I’ve been serving this mayo-free vinegar slaw with just about everything lately, and I cannot wait for you to try it! It’s a perfect side for BBQs, summer get-togethers, richer dishes, and more!
If you’ve followed us for a while, you know we love our coleslaw! We’ve had our favorite creamy coleslaw on Inspired Taste for a long time, and it has risen to one of our most loved recipes. For years, you’ve asked us to add a vinegar-based coleslaw to the blog, and now I can finally say, it is here!
Deli counter subs and our obsession with sauerkraut inspired this easy vinegar slaw. It’s fresh, crunchy, not too tart or sweet, and goes with just about anything! From barbecue, pork chops, pulled pork, meatloaf, to sandwiches, tacos, and burgers, this mayo-free slaw hits the mark!
Key Ingredients
- Cabbage: I love using red and green cabbage (it looks so pretty), but you can use just one variety. Green, red, Savoy, or Napa cabbage all work wonderfully. If you’re short on time, try using a bag of pre-shredded cabbage or coleslaw mix. If you have leftover cabbage, here are all of our easy cabbage recipes!
- Carrots: Adds color, a little sweetness, and flavor. I use a box grater to shred my carrots, but you can also buy them pre-shredded if that is easier.
- Caraway Seeds (or Celery Seeds): For a traditional coleslaw flavor, use celery seeds, but for a slightly different, but delicious spin, reach for the caraway seeds. Caraway seeds are used in our sauerkraut recipe, but also are what gives rye bread it’s flavor. It does the same with this slaw, and I love it! Remember, though, if you aren’t a fan of caraway, use celery seeds instead like we do for this coleslaw.
- Homemade vinegar dressing: I love the combination of red wine vinegar and olive oil on deli subs, so that’s what we’ve used here. Red wine vinegar tastes a bit lighter and less acidic than other vinegars, which works nicely with the coleslaw. To balance the dressing, we also whisk in a little mustard powder, sugar (only a little bit), and salt. If you do not have mustard powder, you can substitute Dijon mustard. If you want more of a citrus dressing, try our cilantro lime slaw, which is also mayo-free.
When making this vinegar-based coleslaw, add about two-thirds of the dressing at first, then add more as needed. That way, you’ll guarantee you’ve got the right dressing to slaw ratio!
Easy Vinegar Slaw
Deli counter subs and our obsession with sauerkraut inspired this vinegar slaw. I love the red wine vinegar, olive oil, and the caraway seeds, which remind me of rye or pumpernickel bread (use celery seeds if you aren’t a fan). It’s light on its feet, easy to make, and lasts for a couple of days in the fridge. I love it!
Makes 8 cups
You Will Need
1 medium cabbage, about 2 pounds, outer leaves removed
3 medium carrots, peeled and shredded
1/3 cup (80ml) red wine vinegar
3 tablespoons (45ml) extra-virgin olive oil
2 ½ teaspoons sugar
1 ¼ teaspoons mustard powder, like Coleman’s, or substitute 2 to 3 teaspoons Dijon mustard
1/2 teaspoon fine salt
1/2 teaspoon fresh ground black pepper
1 teaspoon caraway seeds or celery seeds
Directions
1Prepare the cabbage: Quarter the cabbage through the core, then cut out the core. Slice each quart into thin shreds. Place the shredded cabbage in a nice big bowl (you will have 6 to 8 cups).
2Combine veggies: Add the shredded carrot to the cabbage and toss to mix.
3Make the dressing: In a separate bowl, whisk the vinegar, olive oil, sugar, mustard powder, caraway seeds (or celery seeds), salt, and pepper together. Taste for acidity and seasoning, then adjust as desired. Add a little more sugar if the dressing tastes too tart, and you prefer a sweeter coleslaw.
4Make the coleslaw: Pour two-thirds of the dressing over the cabbage and carrot, then mix well. (Clean hands are the quickest tool). If the coleslaw seems dry, add a little more of the dressing. Eat immediately or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage soften.
5Storing: This vinegar coleslaw keeps well in the refrigerator for up to 2 days. Past that, the cabbage becomes floppy and less crunchy.
Adam and Joanne’s Tips
- Make ahead: Shred the veggies a day or two in advance and keep them in a resealable bag in the fridge. Make the dressing up to 2 weeks in advance. Combine the cabbage, carrots, and dressing the night before or the day of serving.
- Store-bought bagged coleslaw mix: You can buy pre-shredded cabbage or coleslaw mix. One large (16-ounce) bag should do the trick.
- What to serve it with: This fresh, vinegar slaw is perfect for dishes where you need something to cut through richness or add fresh flavor. It’s excellent with baked ribs, BBQ chicken wings, pulled pork, pork chops, and burgers (or black bean burgers!). It’s also great on sandwiches and tacos!
- The nutrition facts provided below are estimates.
Nutrition Per Serving
Serving Size
1/2 cup
/
Calories
48
/
Total Fat
2.8g
/
Saturated Fat
0.4g
/
Cholesterol
0mg
/
Sodium
95.2mg
/
Carbohydrate
5.8g
/
Dietary Fiber
1.5g
/
Total Sugars
3.2g
/
Protein
0.9g
