Vinegar coleslaw recipe (no mayo coleslaw) is a refreshing twist on the classic side dish. This healthy version uses a tangy apple cider vinegar dressing instead of mayonnaise, making it perfect for picnics, barbecues, or everyday meals. With its crunchy texture and zesty flavor, this coleslaw stands out as a vibrant addition to any plate.
Why You’ll Love This Recipe
- Healthy Alternative: This no mayo coleslaw is lower in calories and fat, making it a guilt-free choice.
- Quick and Easy: With just 20 minutes of prep time, you can whip up this delicious side dish in no time.
- Versatile Flavor: Adjust the sweetness by adding more honey to the dressing, catering to your taste preferences.
- Perfect for Gatherings: This vinegar-based coleslaw is great for large gatherings or meal prep, serving up to 12 people.
- Crisp and Crunchy: The combination of fresh cabbage and carrots provides a satisfying crunch that everyone will enjoy.
Tools and Preparation
Before diving into the recipe, gather your tools and ensure you’re ready for easy preparation.
Essential Tools and Equipment
- Large mixing bowl
- Small mixing bowl
- Whisk or fork
- Grater (for the carrot)
- Knife and cutting board
Importance of Each Tool
- Large mixing bowl: Provides ample space for combining ingredients without spills.
- Whisk or fork: Ideal for blending the dressing ingredients smoothly.
- Grater: Allows you to finely grate the carrot for even distribution in the coleslaw.
Ingredients
For the Coleslaw
- 1 head of green cabbage (finely shredded)
- 1 large carrot (grated)
- 1/2 yellow or red onion (finely sliced)
For the Dressing
- 1/3 cup apple cider vinegar
- 3 tbsp olive oil
- 1 tbsp honey (or more, depending on sweetness)
- 1/2 tbsp Dijon mustard
- 1 tsp celery seed
- 1/4 tsp salt
- 1/4 tsp black pepper
For Garnish
- 2 tablespoons fresh parsley, finely chopped
How to Make Vinegar Coleslaw Recipe (No Mayo Coleslaw)
Step 1: Prepare the Vegetables
Add the shredded green cabbage, grated carrot, and finely sliced onion to a large mixing bowl.
Step 2: Make the Dressing
In a smaller bowl, whisk together:
1. Apple cider vinegar
2. Dijon mustard
3. Honey
4. Olive oil
5. Celery seed
6. Salt
7. Black pepper
Taste the dressing and adjust sweetness with more honey if desired.
Step 3: Combine Ingredients
Pour about half of the dressing over the cabbage mixture. Gently toss until everything is well coated. Gradually add more dressing until you’ve reached your preferred consistency.
Step 4: Serve and Enjoy!
Once combined, serve immediately or refrigerate for an hour to enhance flavors. Enjoy your refreshing no mayo coleslaw!
How to Serve Vinegar Coleslaw Recipe (No Mayo Coleslaw)
Vinegar coleslaw is a versatile dish that enhances any meal. Its tangy flavor and crunchy texture make it an ideal side for various occasions, from summer barbecues to simple family dinners.
As a Side Dish
- Grilled Meats: Pair vinegar coleslaw with grilled chicken or pork for a refreshing contrast.
- Fish Tacos: Use it as a topping for fish tacos to add crunch and acidity.
- Sandwiches: Serve alongside or inside sandwiches like pulled pork or brisket for extra flavor.
On Top of Salads
- Mixed Green Salad: Add a scoop of vinegar coleslaw on top of your favorite mixed greens for added texture.
- Bowl Meals: Use it in grain bowls with quinoa, beans, and roasted vegetables for a satisfying meal.
As a Snack
- With Chips: Serve vinegar coleslaw with tortilla chips for a tasty appetizer.
- In Wraps: Roll it up in a wrap with turkey or ham for a quick lunch option.
How to Perfect Vinegar Coleslaw Recipe (No Mayo Coleslaw)
Getting the perfect vinegar coleslaw is all about balancing flavors and textures. Here are some tips to elevate your dish.
- Bold Dressing: Adjust the vinegar and honey levels in the dressing to achieve your preferred taste.
- Fresh Ingredients: Use fresh cabbage and carrots for optimal crunchiness and flavor.
- Chill Before Serving: Let the coleslaw sit in the fridge for at least 30 minutes before serving to enhance its flavors.
- Customize Add-Ins: Experiment with ingredients like bell peppers or radishes for additional crunch and color.
Best Side Dishes for Vinegar Coleslaw Recipe (No Mayo Coleslaw)
Vinegar coleslaw pairs beautifully with many dishes. Here are some excellent sides that complement its tangy flavor.
