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If you’re not a mayo person, this vinegar coleslaw is going to become your go-to. It’s a sweet and tangy, mayo-free slaw made with apple cider vinegar, sugar, and celery seed, ready in about 10 minutes, and perfect on a hot summer day. This is an old family recipe that’s stood the test of the time!
Sweet, tangy, & perfect for a hot summer day.
As a Certified Mayo Lover, the first time my husband’s Grandma (nicknamed GG), served up this vinegar coleslaw, I’ll admit that I was skeptical.
I mean, mayo is objectively the best part of coleslaw and here she skipped it entirely.
Safe to say I’m now hooked. This is sweet and tangy in the best way, with a cool, crisp refreshing texture that makes it perfect at a summer barbecue.
GG used to shred the cabbage herself, but once the bags of coleslaw mix were readily available, she took the easy route. And hey, that’s what I’m doing too. If it’s good enough for GG, it’s good enough for me!
♥ What We Love About This Recipe:
- No mayo, no worries. This is a great pick for potlucks and picnics since there’s less risk for weirdness from the mayo + heat combo.
- Make it ahead. This coleslaw tastes best after chilling in the fridge for an hour or so. Makes it easy to prep before guests arrive.
- Big flavor, short ingredient list. Just a handful of pantry staples make a seriously sweet and tangy dressing. No fancy ingredients required.
Ingredient Notes:
Angel Hair Coleslaw – I buy this pre-shredded with the salad mixes. If you’d like to shred your own, you’ll need about a pound of cabbage. Swap in a bag of tricolor slaw mix if you want a little more color on the plate.
Apple Cider Vinegar – This is the star of the dressing, adding a perfect tangy flavor.
Sugar – We use granulated sugar here. You could test this with honey if you prefer.
Dijon Mustard – There’s a bit of debate about whether or not GG included dijon in her recipe, but I do love the depth and tang it adds. Feel free to skip if that’s not your thing.
Onion: There’s some family debate over whether GG’s original recipe included onion. If you want to try it, thinly slice about a quarter of a sweet onion and toss it in with the cabbage. Both ways are good.
See the recipe card for full information on ingredients and quantities.
Step by Step Instructions:
Heat the sugar and vinegar in a small pan until the sugar dissolves. Remove from the heat and whisk in the remaining ingredients for the dressing.
Pour the hot dressing over the coleslaw and stir to coat. Cover and refrigerate for one hour before serving. Season with salt and pepper, if needed, before serving.
Serving Ideas
Use it as a topping for fish tacos or a brisket sandwich.
Pile it on top of pulled pork sandwiches or hot dogs for crunch and tang.
Serve alongside BBQ chicken, burgers, or ribs.
Add it to a summer spread next to my Amish potato salad and baked beans.
More Summer Sides:
Vinegar Coleslaw
Ingredients
- 16 ounces angel hair coleslaw
- 5 tablespoons sugar
- ¼ cup apple cider vinegar
- 2 tablespoons olive oil
- 1 teaspoon dijon mustard
- 1 teaspoon celery seed
- 1 teaspoon salt more to taste
- 1/2 teaspoon freshly cracked pepper
Instructions
- Add the coleslaw mix to a large mixing.
- Add the sugar and vinegar to a small sauce pan and heat until the sugar has dissolved over medium heat, about 3-4 minutes, whisking often.
- Remove the pan from the heat and quickly whisk in the oil, dijon, celery seed, salt, and pepper.
- Pour the hot dressing over the coleslaw and toss to coat.
- Place the coleslaw in the fridge for at least an hour for the flavors to meld and the cabbage to soften a bit.
- Before serving, taste and season with additional salt, if needed.
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