Vinegar Coleslaw Recipe (2024)

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This sweet and tangy vinegar coleslaw makes a great accompaniment to rich barbecue.

By

Joshua Bousel

Vinegar Coleslaw Recipe (1)

Joshua Bousel

Joshua Bousel is a Serious Eats old-timer, having started sharing his passion for grilling and barbecue recipes on the site back in 2008. He continues to develop grilling and barbecue recipes on his own site, The Meatwave, out of his home base of Durham, North Carolina.

Learn about Serious Eats'Editorial Process

Updated June 06, 2023

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Vinegar Coleslaw Recipe (2)

Why It Works

  • A sugar-and-salt mixture purges the cabbage of excess moisture, leaving it tender, but still crunchy and well-seasoned.
  • An equal amount of vinegar and sugar gives this slaw a tangy and sweet character.
  • Celery seeds add a light celery flavor and some pleasing texture.

Growing up, I assumed that coleslaw was some sort of joke. Why would I ever want that sorry little paper cup of tough, bland cabbage? You know, the kind that comes as a paltry afterthought with your towering sandwich at the local Greek diner? I always figured it was just a steady, meticulous way to rid the world of a vegetable no one really wanted, one sandwich at a time.

Vinegar Coleslaw Recipe (3)

And that was pretty much my view for over a decade, right up until I found the Gospel of Barbecue. With the great tradition of smoked meats, I was presented with coleslaw alongside pulled pork, ribs, and brisket, served in portions that made it seem like something you'd actually want to eat—and best of all, it was!

Vinegar Coleslaw Recipe (4)

Good coleslaw provides a light and fresh contrast to heavy, barbecued meats, with a tang that manages to cut through (at least some) of the deliciously greasy fat. So I stopped shying away from slaw and started to embrace it, getting to know a range of variations that have turned me from an uncompromising hater to a full-on lover of all things cabbage salad.

Vinegar Coleslaw Recipe (5)

Over the years, I've experimented with making slaw at home, but I never really thought I was killing it until Kenji gave coleslaw the Food-Lab treatment last summer. The trick is to purge your slaw vegetables of all excess moisture, leaving behind a well-seasoned mix that's nice and tender with just the right amount of crunch. The process itself requires simply mixing the shredded vegetables with sugar and salt for about five minutes before giving it a good rinse and a ride in the salad spinner.

Now that I've got that perfect traditional slaw down pat, I've shifted my efforts to varying the dressing flavors. Here is a classic vinegar slaw, but there are variations. There’s Lexington-style red slaw, mustard slaw, tangy apple slaw, and spicy slaw with a kick.

Vinegar slaw was my gateway slaw, the first I ever remember really loving. We met at the second Big Apple Block Party in New York back in 2004 and, while I can't remember exactly who was slinging the vinegar slaw that year, a very close approximation has since showed up in Mike and Amy Mill's book, Peace, Love, and Barbecue.

The dressing is simply a one-to-one mix of cider vinegar and sugar with a little bit of garlic, oil, and celery seeds, which add a light celery flavor and a bit of texture. It may be simple, but it works so darn well; those straightforward tangy, sweet flavors pair harmoniously with the more complex rubs and seasonings found in most barbecue. Because of its bright, fresh character, I also love it as a sandwich component.

June 2014

This recipe was cross-tested in 2023 and updated to guarantee best results. For a more balanced dressing, we reduced the amount of sugar used.

Recipe Details

Vinegar Coleslaw

Prep15 mins

Active30 mins

Total15 mins

Serves10to 12 servings

Ingredients

For the Dressing:

  • 1/2 cup (120ml) apple cider vinegar

  • 1/4 cup granulated sugar (1.75 ounces; 50g)

  • 3 tablespoons (45ml) extra-virgin olive oil

  • 1 teaspoon finely minced garlic (about 1 medium clove)

  • 1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

  • Freshlyground black pepper

  • 1 teaspoon celery seeds

For the Slaw:

  • 1 large head green cabbage (about 3 1/2 pounds), finely shredded on a mandoline or by hand (16 cups)

