Tangy Vinegar Coleslaw (No Mayo)
You know I love a creamy slaw, but sometimes you need that sharp, vinegary bite that wakes everything up. This tangy vinegar coleslaw is the one I pull out when ribs, fried fish, or pulled pork are on the menu. I’ve been building Southern side dishes for years and sharing my recipes for a decade, and I don’t guess when it comes to ratios. The dressing soaks in just enough without drowning the cabbage, and the flavor settles into that perfect balance.
Servings 6 servings
Calories 31kcal
Ingredients
- ¼ cup vinegar I use apple cider vinegar.
- 1-2 tablespoons olive oil
- 1 teaspoon mustard I use Dijon.
- 2 tablespoons sugar or sweetener I suggest you start with 1 tablespoon. Taste repeatedly and adjust as necessary.
- salt and pepper to taste
- 4-5 cups shredded coleslaw mix
- ¼ cup finely chopped onion
Instructions
- Add the vinegar, olive oil, mustard, sweetener or sugar, salt, and pepper to taste to a large bowl or serving dish. Stir to combine.
- Add the coleslaw mix and onions to the bowl and stir to combine all of the ingredients.
- Serve warm or cover and refrigerate for at least 1 hour to serve chilled.
Notes
If you don't like a balance of sweet flavor in your coleslaw, omit the sugar or sweetener.
If you find that your coleslaw is not sweet enough, you can gradually add more sugar or sweetener to the dressing. Start with a small amount, such as a teaspoon, and taste the coleslaw before adding more. Stir well to ensure that the sugar is fully dissolved.
Nutrition
Serving: 1serving | Calories: 31kcal | Carbohydrates: 1g | Fat: 3g