Southern Coleslaw with Vinegar Dressing

Sweet and tangy, this Southern coleslaw with vinegar dressing recipe is a winner every time! It’s a picnic-friendly version of traditional coleslaw with a flavorful and zesty vinegar based dressing and contains no mayonnaise.

Ready in 15-minutes, this No Mayo coleslaw is a must-have for your next fish-fry, outdoor barbecue or cookout!

Try whipping up a batch of this side dish to serve with homemade fried catfish!

You’re gonna love this recipe!

This “no mayo” vinegar coleslaw is the quintessential summer side dish and perfect for outdoor dining! 

• The flavor is light, crisp, sweet and tangy
• Quick and easy to make-dressing takes less than 5-minutes
• Holds up well at picnics and poolside gatherings because it has no mayonnaise or eggs
• Versatile-you can add other vegetables to enhance the “crunchiness” and nutrition: celery, water chestnuts, etc.

This is slightly different than traditional coleslaw or my creamy Creole coleslaw, but it pairs well with just about anything!

Here’s what you’ll need

You’ll only need a few simple ingredients to make this crispy side dish: a bag of pre-cut slaw mix, a green bell pepper, yellow, white or green chopped onion (optional), sugar, apple cider vinegar, oil, celery seed and mustard seeds.

The inclusion of celery seeds and mustard seeds give this vinegar dressing a nice depth of flavor.

I usually get the slaw mix that does NOT have green cabbage in it because, if you add the vinegar dressing to a mix with red cabbage, the coleslaw turns pink… if you want to add red cabbage, add it last – after you’ve put the vinegar dressing on the slaw.

How to make it

The vinegar-based coleslaw dressing takes only about 5- minutes to make! Place the shredded cabbage and carrots in a large mixing bowl; add in chopped green bell pepper and onion (optional); set aside

Make the vinegar dressing on the stovetop; 

In a medium saucepan, on medium heat, bring sugar, vinegar, oil, mustard and celery seed to a boil

Let the vinegar dressing cool a bit, then pour it over the coleslaw mix; combine well using tongs

Toss the slaw in the dressing; cover and refrigerate for at least 15 minutes; when ready to serve, use a slotted spoon to serve.

Make it ahead of time

The best way to make this Southern coleslaw with vinegar dressing is to make the dressing in advance.

On the day of serving, about an hour before you serve the coleslaw, heat the dressing to medium heat, pour it over the slaw, refrigerate and let it marinate for at least 15 minutes, then serve.

A note about red cabbage

This Southern vinegar slaw can be made in advance; however, if you use packaged coleslaw with red cabbage, DO NOT pour the dressing over it until you’re ready to serve. 

The vinegar and oil turn the red cabbage pink and then you have pink coleslaw…yuck.

If you want to add red cabbage to the vinegar based coleslaw, add it in last.

Freezing/Storage

Unfortunately, cabbage does not hold up well in the freezer. Store it in the refrigerator in an airtight container for up to 5 days.

This crisp and delicious vinegar-based coleslaw is perfect with ham, fried fish or a slab of bbq ribs, some baked beans and a slice of pecan pie!

Related recipes:

• Foolproof Oven Baked Ribs
• Southern Fried Catfish
• Fish and Chips No Beer Batter
• Sweet Heat Country Ribs
• Homemade Cream Style Corn
• Copper Penny Carrot Slaw
• Broccoli Crunch Salad

♥ If you make this recipe, please scroll down and leave a comment and rating! I love to hear from you!