Vinegar Coleslaw is a tangy and crisp alternative to the traditional creamy coleslaw. It’s a light and refreshing side dish that pairs wonderfully with barbecue, sandwiches, and more. This version is easy to make and can be a delightful addition to your summer cookouts or family dinners.


  • 1 small head green cabbage, finely shredded
  • 1 carrot, grated
  • 1 small red onion, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1/4 cup white sugar (or honey for a natural sweetener)
  • 1/4 cup vegetable oil
  • 1 teaspoon mustard seeds (optional)
  • 1 teaspoon celery seeds
  • Salt and pepper to taste


  1. In a large bowl, combine the shredded cabbage, grated carrot, and thinly sliced red onion.
  2. In a small saucepan over medium heat, combine the apple cider vinegar, sugar, and vegetable oil. Stir in the mustard seeds and celery seeds. Heat the mixture until the sugar is completely dissolved, stirring occasionally. Do not bring to a boil.
  3. Remove the saucepan from the heat and allow the dressing to cool slightly.
  4. Pour the warm dressing over the cabbage mixture. Toss well to coat all the vegetables evenly with the dressing.
  5. Season the coleslaw with salt and pepper to taste.
  6. Cover and refrigerate the coleslaw for at least 1 hour before serving. This allows the flavors to meld and the cabbage to soften slightly.
  7. Give the coleslaw a good stir before serving. Adjust seasoning if necessary.

Nutrition Facts (per serving)

  • Calories: 120-150
  • Fat: 9g
  • Carbohydrates: 12g
  • Protein: 1g

Prep and Cooking Time

  • Prep Time: 15 minutes
  • Chill Time: 1 hour


  • Serves: 4-6

Vinegar Coleslaw is a crisp and zesty dish that’s perfect for those who prefer a lighter, vinegar-based dressing over a creamy one. Its tangy flavor profile makes it an excellent complement to rich, savory dishes. Enjoy this refreshing and flavorful coleslaw at your next barbecue or as a healthy side to any meal!

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