Vinegar Coleslaw

This tasty vinegar cabbage coleslaw is flavor packed with Anaheim and banana peppers, red onions, radishes, pimentos, and diced jalapenos. Serve it up at your next bbq or picnic.

Course Salad

Cuisine American

Keyword healthy vinegar coleslaw recipe, oil and vinegar coleslaw, old fashioned coleslaw with vinegar, vinegar based coleslaw

Prep Time 15

Servings serving

Calories 149kcal

Author Beth Pierce

Ingredients

1/2 cup apple cider vinegar
1/4 cup sugar
2 tablespoons Dijon mustard
1/4 teaspoon ground cumin
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

Instructions

In a small bowl, whisk together the vinegar, sugar, mustard, cumin, and olive oil.
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