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The best vinegar coleslaw recipe for BBQ in a rustic bowl
Lamy Lamy

Best Vinegar Coleslaw for BBQ

A crisp, colorful, mayo-free coleslaw with a sweet-tangy apple cider vinegar dressing. Serve it with barbecue, sandwiches, tacos, and grilled meats.
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Prep Time 20 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 125
Ingredients Equipment Method Notes

Ingredients
  

Slaw
  • 6 cups green cabbage very thinly sliced
  • 2 cups red cabbage very thinly sliced
  • 2 medium carrots peeled and shredded
  • 1/4 cup red onion very thinly sliced
  • 2 tablespoons fresh parsley chopped, optional
Vinegar Dressing
  • 1/2 cup apple cider vinegar
  • 1/4 cup mild olive oil or avocado oil
  • 3 tablespoons granulated sugar or 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1 teaspoon celery seed
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 teaspoon crushed red pepper flakes optional

Equipment

  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Sharp knife or mandoline for thin cabbage ribbons

Method
 

  1. Add the green cabbage, red cabbage, carrots, red onion, and parsley to a large mixing bowl. Toss to distribute the colors evenly.
  2. Whisk the apple cider vinegar, sugar, Dijon mustard, celery seed, salt, black pepper, and red pepper flakes in a small bowl until the sugar begins to dissolve.
    Apple cider vinegar coleslaw dressing being whisked
  3. Slowly stream in the olive oil while whisking until the dressing looks glossy and evenly combined.
  4. Pour the dressing over the vegetables and toss thoroughly, lifting the cabbage from the bottom so every ribbon is lightly coated.
  5. Cover and refrigerate for at least 30 minutes and up to overnight. Toss again, taste, and adjust the salt, sweetness, or vinegar before serving.
    Vinegar coleslaw served with a pulled pork BBQ sandwich

Notes

  • For extra heat, use 1/2 teaspoon red pepper flakes or add a thinly sliced jalapeño.
  • For sweeter slaw, whisk one additional tablespoon of sugar into the dressing.
  • Bagged coleslaw mix may replace the freshly sliced cabbage and carrots.
  • Store covered in the refrigerator for 3 to 4 days. Do not freeze.