Quick and easy vinegar coleslaw made from simple ingredients in one bowl in about 10 minutes. Crisp shredded cabbage is tossed in an apple cider vinegar vinaigrette and lightly sweetened with honey for a refreshing, mayo-free side dish.
This classic summer slaw is a favorite at barbecues, potlucks and picnics. If you prefer a no-mayo option, this recipe is perfect. Keep it on hand alongside other one-bowl sides like three-bean salad or broccoli salad for easy, crowd-pleasing dishes.
How to make vinegar coleslaw (no mayo)
- Make the vinaigrette – Whisk together oil, vinegar, honey, Dijon mustard, celery seeds, salt and pepper until smooth.
- Toss the vegetables – Add shredded coleslaw mix, red onion and shredded carrot; stir until evenly coated.
- Rest (optional) – Let the slaw sit for 5–10 minutes to allow the flavors to meld.
- Serve – Finish with chopped nuts if desired and enjoy.
What to serve with apple cider vinegar coleslaw
This bright slaw pairs well with beef and chicken mains—smoked or grilled chicken, garlic butter steak bites, shredded beef or pulled pork, and glazed ham. It’s also an excellent topping for sandwiches, burgers, hot dogs, tacos, wraps, stuffed potatoes and even pizza. Try it alongside pasta dishes for a contrasting fresh crunch.
You can use the slaw as a topping for shredded chicken tacos, stuffed sweet potatoes, loose meat sandwiches or avocado toast for added texture and tang.
Coleslaw dressing with vinegar
In a large bowl, whisk the following until smooth:
- ¼ cup olive oil
- ¼–1/3 cup apple cider vinegar (adjust to taste)
- 1–2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 teaspoon celery seeds
- Salt to taste
- Pepper to taste
What’s the difference between coleslaw and salad?
Salads often use diced or larger-cut vegetables, while slaws are typically made from shredded vegetables—especially cabbage—resulting in a different texture and presentation.
Storage
How long does homemade slaw last? Store in a sealed container in the refrigerator for up to 2 days.
Do not freeze – Freezing breaks down the vegetables, releasing water and ruining the crisp texture.
Variations
Adjust seasoning – Increase or decrease salt, pepper, honey or vinegar to suit your taste.
Try different vinegars – Red wine vinegar or distilled white vinegar both work.
Experiment with oils – Use avocado oil or an infused olive oil for different flavor profiles.
Add bacon – Crisp bacon pieces add a smoky, salty note.
Mix in other vegetables – Shredded broccoli, bell peppers, cauliflower, kale or Brussels sprouts can be added for variety.
Add fresh herbs – Cilantro, basil, parsley, chives or dill brighten the slaw.
Try different onions – Swap red onion for shallots, green onions or yellow onion for a different bite.
Make it spicy – Add sliced jalapeños or red pepper flakes for heat.
Tips and techniques
Apple cider vs. distilled white vinegar – Apple cider vinegar has a milder, fruitier flavor and more character for this recipe, but you can use a blend or substitute distilled white vinegar if needed.
Serve immediately – Vinegar and salt draw moisture from cabbage, so the slaw is crispest when served soon after tossing.
Make ahead – Prepare the vinaigrette and keep it separate from the shredded vegetables in the fridge. Toss right before serving for best texture.
Honey substitutes – Agave, brown sugar, granulated sugar or maple syrup can be used; each will slightly change the flavor.
Shred thinly – Finely shredded vegetables ensure the dressing coats every bite and the texture is pleasant.
Store-bought vs. homemade shred – Pre-shredded coleslaw mix saves time and works perfectly; making your own mix gives more control over cut size and ingredients.
Serve cold – This slaw is always served chilled for maximum crunch.
Scale up – Double or triple the ingredients to feed a crowd.
Let it rest – Allowing the slaw to sit for 5–10 minutes helps flavors meld but avoid long rests to preserve crispness.
Nuts – Use your favorite nuts—almonds, pistachios, pecans, cashews or walnuts—or omit them if you prefer.
Recipe
One Pot Vinegar Coleslaw
Ingredients
- ¼ cup olive oil
- ¼–1/3 cup apple cider vinegar (adjust to taste)
- 1–2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 teaspoon celery seeds
- Salt, to taste
- Pepper, to taste
- 1.5 (16 oz) bags shredded coleslaw mix (three-color blend)
- ½ cup thinly sliced red onion
- 1 medium carrot, shredded
- ¼ cup chopped nuts (optional)
Instructions
- In a large bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, celery seeds, salt and pepper until smooth.
- Add the shredded coleslaw mix, sliced red onion and shredded carrot. Toss until everything is evenly coated with the dressing.
- Optional: Let the slaw rest for 5–10 minutes so the flavors can meld, but serve soon to keep it crisp.
- Sprinkle with chopped nuts if using, then serve chilled.
Notes
- Read the tips above for variations and storage suggestions.
- Best served immediately; leftovers keep up to 2 days in the refrigerator in a sealed container.
Nutrition
Nutrition information is an estimate calculated by an automated tool and may not be exact.