Looking for a healthier and easier coleslaw recipe? This vinegar-based coleslaw is mayo-free and only requires a few simple ingredients. It is perfect for summer BBQs and picnics. This simple, tasty coleslaw is quick to make and healthy. It is the perfect side for all your spring and summer grilling.
What’s In This Post
Why You’ll Love This Vinegar Coleslaw
- Versatile: It goes great with ribs, burgers, hot dogs, brats, chicken, and pork. I love to serve it as a side dish at my summer shindigs with barbecue pork sandwiches and hamburgers.
- Something different: This no-mayo coleslaw is a nice change from the creamy mayonnaise-based slaw. It has more crunch and a bit of a tangy taste from vinegar.
- Quick and easy: You can have this vinegar coleslaw made and chilling in less than minutes.
Ingredients Needed
- Vinegar: preferably apple cider vinegar, but you can use white wine vinegar or red wine vinegar
- Granulated sugar: or honey
- Dijon mustard: for a little tang
- Olive oil: extra virgin
- Vegetables: green cabbage, Anaheim peppers, banana peppers, red onion, radishes, jarred diced tomatoes, and optional jalapeno.
How To Make Vinegar Coleslaw
This is the nutshell version, please see the recipe card below for the full list of ingredients and instructions,
Start by thinly slicing all your vegetables. I like to use either a sharp Chef knife or a mandoline. Next, whisk together the vinegar, sugar, Dijon mustard, and olive oil.
In a large bowl, combine the shredded cabbage, sliced peppers, sliced red onions, sliced radishes, diced pimentos, and minced jalapeno. Drizzle with the dressing and toss to coat. or best results, chill for several hours, tossing several times. Finally, toss again right before serving.
Recipe Notes
- Any colored bell pepper will work in place of the Anaheim and banana pepper.
- If you prefer not to use sugar, substitute honey. To make it vegan-friendly, use maple syrup.
- Do not season with salt and black pepper until ready to serve. Salting will release moisture from the cabbage and other vegetables.
Make Ahead and Store
If you want to prepare this salad a day or two in advance, store the dressing in an airtight container in the fridge. Cover the salad with plastic wrap and store it in the fridge. A couple of hours before serving, toss the vegetables with the vinaigrette. Wait to season with salt and freshly ground black pepper until you are ready to serve.
Store leftovers in an airtight container in the fridge for up to 3 days. The vegetables will not be as crisp, but they will still be delicious.
What To Serve with Vinegar Coleslaw
I like to serve this salad with grilled chicken, grilled pork tenderloin, and country-style ribs. But it is equally delicious with pulled pork, pulled chicken, or a club sandwich.
More Salad Recipe
Vinegar Coleslaw
Ingredients
- 1/4 cup apple cider vinegar
- 2 tablespoon granulated sugar or honey
- 1 tablespoons Dijon mustard
- 3 tablespoons olive oil
- 1/2 thinly sliced head of green cabbage
- 1 thinly sliced Anaheim pepper
- 1 thinly sliced banana pepper
- 1/2 cup thinly sliced red onion
- 3/4 cup thinly sliced radishes
- 1 jar 7 ounce diced pimentos
- Optional 1 minced jalapeno
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- In a small bowl, whisk together the vinegar, sugar, mustard, and olive oil. Keep whisking until the sugar dissolves.
- In a large bowl, combine the cabbage, peppers, red onion, radishes, pimentos, and jalapeno (if using).
- Drizzle the dressing over the cabbage mixture and stir gently to coat.
- Season with salt and pepper to taste. Chill before serving.
Notes
- Any colored bell pepper will work in place of the Anaheim and banana pepper.
- You can use other vinegar like red wine vinegar, champagne vinegar, or rice vinegar.
- If you prefer not to use sugar, substitute honey. To make it vegan-friendly, use maple syrup
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
tisha
This works well as a side dish or a nice crunchie addition to pulled pork sandwiches!
Sandra H
Made this coleslaw when we had barbecue over the weekend and everyone said it was so good!
Beth Pierce
So glad that everyone liked it!
Erin
This was so quick and easy to make! And everyone loved it because it’s so refreshing and healthy! Need to make another batch, cause it’s so good!
Krystle
This is perfect for my mayo hating family. We used it on top of pulled pork sandwiches and it was perfect.
Sarah J
This was such a cool and refreshing recipe that did not disappoint! The perfect side dish with our barbecue dinner; quick, easy and delicious!
DK
Yes! I needed a good slaw recipe for my pulled pork and this one is it! I love how fresh and crisp this tastes!
Beth Pierce
Thank you, DK! So glad that you enjoyed it!
Justine
This coleslaw is simply one of the best I’ve ever tried – super easy to make!
Lisa Porter
I wasn’t sure about a no-mayonaisse coleslaw but this was actually a big hit at dinner last night. I served it with ribs and it was great. I always appreciate a healthier approach to BBQ sides. Thank you.
Beth Pierce
You are most welcome, Lisa!
Heather
The perfect potluck coleslaw recipe, quick and easy to make, and no mayo required! Great taste, it was a hit, thank you!
Beth Pierce
My pleasure, Heather!
Bobbie from Houston
This is hands down the BEST Cole Slaw I have ever made and tasted. It’s simple and if you are a Cole Slaw lover like I am – you will love it! I make it without the last two ingredients and it tastes great. I sprinkle it with Turmeric and serve it family style. Thank You Beth for another great recipe.
Beth Pierce
Thanks Bobbie! So glad that you like it! The pleasure is all mine!