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 cabbage slaw with a twist, as it doesn’t use mayonnaise like creamy coleslaw.

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 coleslaw mix 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 pork sandwich 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 fried fish, lamb chops, Southern fried chicken, or grilled chicken. It’s sure to be a hit at your next picnic, barbecue, or cookout!

In case you missed them, here are my other slaw recipes:

The Best Coleslaw

Burger Slaw

Asian Slaw

Mustard Slaw

 

“Deep summer is when laziness finds respectability.”

~Sam Keen

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