Vinegar Coleslaw
A sweet and tangy vinegar coleslaw with no mayo needed. Ready with just 10 minutes of prep, perfect for pulled pork, hot dogs, or your next cookout. This is based on my husband's grandma's recipe and it's a family favorite!
Servings 6
Calories 103kcal
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.
Notes
GG used a fresh head of cabbage back in the day, but switched to the bags of coleslaw mix when they became available. You can use either, but the pre-shredded stuff is easy so that’s what I always reach for!
There is some debate as to whether GG included a bit of onion in her recipe. If you’d like to try it, thinly slice about a ¼ of a sweet onion and add it to the cabbage. Both ways are delicious!
Nutrition
Calories: 103kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 412mg | Potassium: 142mg | Fiber: 2g | Sugar: 12g | Vitamin A: 75IU | Vitamin C: 28mg | Calcium: 38mg | Iron: 1mg