Southern Coleslaw with Vinegar Dressing

5 from 18 votes

5-minute sweet and tangy cole slaw with vinegar - holds up in the heat and pairs well with burgers, barbecue, ham and fish! Contains no mayonnaise

Prep Time5

Cook Time5

Marinate15

Total Time25

Course: Side Dish

Cuisine: American

Servings: cups

Calories: 330kcal

Cost: under $5

1 14 oz. bag of pre-made coleslaw (See Recipe Notes)
1 cup finely chopped green bell pepper
¾ cup finely chopped sweet yellow onion use less or none if nobody likes onions; or use green onion

Dice bell pepper and onion (optional); combine in a large bowl with shredded cole slaw
1 cup finely chopped green bell pepper, ¾ cup finely chopped sweet yellow onion, 1 14 oz. bag of pre-made coleslaw

Combine all dressing ingredients in a medium saucepan and cook on medium heat until sugar is dissolved; bring to a boil for one minute; remove from heat and allow dressing to cool a bit, then pour mixture over slaw, cover and refrigerate or serve immediately
½ cup apple cider vinegar, ½ cup sugar, 1 tablespoon oil, 1 tablespoon celery seed, 1 tablespoon mustard seed, ½ teaspoon salt, ½ teaspoon pepper
When ready to serve; mix slaw well and drain; place in large serving bowl and garnish with green onions (optional); for best results, serve with a slotted spoon or tongs; add salt and pepper to taste

If you buy a coleslaw mix with red cabbage, do not marinade the cabbage too long-the red cabbage turns the coleslaw pink...
Store in the fridge up to 5 days; do not freeze
Use a slotted spoon or tongs to serve