Best Vinegar Coleslaw (Easy & Fresh!) Recipe

I recently made my favorite No Mayo Coleslaw featuring shredded green and red cabbage, carrots, and a hint of red onion. Tossed with apple cider vinegar, sugar, and a dash of red pepper flakes, this tangy, dairy-free coleslaw is refreshingly light and perfectly balanced. Give it a try!

I recently discovered this Best Vinegar Coleslaw (Easy & Fresh!) recipe and I must say, its tangy kick has totally changed my coleslaw game. I was looking for a No Mayo Coleslaw that still had loads of flavor, and this vinegar based pick-me-up was exactly what I needed.

I used a small head green cabbage (about 6 cups), ½ head red cabbage (around 3 cups), and even added 2 large carrots and ½ a red onion to give it a nice crunch. Mixing in 1/3 cup apple cider vinegar, 3 tablespoons granulated sugar, 1/4 cup water, 1 teaspoon salt, and 1/2 teaspoon ground black pepper brings it all together.

I even threw in a pinch of red pepper flakes for that extra kick. This classic coleslaw recipe is a refreshing twist on healthy coleslaw, offering a sweet vinegar dressing that makes it a real winner for any meal.

Enjoy making your very own Vinegar Based Coleslaw Recipe!

Why I Like this Recipe

I really love this recipe because it’s so easy to throw together. I don’t have to fuss over complicated steps and the veggies are already prepping most of the work for me.

I like that it’s dairy free and super healthy which makes it perfect if i’m trying to eat a bit cleaner.

The tangy vinegar dressing gives it a bright, zesty flavor that makes every bite pop, and the red pepper flakes add just that little extra kick if i’m in the mood for something spicy.

Lastly, i love the mix of crunchy textures from the green and red cabbage along with the carrots and red onion. It makes the coleslaw colourful and adds a satisfying crunch to my meal.

Ingredients

• Green cabbage is crunchy and full of fiber that helps digestion.
• Red cabbage offers antioxidants and vitamins for a healthy boost.
• Carrots add natural sweetness and essential vitamins for eye health.
• Red onion gives a spicy bite and good flavor depth.
• Apple cider vinegar lends a tangy taste while balancing flavours.
• Sugar provides a slight sweet touch to cut the vinegar sourness.
• Red pepper flakes add a mild kick that excites your taste buds.
• Salt and pepper intensify flavors, making each bite brighter and balanced.
• Water helps dissolve sugar for a smooth blend in the dressing.

Ingredient Quantities

• 1 small head green cabbage, shredded (about 6 cups)
• ½ head red cabbage, shredded (around 3 cups)
• 2 large carrots, peeled and shredded
• ½ red onion, thinly sliced
• 1/3 cup apple cider vinegar
• 3 tablespoons granulated sugar
• 1/4 cup water
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• (Optional) A pinch red pepper flakes for a little extra kick

How to Make this

1. Start by shredding the green cabbage (about 6 cups), the red cabbage (around 3 cups) and the carrots, and thinly slicing the red onion. Place them all in a large bowl.

2. In a small saucepan or a microwave safe bowl, combine 1/3 cup apple cider vinegar, 3 tablespoons granulated sugar, 1/4 cup water, 1 teaspoon salt and 1/2 teaspoon ground black pepper along with the pinch of red pepper flakes if you like some extra kick.

3. Gently heat the mixture in the saucepan over low heat or warm it in the microwave for about 20 seconds until the sugar dissolves completely.

4. Once the sugar is dissolved, pour the warm vinegar dressing over the cabbage, carrots and onion in the large bowl.

5. Toss everything carefully to make sure the dressing coats every bit of the veggies.

6. Cover the bowl and let it sit for at least 15 minutes, or chill it in the fridge for an hour. This helps the flavors blend together.

7. After resting, stir the coleslaw again to re-mix the flavors.

8. Taste it and adjust the seasoning with a little extra salt or pepper if needed.

9. Serve the vinegar coleslaw as a delicious, tangy side with your meal.

10. Enjoy your fresh and dairy-free vinegar coleslaw!

Equipment Needed

1. Large bowl to hold and mix all the shredded veggies
2. Cutting board for safely prepping the cabbages, carrots, and red onion
3. Sharp knife to thinly slice the veggies like the red onion
4. Grater or shredder for shredding the cabbages and carrots
5. Measuring cups and spoons for getting the right amounts of vinegar, sugar, water, salt, pepper, and red pepper flakes
6. Small saucepan or a microwave safe bowl to heat up the dressing
7. Spoon or spatula to toss the veggies together with the dressing
8. Refrigerator if you choose to chill the coleslaw instead of the 15 minute rest time

FAQ

Best Vinegar Coleslaw (Easy & Fresh!) Recipe Substitutions and Variations

• If you dont have green cabbage, you can use napa cabbage which gives a similar crunch and flavor
• Instead of red cabbage, you could try purple cabbage as a nice alternative
• If you dont have apple cider vinegar on hand, white wine vinegar or rice vinegar will work pretty well
• Swapping granulated sugar with honey or maple syrup is a good idea if you want a different twist
• If red onion isnt available, a small amount of shallots can do the trick

Pro Tips

1. Try to slice all veggies as evenly as possible so that every bite has a good mix of textures. It can be helpful to use a mandoline or food processor, but be careful not to overdo it or you’ll end up with mushy cabbage.

2. Letting your coleslaw sit for longer than the minimum 15 minutes really amps up the flavor. If you can, cover it and chill it for about an hour so the dressing soaks into every piece.

3. Always taste your coleslaw before serving. Sometimes you might need a little extra salt, pepper, or even another splash of vinegar to get just the right balance of tang and sweetness.

4. If you like a bit of heat, don’t be shy with the red pepper flakes. A pinch can add that extra kick, but be careful not to overdo it if you’re not used to spicy foods.