There’s something incredibly nostalgic about a bowl of vinegar and oil coleslaw. For me, it conjures memories of summer cookouts, family gatherings, and picnics in the park. Where the tangy coleslaw was always a perfect side dish for juicy pork sandwiches or crispy fish tacos.
Grandma first made this when she cooked in restaurants when she was just a teenager. She made the food for lots of weddings, baby showers, and other parties. This was often a requested item on the menu.
Vinegar and Oil Coleslaw Recipe
This vinegar coleslaw recipe is all about simplicity and freshness. With just a few simple ingredients—green cabbage, red cabbage, carrots, and a tangy vinegar dressing made with apple cider vinegar, olive oil, and a hint of Dijon mustard. You can whip up a delicious vinegar slaw that complements any meal. It’s the perfect balance of sharp vinegar and a bit of sweetness from the maple syrup, making it a great way to bring some zest to your next cookout.
Plus, this slaw is a nutritious coleslaw recipe, light on calories but big on flavor, and it keeps well in an airtight container in the fridge for up to 3-5 days, making it even better the next day.
Vinegar and Oil Coleslaw Recipe: A Tangy Tradition
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Ingredients
- 1 Small Head of Green Cabbage shredded
- 1/4 Small Head of Red Cabbage shredded
- 1 Large Carrot shredded
- 1 Small Red Onion thinly sliced
- 2 Green Onions chopped
- 1/2 Cup Apple Cider Vinegar
- 2 Tablespoons White Vinegar or champagne vinegar
- 1/4 Cup Vegetable oil
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon Maple Syrup
- 1 Teaspoon Celery Seeds
- 1 Teaspoon Black Pepper
- Salt to taste
Instructions
- In a large bowl, combine the shredded cabbage, carrot, red onion, and green onions.1 Small Head of Green Cabbage, 1/4 Small Head of Red Cabbage, 1 Large Carrot, 1 Small Red Onion, 2 Green Onions
- In a small bowl, whisk together the apple cider vinegar, white vinegar, vegetable oil, dijon mustard, maple syrup, celery seeds, black pepper, and salt until well combined.1/2 Cup Apple Cider Vinegar, 2 Tablespoons White Vinegar, 1/4 Cup Vegetable oil, 1 Tablespoon Dijon Mustard, 1 Tablespoon Maple Syrup, 1 Teaspoon Celery Seeds, 1 Teaspoon Black Pepper, Salt to taste
- Pour the vinegar dressing over the cabbage mixture and toss until the shredded vegetables are evenly coated.
- Transfer the coleslaw to an airtight container and refrigerate for at least 1 hour before serving. For the best flavor, let it sit overnight; the next day, the flavors will be even more developed.
- Serve the tangy coleslaw as a side dish with your favorite pork sandwiches, hot dogs, or fish tacos. Leftover coleslaw can be stored in the fridge for 3-5 days.
Nutrition
Easy Side Dish
We love this vinegar-based coleslaw, with its tangy dressing and crisp, shredded cabbage on BBQ sandwiches. It’s a versatile dish that pairs well with a variety of main courses.
Whether you’re serving it alongside pork sandwiches, hot dogs, or fish tacos, this easy coleslaw recipe is sure to become a staple at your family gatherings. It’s a simple, old-fashioned coleslaw that reminds me of the good old days. We hope it brings the same sense of comfort and joy to your table as it does to mine.
It’s a great way to use fresh ingredients like green and red cabbage. Combine with a tangy vinegar mixture and this classic coleslaw recipe is both refreshing and satisfying.
It’s a great way to add some zing to your meals, and the easy preparation makes it a go-to recipe for any occasion. Enjoy this delicious vinegar coleslaw as a staple in your cooking repertoire.
My family loved this!