  • 2 large carrots (6 ounces; 170g), peeled and grated on the large holes of a box grater (1 cup)

  • 1 medium yellow onion (8 ounces; 225g), thinly sliced crosswise on a mandoline or by hand (1 cup)

  • 2/3 cup sugar (4.7 ounces; 133g)

  • 1/3 cup Diamond Crystal kosher salt (1.7 ounces; 48g); for table salt, use half as much by volume or the same weight

Directions

  1. For the Dressing: In a small bowl, whisk together vinegar, sugar, oil, garlic, salt, black pepper, and celery seeds until sugar is dissolved.

    Vinegar Coleslaw Recipe (6)

  2. For the Slaw: Combine cabbage, carrot, and onion in a large bowl. Sprinkle with sugar and salt and toss to combine. Let stand 5 minutes, then transfer to a large colander and rinse thoroughly under cold running water.

    Vinegar Coleslaw Recipe (7)

  3. Transfer vegetables to a salad spinner and spin dry. Alternatively, transfer to a large rimmed baking sheet lined with a triple layer of paper towels or a clean kitchen towel and blot mixture dry with more towels. Return to large bowl.

    Vinegar Coleslaw Recipe (8)

  4. Pour dressing over vegetables and toss to coat. Adjust seasoning to taste with salt and sugar.

    Vinegar Coleslaw Recipe (9)

Special Equipment

Mandoline (optional)

Read More

  • Lexington-Style Red Coleslaw
  • Mustardy Coleslaw
  • Tangy Apple Coleslaw
  • Jalapeño Coleslaw
  • Vegetarian
  • Vegetarian Salads
  • Vegan
  • Vegan Salads
  • Dairy-free
Nutrition Facts (per serving)
132Calories
4g Fat
25g Carbs
2g Protein

×

Nutrition Facts
Servings: 10to 12
Amount per serving
Calories132
% Daily Value*
Total Fat 4g5%
Saturated Fat 0g2%
Cholesterol 0mg0%
Sodium 1788mg78%
Total Carbohydrate 25g9%
Dietary Fiber 3g11%
Total Sugars 20g
Protein 2g
Vitamin C 51mg253%
Calcium 76mg6%
Iron 0mg3%
Potassium 319mg7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Vinegar Coleslaw Recipe (2024)

FAQs

Which is better for coleslaw, white vinegar or apple cider vinegar? ›

That balanced, multifaceted flavor lends itself well to all different types of coleslaw. Apple cider vinegar has a flavor all its own that complements other ingredients and is also malleable and mild enough to take on different flavor profiles, according to the type of slaw being prepared.

What is the dressing made of in coleslaw vinegar? ›

In a medium bowl, whisk together the mayo, apple cider vinegar, mustard, maple syrup, celery seeds, salt, and several grinds of fresh pepper. Serve with about 8 cups cabbage coleslaw mix.

What is amish coleslaw made of? ›

Amish Vinegar Slaw or Old Fashioned Coleslaw is lighter and tangier than a classic mayo based slaw. Made with shredded cabbage, onion, apple cider vinegar, and dry mustard. This is the perfect quick Side Dish that you can bring along to BBQs, potlucks, and family gatherings.

Why is KFC coleslaw so good? ›

Fresh ingredients are key to a good slaw, and KFC does alright for a fast food restaurant. You won't find any wilted cabbage pieces, and the carrots are nice and hard as well. What's more, KFC finely dices everything so you don't have to chew that much, and all the flavors and textures blend perfectly.

What can I use instead of apple cider vinegar for coleslaw? ›

Distilled white vinegar is a great substitute for apple cider vinegar. Lemon Juice.

Can I use apple cider vinegar instead of white wine vinegar for salad dressing? ›

Apple cider vinegar makes a great 1:1 substitution for white wine vinegar in any dish that might benefit from sour apple notes. Try it in German potato salad or warm farro salad, or use it in the pickling liquid for giardiniera or the marinade for sheet pan honey-Dijon chicken and vegetables.