- BBQ Ribs: Smoky BBQ ribs provide rich flavors that balance well with the tanginess of coleslaw.
- Cornbread: Sweet cornbread adds a delightful contrast to the sour notes of the vinegar dressing.
- Baked Beans: Hearty baked beans offer protein and sweetness, making them a classic pairing.
- Grilled Vegetables: Seasonal grilled veggies add color and nutrition, enhancing your meal’s overall appeal.
- Potato Salad: A creamy potato salad can offset the acidity of the vinegar coleslaw nicely.
- Fried Chicken: Crispy fried chicken is always a hit, and its savory flavor complements the freshness of the slaw.
Common Mistakes to Avoid
When making your vinegar coleslaw recipe, it’s easy to make a few common mistakes. Being aware of these can help you create the perfect dish.
- Skipping the Cabbage Prep: Failing to finely shred the cabbage can lead to an uneven texture. Make sure you shred it well for a balanced crunch in every bite.
- Overdressing Too Soon: Adding all the dressing at once may make the coleslaw too soggy. Start with half and gradually add more until you reach your desired consistency.
- Neglecting to Taste: Not tasting the dressing before mixing can result in an unbalanced flavor. Always taste and adjust sweetness or acidity as needed.
- Using Old Vegetables: Fresh ingredients are key for vibrant flavor and crunch. Check your cabbage, carrots, and onions for freshness before starting.
- Forgetting to Chill: Serving immediately may not allow flavors to meld. Refrigerate for at least 30 minutes before serving for better taste.
Refrigerator Storage
- Store in an airtight container.
- Keep in the refrigerator for up to 3 days.
- Ensure vegetables remain crisp by not adding all the dressing at once.
Freezing Vinegar Coleslaw Recipe (No Mayo Coleslaw)
- Freezing is not recommended as it alters texture; however, if needed:
- Store in a freezer-safe container.
- Consume within 1 month for best quality.
Reheating Vinegar Coleslaw Recipe (No Mayo Coleslaw)
- Oven: Preheat oven to 350°F (175°C) and warm covered for about 10 minutes.
- Microwave: Heat on medium power for 1-2 minutes, stirring halfway through.
- Stovetop: Gently heat in a skillet over low heat until warmed through.
Frequently Asked Questions
What is a vinegar coleslaw recipe?
A vinegar coleslaw recipe is a fresh take on traditional coleslaw that uses vinegar instead of mayonnaise. It offers a tangy flavor and lighter texture.
How long does vinegar coleslaw last?
Vinegar coleslaw can be stored in the refrigerator for up to 3 days when kept in an airtight container.
Can I customize my no mayo coleslaw?
Absolutely! You can add ingredients like diced apples, raisins, or even spices like cayenne pepper for extra flavor.
Is this vinegar coleslaw recipe healthy?
Yes! This vinegar coleslaw recipe is lower in calories and fat compared to traditional mayo-based recipes, making it a healthier option.
Final Thoughts
This vinegar coleslaw recipe (no mayo) is not only delicious but also incredibly versatile. You can easily customize it with your favorite veggies or add-ins. Try it out as a refreshing side dish at your next gathering or barbecue!
Vinegar Coleslaw (No Mayo)
Vinegar coleslaw is a vibrant, healthy twist on the classic side dish that brings a refreshing crunch to your meals. Made without mayonnaise, this no mayo coleslaw features crisp cabbage and carrots tossed in a zesty apple cider vinegar dressing. Perfect for summer barbecues, picnics, or as a light addition to weeknight dinners, it’s both quick to prepare and delightful to eat.
- Total Time: 4 minute
- Yield: Serves up to 12 people
Ingredients
- 1 head green cabbage (finely shredded)
- 1 large carrot (grated)
- 1/2 yellow or red onion (finely sliced)
- 1/3 cup apple cider vinegar
- 3 tbsp olive oil
- 1 tbsp honey (adjust for sweetness)
- 1/2 tbsp Dijon mustard
- 1 tsp celery seed
- Salt and black pepper to taste
Instructions
- Prepare the vegetables by adding finely shredded cabbage, grated carrot, and sliced onion to a large mixing bowl.
- In a separate small bowl, whisk together apple cider vinegar, Dijon mustard, honey, olive oil, celery seed, salt, and black pepper until well blended.
- Pour about half of the dressing over the vegetable mixture and toss gently until coated. Gradually add more dressing to reach your preferred consistency.
- Serve immediately or refrigerate for one hour to enhance flavors.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 95
- Sugar: 5g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 0.9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
Keywords: For added crunch and color, consider mixing in diced bell peppers or radishes. Allowing the coleslaw to chill in the fridge for at least 30 minutes before serving will deepen its flavors.