Clear Sweet and Sour Dressing White Wine Vinegar
A sweet and tangy old-fashioned Vinegar Coleslaw is the perfect easy side dish to serve with pulled pork, barbecue ribs, grilled chicken and fried fish. The vinegar based coleslaw adds an acidic element that perfectly balances rich, meat-based entrees. Serve it at your next cookout, potluck, or Sunday supper, because this popular Southern vinegar slaw is always a crowd favorite!
Old Fashioned Coleslaw with Vinegar
This old-fashioned coleslaw with vinegar is a classic Carolina-style slaw. Instead of a traditional creamy mayonnaise-based dressing, the vinegar-based coleslaw is sweet and tangy. A Southern vinegar slaw also typically includes not only shredded cabbage, but also sliced vegetables like onion, bell pepper and carrot. It's full of so much flavor, it's easy to toss together, and it makes an ideal side dish for almost any of your favorite grilled, barbecued, smoked or roasted meats.
Ingredients
This is just a quick overview of the ingredients that you'll need for a big bowl of vinegar based coleslaw. As always, specific measurements and complete instructions are included in the printable recipe box at the bottom of the post.
- Sugar: plenty of granulated sugar makes this dressing perfectly sweet!
- Vinegar: I use distilled white vinegar, but you can also substitute with rice vinegar or apple cider vinegar.
- Vegetable oil: this neutral oil will not alter the flavor of the dressing. If you prefer, you can substitute with other neutral-tasting oils, such as canola oil or avocado oil.
- Kosher salt, celery seed, dry ground mustard and black pepper: seasonings that give the dressing great flavor.
- Red bell pepper: for color, crunch and sweetness.
- Onion: I prefer the sweetness of thinly-sliced Vidalia onion, but any onion will work.
- Bag of coleslaw mix: a great shortcut that includes pre-shredded green cabbage, purple cabbage and carrots. If you would rather shred your own fresh cabbage and carrots, you'll need a total of about 6 ¾ cups.
How to Make Vinegar Coleslaw
This simple oil and vinegar coleslaw starts with a delicious, vinegar-based dressing. It couldn't be easier to whisk together from scratch!
- Make Oil and Vinegar Dressing for Coleslaw: In a large bowl, whisk together the sugar, vinegar, oil, kosher salt, celery seed, dry ground mustard, and freshly-ground black pepper.
- Add Coleslaw Mix and Vegetables: Stir the bell pepper, onion and coleslaw mix into the dressing, then give it a good toss so that all of the veggies are completely coated.
- Chill: Cover the bowl and refrigerate the slaw for at least 4 hours, tossing occasionally. This will give the vegetables a chance to marinate in the dressing, soften, and become more flavorful.
What to Serve with Southern Vinegar Slaw
This classic side dish pairs nicely with almost any of your favorite meat-based or seafood entrees. Here are some ideas to serve with your easy vinegar coleslaw:
- Dr. Pepper Pulled Pork, Slow Cooker Pulled Pork with Alabama White BBQ Sauce, or Mississippi Roasted Pork Shoulder
- Slow Cooker Beef BBQ Sandwiches
- Sloppy Joes or Grilled Hamburgers
- Crispy Fried Fish Sandwiches, Oven-Fried Fish or Southern Fried Catfish
- Crispy Fried Shrimp or Fried Oysters
- Crab Cakes
- Fish Tacos or Blackened Salmon
- Crock Pot Beef Barbacoa Tacos
- Grilled Chicken, Oven BBQ Chicken Breast, French Fried Onion Chicken or Oven-Fried Cornflake Chicken
- Sweet Tea Brined Chicken
- Crispy Buttermilk Fried Chicken, Chicken Tenders or Fried Chicken Cutlets with Country Gravy
Is coleslaw healthy?
