.
- Pour the dressing over the cabbage mixture and toss for 1–2 minutes until everything is evenly coated.
- Taste and adjust seasoning with additional salt, pepper, or sugar to balance the tang.
- Let the slaw rest for 15–30 minutes to allow the flavors to meld and the cabbage to soften slightly.
- Fold in the parsley and serve chilled or at cool room temperature.
Notes
For best crunch, slice cabbage very thin. Adjust sweetness and tang to taste by tweaking sugar and vinegar. Salt generously to lift flavors. Can be made up to 24 hours ahead; toss and re-season before serving. Store refrigerated 3–4 days. Variations: add hot honey or red pepper flakes for heat, swap in rice vinegar and sesame oil for an Asian twist, or add herbs like dill or cilantro.