Vinegar Slaw
A little bit sweet and a little bit tangy, my 3-ingredient quick and easy vinegar slaw recipe is a great alternative for those wanting coleslaw with no mayonnaise.
There is no telling how many different kinds of slaw there are in the world but I have posted a few on Southern Plate over the years: coleslaw, my burger slaw recipe, Asian slaw, and mustard slaw. But today, in order for you to be able to make the pulled BBQ chicken burgers I posted yesterday, I’m bringing you the recipe for vinegar-based coleslaw. It’s commonly served on top of a pulled pork sandwich in my neck of the woods. It’s with a twist, as it doesn’t use like .
This recipe is easy as pie but I’m gonna make it a little bit easier for ya. The original recipe is done in proportions but I’m giving you exact measurements in case you’ve never made it before, then you can work with proportions later once you get more comfortable with it.
So, all you need is a head of cabbage, granulated sugar, and white vinegar. The instructions are as easy as… combining the ingredients in a mixing bowl. Yep, your easy vinegar slaw is done in 5 minutes flat. I recommend refrigerating it for a few hours up to overnight to let the vinegar and sugar soak into the cabbage for the most flavorful vinegar slaw. But if you don’t wait, I’ll never know!
I’ve included some serving suggestions below, but this vinegar coleslaw recipe has equal parts sweet and tangy flavor and tastes so delicious on burgers or with barbecue meat. Move aside coleslaw, no-mayonnaise vinegar slaw is in the house!
Recipe Ingredients
- Green cabbage
- White vinegar
- Sugar
How to Make Vinegar Slaw
Chop up your cabbage.
Note: I’m only using half of my head of cabbage. That yields about four to five cups and that is plenty for me.
I chopped mine up in a food processor but you can use a sharp knife and chop it, shred it, or whatever cranks your tractor. Remember, no rules.
Now add your vinegar to the chopped/shredded cabbage in a large bowl.
Then add your sugar.
The ratio here is equal parts vinegar and sugar.
Give it a stir.
If you like, season with salt and black pepper to taste.
Cover and refrigerate the until ready to serve.
This will make more liquid after a while and is better if you let it refrigerate for a few hours before serving it. But if you need to eat it now go ahead. I’m not big on waiting myself. ~grins~
Serve on top of a pulled or as a side dish if you like. No rules!
Storage
Store leftover slaw in an airtight container in the fridge for up to 5 days.
Recipe Notes
- You can use all types of cabbage in vinegar coleslaw, including green cabbage or red cabbage. Feel free to use a combination of both too.
- If you want to add more veggies, opt for a large shredded carrot or two, a cup of sliced red or green bell pepper, and 1/2 a yellow or red onion, sliced. Another option is thinly sliced green onion (1 or 2).
- If you make it ahead of time, don’t add salt until just before serving as it will wilt the cabbage.
- For added flavor, you might like to add a teaspoon of Dijon mustard or wholegrain mustard, 1 teaspoon of minced garlic, and/or 1 teaspoon of celery seed.
- If you like, make this even easier and use a store-bought coleslaw mix.
- Yes, you can use apple cider vinegar instead.
- For extra crunch, add sliced almonds or toasted sunflower seeds on top before serving.
Recipe FAQs
How do you serve vinegar slaw?
- Serve it on a sandwich with pulled pork, pulled chicken, or meatloaf burgers.
- Serve it as a side dish with beef brisket, baby back ribs, pork roast, Southern , lamb chops, Southern fried chicken, or grilled chicken. It’s sure to be a hit at your next picnic, , or cookout!
In case you missed them, here are my other slaw recipes:
Ingredients
- 4.5-5 cups finely chopped or shredded cabbage
- 1 cup white vinegar
- 1 cup granulated sugar
Instructions
- Place chopped or shredded cabbage in a large bowl.4.5-5 cups finely chopped or shredded cabbage
- Add vinegar and sugar, and stir.1 cup white vinegar, 1 cup granulated sugar
- Cover the cabbage mixture and place it in the refrigerator for a few hours or overnight before serving. Will make more juice over time.
Nutrition
“Deep summer is when laziness finds respectability.”
~Sam Keen
The recipes for the BBQ pulled pork sandwiches & vinegar slaw sound wonderful! I am trying them this weekend (if not before since my mouth is already watering).
Thanks so much for these-
I loved pulled pork BBQ sandwiches. The recipe seems easy. I like eating mine with slaw on top. I usually make a mustard slaw for polish sausages and hot dogs. You take a bag of slaw mix and add mustard, sugar, white vinegar, and celery seed. Place in the fridge over night. It is better the next day.
Thanks Christy…love the easy recipe for slaw! Do you think Splenda would work in this?
Bountiful Blessings!
I am wondering the same thing about Splenda vs sugar. We could try it half sugar and half Splenda but sure would hate to ruin it. Sounds so good.
Splenda will work in this! just go easy on it, make sure to use a teensy bit less than you would sugar and it will be fine.
I just love my artificial sweeteners!!
Gratefully ,
Christy
Sorry, didn’t see your comment before I replied.
Thank you!!
me too! Thank you!
I use Splenda all the time. Works great.
I have never had vinegar slaw. I think I will use half the cabbage for vinegar slaw and the other half for Jimmy’s colesaw. We are having a block party Sunday for the 4th. I’m making pulled pork and the normal burgers and dogs.
Have a happy and safe 4th of July. We miss you, one day was not enough. There was so much we wanted to show you. (like Italian Bakeries and Pizzerias and Restaurants lol, you know it’s almost always about food.)
Have a good green day,
Love ya,
I love this kind of slaw on my bbq sandwich. I guess it’s just an Alabama thing or at least a north Alabama thing. If you haven’t ever tried it, you should. It really goes with the bbq. Christy, do you love Whitt’s BBQ? Lawlers? Both of them?
Whitts by all means or Big Bob Gibson!
I’m from Decatur and LOVE both!!
And GREENBRIER!
My Grandma always made this as a side to serve with fresh fried pan fish and cheese grits.
seriously? That’s it? That’s pretty crazy easy, my friend!
(and Angie, what on earth is freezer slaw?)
-Smooches!
Lindsay and the wonder twins
I love your vinegar slaw BUT if you add Mayo its awesome and much better in my opinon
Seriously! What is freezer slaw??
I have never made true vinegar slaw. I have a freezer slaw recipe that I use to freeze slaw for the winter and it is vinegar based. Since I am completely out of freezer slaw — your recipe is perfect timing!!
Freezer slaw? Recipe please.
Yes Candis-there is a freezer slaw and it is a great way to preserve cabbage when it gets ahead of what you can use from the garden. It stays pretty crisp and if you prefer mayonnaise based you can add a glob after the frozen slaw is thawed. DO NOT try to freeze mayo dressed slaw. Anyhow go to cooks.com site for 59 recipes -all nearly the same or type in freezer slaw on any major search engine.
I grew up eating Bob Gibson’s BBQ and his vinegar slaw all of my life! I live in Atlanta now and don’t get back much any more. Thank you for posting his vinegar slaw recipe. Some things about home I really miss. Some of the chores I had to do as a child formed some of my best memories as an adult!!! Thank you!!
Banks BBQ in Haleyville Alabama has a good vinegar slaw that they put on their pulled pork sandwiches or on the side I like buying it by the little tubs and just set down and eat it you can get it from Piggly wiggly here in Haleyville and Phil Campbell Alabama
How long will vinegar slaw keep in the frig?
It keeps a few days, I try to use it up within three.
The cabbage will turn to a darker color after 2 or 3 days.