Vinegar Coleslaw with Cabbage and Carrots

Vinegar Coleslaw with Cabbage and Carrots is a crisp, refreshing, and tangy salad that’s perfect for picnics, barbecues, or any summer meal. Unlike creamy coleslaws that use mayonnaise, this version features a light and zesty vinegar-based dressing that enhances the natural crunch of cabbage and carrots. It’s lighter, fresher, and stays crisp even after hours in the refrigerator, making it ideal for outdoor gatherings and make-ahead dishes.

This recipe has roots in traditional Southern cuisine, where vinegar-based coleslaws are often served alongside smoked meats and fried foods to balance out their richness. The bright acidity of vinegar complements savory dishes beautifully, offering both contrast and refreshment in every bite.

Why I Love This Recipe

I love this recipe because it’s incredibly simple yet full of flavor. The tanginess of the vinegar dressing paired with the crunch of the cabbage and sweetness of the carrots creates the perfect balance.

It’s lighter than creamy coleslaw but just as satisfying and versatile. Another reason I love this dish is its longevity.

Why It’s a Must-Try Dish

This vinegar coleslaw is a must-try because it’s a refreshing, healthy, and flavorful twist on the traditional coleslaw. It’s low in calories, high in fiber, and packed with nutrients from cabbage and carrots.

The tangy dressing cuts through fatty foods, making it an excellent side for barbecue meats, burgers, or sandwiches. It’s also a perfect option for those who want a lighter alternative to creamy coleslaw.

Recipe Details

Preparation Time: 15 minutes
Cooking Time: 5 minutes (for the dressing)
Total Time: 20 minutes
Servings: 6
Calories per Serving: Approximately 120 kcal
Course: Side Dish / Salad
Cuisine: Southern / American

Ingredients

For the Salad:

• 4 cups green cabbage, finely shredded
• 2 cups red cabbage, finely shredded (optional for color)
• 2 large carrots, grated
• 1 small red onion, thinly sliced (optional)

For the Vinegar Dressing:

• ½ cup apple cider vinegar (or white vinegar)
• ⅓ cup sugar (adjust to taste)
• ¼ cup olive oil (or vegetable oil)
• 1 teaspoon Dijon mustard (optional)
• 1 teaspoon celery seeds (optional, traditional Southern touch)
• 1 teaspoon salt
• ½ teaspoon black pepper

Cooking Directions

1. Combine the shredded cabbage, carrots, and red onion in a large mixing bowl.
2. In a small saucepan, combine vinegar, sugar, oil, mustard, celery seeds, salt, and pepper.
3. Heat the mixture over medium heat, stirring until the sugar dissolves completely. Do not boil.
4. Remove from heat and let it cool slightly.
5. Pour the warm dressing over the cabbage mixture.
6. Toss well to coat all the vegetables evenly.
7. Chill for at least 1 hour before serving to allow flavors to develop.

Step-by-Step Preparation Method

1. Prepare the vegetables: Shred the green and red cabbage finely using a sharp knife or mandoline slicer. Peel and grate the carrots. Slice the onion thinly if using.
2. Make the dressing: In a small saucepan, combine vinegar, sugar, oil, mustard, celery seeds, salt, and pepper. Heat gently, stirring until the sugar is dissolved. Remove from heat and let it cool slightly.
3. Combine: Place the shredded cabbage, carrots, and onion in a large mixing bowl.
4. Mix with dressing: Pour the warm dressing over the vegetables.
5. Toss and chill: Use tongs or a large spoon to toss the mixture until well combined. Refrigerate for at least 1 hour before serving for the best flavor and texture.

How to Serve

Serve chilled as a side dish with grilled meats, barbecued chicken, pulled pork, or fish tacos. It’s also great as a topping for sandwiches, burgers, or hot dogs. For a picnic or potluck, serve in a chilled bowl to maintain crispness.

Recipe Tips

• Always slice the cabbage finely for a delicate and uniform texture.
• If you prefer a stronger tang, increase the vinegar slightly.
• For a lighter sweetness, reduce the sugar or use honey.
• Letting the coleslaw sit in the refrigerator for a few hours enhances its flavor.
• Toss the slaw just before serving if you want to keep it extra crisp.

Variations

• Spicy Vinegar Coleslaw: Add a pinch of cayenne pepper or a few dashes of hot sauce for heat.
• Asian-Style Vinegar Slaw: Use rice vinegar, sesame oil, and soy sauce instead of olive oil and cider vinegar. Add sesame seeds for garnish.
• Sugar-Free Version: Substitute sugar with stevia, honey, or maple syrup for a healthier option.
• Herbed Coleslaw: Add fresh herbs like parsley, cilantro, or dill for an aromatic touch.
• Pickled Coleslaw: Let the slaw marinate for a full day for a lightly pickled flavor and softer texture.

Freezing and Storage Time

• Refrigerator: Store in an airtight container for up to 4 days. Stir before serving as the dressing may settle.
• Freezer: Not recommended to freeze as cabbage loses its texture when thawed. However, the dressing can be made ahead and stored in the fridge for up to 2 weeks.

Special Equipment Needed

• Large mixing bowl
• Small saucepan
• Whisk or spoon for mixing dressing
• Mandoline slicer or sharp knife
• Tongs or salad spoon for tossing

Conclusion

Vinegar Coleslaw with Cabbage and Carrots is a light, refreshing, and flavorful dish that adds brightness to any meal. Its crisp texture and tangy-sweet flavor profile make it the perfect complement to rich or smoky foods. Easy to make and versatile in use, this coleslaw is a go-to recipe for any season — especially summer gatherings. Whether you’re hosting a barbecue, preparing a picnic, or just looking for a quick and healthy side, this vinegar coleslaw is the perfect balance of freshness and flavor in every bite.

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Vinegar Coleslaw with Cabbage and Carrots

Author: Anna Williams Cuisine: American Courses: Salads

Difficulty: Beginner Prep Time 15 mins Cook Time 5 mins Total Time 20 mins

Servings: 6 Calories: 120 kcal

Description

Vinegar Coleslaw with Cabbage and Carrots is a crisp, refreshing, and tangy salad that’s perfect for picnics, barbecues, or any summer meal. Unlike creamy coleslaws that use mayonnaise, this version features a light and zesty vinegar-based dressing that enhances the natural crunch of cabbage and carrots.

Ingredients

Scale

1/2x 1x 2x 3x

For the Salad:

• 4 cups green cabbage, finely shredded
• 2 cups red cabbage, finely shredded (optional for color)
• 2 large carrots, grated
• 1 small red onion, thinly sliced (optional)

For the Vinegar Dressing:

• ½ cup apple cider vinegar (or white vinegar)
• ⅓ cup sugar (adjust to taste)
• ¼ cup olive oil (or vegetable oil)
• 1 teaspoon Dijon mustard (optional)
• 1 teaspoon celery seeds (optional, traditional Southern touch)
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions

1. Prepare the vegetables: Shred the green and red cabbage finely using a sharp knife or mandoline slicer. Peel and grate the carrots. Slice the onion thinly if using.
2. Make the dressing: In a small saucepan, combine vinegar, sugar, oil, mustard, celery seeds, salt, and pepper. Heat gently, stirring until the sugar is dissolved. Remove from heat and let it cool slightly.
3. Combine: Place the shredded cabbage, carrots, and onion in a large mixing bowl.
4. Mix with dressing: Pour the warm dressing over the vegetables.
5. Toss and chill: Use tongs or a large spoon to toss the mixture until well combined. Refrigerate for at least 1 hour before serving for the best flavor and texture.

Keywords: Vinegar Coleslaw with Cabbage and Carrots