Easy Southern Vinegar Coleslaw Recipe 

Unlike traditional creamy coleslaw, this vinegar coleslaw is light, tangy, and full of fresh flavor. It’s the perfect BBQ side dish for simple pulled pork sandwiches, easy oven-baked BBQ ribs, and easy grilled hamburgers, as well as for all your favorite summer cookouts, church potlucks, and family reunions.

The tangy vinegar dressing makes this classic Southern cabbage slaw the perfect side dish for backyard barbecues, picnics, and weeknight dinners.

Why You’ll Love This Recipe

Across the South, vinegar coleslaw has been served at many BBQs and cookouts. Because it’s a no-mayo coleslaw, it’s a popular choice for outdoor events that need a lighter Southern side dish.

• Ready in about 10 minutes.
• Made with pre-shredded coleslaw mix.
• A delicious no-mayonnaise coleslaw.
• A perfect make-ahead dish.
• Light, crisp, and refreshing.

Why This No-Mayo Coleslaw Works

Unlike traditional creamy coleslaw, this vinegar-based coleslaw stays light and crisp because there’s no mayonnaise to weigh it down. The apple cider vinegar dressing soaks into the cabbage while keeping it fresh and flavorful. It’s the perfect contrast to rich barbecue, smoked meats, burgers, and fried chicken.

Ingredients Needed

• Coleslaw Mix: Use a two-pound bag of pre-shredded coleslaw mix. I prefer the mix with shredded carrots. The mix makes this recipe incredibly easy and perfect for busy weeknights and summer gatherings.
• Apple Cider Vinegar: Apple cider vinegar gives this Southern vinegar slaw its tangy flavor while softening the cabbage as it chills. You could also use white vinegar if you don’t have apple cider vinegar on hand.
• Extra Virgin Olive Oil: Olive oil balances the vinegar, creating a light vinaigrette that coats every bite of cabbage.
• Sugar: Sugar balances the tanginess without making it overly sweet.
• Salt & Pepper: Simple seasonings.

Recipe Variations

• Add Red Onion: Thinly sliced red onion adds color and crunch.
• Add Bell Pepper: Green, red, or yellow bell pepper adds color and crunch.
• Add Jalapeno: Diced jalapeno adds a kick of heat.
• Add More Sugar: Increase the sugar by a tablespoon.
• Add Celery Seed: Stir in 1 teaspoon celery seed for classic deli-style flavor.

What is the best vinegar for coleslaw?

While this recipe uses apple cider vinegar, you could also make this homemade vinegar coleslaw with:

• White Vinegar: This adds a sharper bite to the slaw.
• Red Wine Vinegar: Use this for a richer flavor.
• Rice Vinegar: For a milder taste.

While all three work well, apple cider vinegar gives this Southern vinegar coleslaw its classic sweet-and-tangy flavor.

How to Make Vinegar Coleslaw

Step 1: In a large bowl, whisk together the olive oil, apple cider vinegar, sugar, salt, and pepper until the sugar dissolves.

Step 2: Add the bagged coleslaw mix.

Step 3: Toss until the cabbage is evenly coated.

Step 4: Let stand for at least 10 minutes or refrigerate for several hours or overnight before serving.

Pro Tips

• Make it a day ahead whenever possible. The cabbage absorbs the dressing and develops even more flavor overnight.
• Toss again before serving.
• Keep refrigerated.
• Use fresh bagged coleslaw mix.

How to Store

Store leftover homemade vinegar slaw in an airtight container in the refrigerator for 3 to 4 days. Stir before serving since some liquid will naturally collect at the bottom of the bowl.
Freezing is not recommended because the cabbage will lose its crisp texture after thawing.