What is traditional coleslaw made of? ›

What is traditional coleslaw made of? Traditional coleslaw is little more than shredded cabbage and a creamy dressing. This recipe adds a bit more flavor with shredded carrots and onion. The creamy dressing is made with mayonnaise, sugar, cider vinegar, salt, and pepper, for a just right tangy-sweet flavor.

Why does my homemade coleslaw go watery? ›

— WHY COLESLAW BECOMES WATERY —

The reason for this is because the pectin in the cell walls of the cabbage hold onto the water. But when you add dressing to the coleslaw, the salt in the dressing slowly draws out the water by breaking down the pectin in the cell walls.

How long does homemade coleslaw last? ›

Assuming that you're storing your coleslaw in the refrigerator — and haven't taken it out for a stretch of time and put it back in — coleslaw can safely last up to five days. However, it's important to remember that this is the maximum amount of time it should be kept.

What is in Mary Brown's coleslaw? ›

If you're in the mood for something creamy, sweet, and tangy, coleslaw is an excellent option. Mary Brown's shreds fresh cabbage and carrots in house, and tops it with a creamy dressing.

Why did Chick-fil-A stop selling coleslaw? ›

"But as our sales volumes grew, it just wasn't feasible to keep adding to the menu without taking anything away." Chick-fil-A cut cole slaw from the menu in January to make room for a new "superfood" side of kale and broccolini in a maple vinaigrette dressing.

What's the difference between coleslaw and slaw? ›

The real difference is that the raw, chopped vegetables in coleslaw are primarily cabbage: Napa, red, savoy, or bok choy. Slaw without the cole can feature any crunchy veggie in place of cabbage, including chopped or shredded broccoli, carrots, snow peas, jicama, and more.

Why did KFC stop selling coleslaw? ›

The fast food chain was forced to stop selling its coleslaw tubs when a supply issue meant the slaw would have to be served up without the dressing. “We are currently experiencing a supply issue with our KFC coleslaw dressing,” a KFC spokesperson said. The slaw is made up of cabbage and carrots coated in mayonnaise.

What is the most unhealthy thing at KFC? ›

Worst: Extra Crispy

Here's where "crispy" is a code word for "steer clear." The extra crispy recipe is by far the least healthful of KFC's chicken options. A single breast will set you back 530 calories, 35 grams of fat, and 6 grams of saturated fat.

Is coleslaw healthy or unhealthy Why? ›

Improves Gut Health

Coleslaw salad is rich in fiber because of the presence of raw cabbage. The RDA of fiber for an adult is 30g per day. It can become challenging to consume this much amount of fiber per day. However, 120 g portion of cabbage is sufficient to meet 10% of daily fiber needs.

Is white vinegar better than apple cider vinegar for pickles? ›

Because apple cider vinegar is made from apples rather than barley, corn rice or wine, it gives pickles a mellower taste. Using a white distilled vinegar, for example, will create a harsher flavour. But as well as being gentler on your palate, using apple cider vinegar also adds health benefits to pickles.

Is it better to use white vinegar or apple cider vinegar? ›

White vinegar excels in cleaning and is more versatile for cooking due to its high acetic acid content, neutral flavor, and clear appearance. In contrast, raw, non-GMO, unfiltered apple cider vinegar is an ideal choice for medicinal purposes as it contains health-promoting antioxidants, probiotics, and enzymes.

Does apple cider vinegar help with bad cold? ›

Using Apple Cider Vinegar for Symptom Relief

Apple cider vinegar can also provide relief from the unpleasant symptoms that often accompany colds and flu. Gargling with a mixture of apple cider vinegar and warm water can soothe a sore throat by reducing inflammation and killing bacteria.

Which is more sour apple cider vinegar or white vinegar? ›

You can use apple cider vinegar and white vinegar in most recipes in the same way, but apple cider vinegar tastes much more sour. You can often exchange apple cider vinegar for malt vinegar or use white vinegar instead of white wine vinegar when cooking.

References

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