Many folks say that coleslaw is so bad for you; however, this no-mayo dressing lightens up the classic dish. You can also adjust the amount of dressing that you use, or cut back on the sugar in order to make the homemade version even healthier. While coleslaw is not typically considered healthy thanks to a high amount of calories and fat, the shredded vegetables are an excellent source of vitamins and minerals that are key to a healthy diet.
How long does vinegar-based coleslaw last?
This is a great make-ahead side dish, because it just gets better as it sits and the vegetables marinate in that delicious dressing. Prepare the the slaw at least 4 hours in advance to allow enough time for the vegetables to soften. Some folks even prefer to leave the salad in the refrigerator overnight for softer veggies. When properly stored in an airtight container in the refrigerator, the vinegar-based coleslaw will last for 3-5 days.
Recipe Variations
- The oil and the sugar cut the vinegar taste in coleslaw, but you can adjust these ingredients to suit your personal preferences. For instance, for a less-sweet dressing, decrease the amount of sugar. If you like a more flavorful oil, use olive oil instead of the neutral-tasting vegetable oil.
- Instead of purchasing a package of coleslaw mix, you can shred your own green cabbage, purple cabbage and carrots. You'll need a total of about 6 ¾ cups of the these shredded veggies.
- I use distilled white vinegar for coleslaw, but you can substitute with apple cider vinegar or rice vinegar for a slightly different flavor.
Tips for the Best Vinegar Coleslaw Recipe
- Allow at least 4 hours for the slaw to marinate in the dressing. The vegetables will soften and the flavors will come together. If you like the veggies really soft, you can prepare the coleslaw the day before you plan to serve it and let it sit in the fridge overnight.
- For even more great flavor, add fresh herbs to the slaw. Good options include parsley, chives and dill.
- Serve the coleslaw with a slotted spoon so that any excess dressing is left in the bowl -- and not on the plate!
More Coleslaw Recipes to Try
- Easy Creamy Coleslaw Dressing
- Amish Sweet and Sour Coleslaw (an apple cider vinegar coleslaw)
- Fennel and Apple Slaw
- Ramen Noodle Coleslaw with Apple Cider Vinegar or Rice Wine Vinegar
Vinegar Coleslaw
A sweet and tangy old-fashioned Vinegar Coleslaw is the perfect side dish to serve with pulled pork, barbecue ribs, grilled chicken and fried fish. The classic Southern vinegar slaw is an easy, crowd-pleasing, make-ahead recipe.
Servings 8 people
Calories 129 kcal
- ½ cup sugar
- ½ cup white vinegar
- ¼ cup vegetable oil
- ½ teaspoon kosher salt, plus more to taste
- ½ teaspoon celery seed
- ¼ teaspoon dry ground mustard
- Freshly ground black pepper, to taste
- ½ cup thinly sliced red bell pepper
- ½ of a medium Vidalia onion, thinly sliced
- 1 (14 ounce) bag coleslaw mix (about 6 ¾ cups total)
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In a large bowl, whisk together sugar, vinegar, oil, kosher salt, celery seed, dry mustard and black pepper. Add bell pepper, onion and coleslaw mix. Toss to combine. Taste and season with additional salt and pepper, if necessary.
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Cover tightly and refrigerate for at least 4 hours, tossing occasionally.
- Allow at least 4 hours for the slaw to marinate in the dressing. The vegetables will soften and the flavors will come together. If you like the veggies really soft, you can prepare the coleslaw the day before you plan to serve it and let it sit in the fridge overnight.
- For even more great flavor, add fresh herbs to the slaw. Good options include parsley, chives and dill.
- Serve the coleslaw with a slotted spoon so that any excess dressing is left in the bowl -- and not on the plate!
Serving: 1 /8 of the slaw | Calories: 129 kcal | Carbohydrates: 17 g | Protein: 1 g | Fat: 7 g | Saturated Fat: 6 g | Sodium: 156 mg | Potassium: 117 mg | Fiber: 2 g | Sugar: 15 g | Vitamin A: 340 IU | Vitamin C: 31 mg | Calcium: 26 mg | Iron: 1 mg
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