Vinegar Coleslaw Recipe — all the crunch and bright flavor of traditional coleslaw, without the mayo. This version is crisp, tangy and easy to make, dressed in a zesty vinegar vinaigrette. It can be prepped ahead, stores well, and makes a healthy, crowd-pleasing side for barbecues, sandwiches or weeknight meals.
I love summer sides and coleslaw is one of my favorites because of its crunchy texture and refreshing flavor. While creamy slaws have their place, a vinegar-based coleslaw delivers bright, tangy notes that pair perfectly with grilled meats, pulled pork, burgers, and more. This recipe combines green and purple cabbage with shredded carrot and thinly sliced green onion, all tossed in a simple, flavorful vinaigrette.
The dressing is quick to whisk or shake together and the slaw can be assembled just before serving or prepped in advance for easy entertaining. It’s naturally lower in fat than mayonnaise-based versions and works for vegan, gluten-free, and many low-carb menus when adjusted as needed.
Why you’ll love this recipe
- Crisp, colorful slaw made from a mix of green and purple cabbage, carrot and green onion.
- Tossed in a tangy, well-balanced vinegar vinaigrette — no mayo required.
- Healthy and versatile: vegan, gluten-free and low in carbs when desired.
- Most prep can be done ahead, which makes serving quick and stress-free.
Vinegar slaw recipe ingredients
This no-mayo coleslaw is built from simple, flexible ingredients. Quantities and swaps are listed in the ingredient notes so you can adapt to taste or dietary needs.
Ingredient notes
- Cabbage: Use 1/2 head green cabbage and 1/2 head purple cabbage for color and texture, yielding about 6 cups thinly sliced. Pre-shredded coleslaw blends also save time.
- Carrot: One large grated carrot adds sweetness, color and extra nutrition.
- Green onions: Thinly sliced on the bias for fresh savory flavor. Substitute red onion if you prefer; for Low FODMAP diets use only the green tops or swap in chives.
- Apple cider vinegar: Adds bright tang. White vinegar or white balsamic may be used as alternatives.
- Oil: Olive oil works well; use a neutral oil if preferred.
- Maple syrup: Balances acidity; swap with honey or omit for Whole30/keto variations.
- Grainy mustard: Adds depth and helps emulsify the dressing. Dijon can be substituted — start with less if it’s strong.
- Celery seeds: Optional; add a subtle earthy, celery-like note.
The complete ingredient list and exact measurements are provided in the recipe card below.
How to make no-mayo coleslaw
This recipe comes together quickly: prepare the vegetables, whisk or shake the dressing, then toss to coat. For peak crunch, toss just before serving or allow only a short rest to let flavors meld.
Pro tip: You can shred the cabbage and make the vinaigrette a few days ahead. Keep them refrigerated separately until ready to toss together.
- Combine the shredded cabbage, grated carrot and sliced green onions in a large bowl and set aside.
- In a jar or small bowl, combine the apple cider vinegar, olive oil, maple syrup, grainy mustard, celery seeds (if using), salt and pepper. Shake or whisk until the dressing is emulsified.
- Pour the desired amount of dressing over the slaw and toss until well coated. You may not need all the dressing.
- Let the slaw rest 5–10 minutes before serving so the flavors can meld, then serve and enjoy.
Recipe FAQs
Yes. Vinegar-based coleslaws are generally lower in fat and calories than their mayo-based counterparts. This slaw provides fiber, vitamin A and vitamin C from the vegetables. You can reduce or omit the sweetener in the dressing to lower sugar content.
Apple cider vinegar adds a mild, fruity tang, but white vinegar or white balsamic can be used if that’s what you have on hand.
Stored in the refrigerator, this slaw will keep for up to 3 days. Note that the cabbage will soften over time and is best eaten within the first day for maximum crunch.
Serving suggestions
This tangy vinegar coleslaw pairs well with a wide variety of dishes and makes a great addition to many menus:
- Serve alongside grilled steaks, burgers or BBQ chicken for a bright contrast.
- Top sandwiches with the slaw — it’s especially good on pulled chicken or pulled pork.
- Offer as a game-day side with wings, meatballs or fries.
- Customize with add-ins like sliced apples, dried fruit, fresh herbs, nuts or seeds for texture and flavor variation.
Recipe notes
- Prep tip: Shred the cabbage and make the vinaigrette up to a few days ahead to save time on the day you serve it.
- For best texture, avoid dressing the entire batch more than one hour before serving — the cabbage will soften if dressed too far in advance.
- Keep leftovers refrigerated for up to 3 days.
Vinegar Coleslaw Recipe
Ingredients
- 1/2 head green cabbage, thinly sliced (about 4 cups)
- 1/2 head purple cabbage, thinly sliced (about 2 cups)
- 1 large carrot, grated
- 3 green onions, sliced thinly on the bias (use only dark green parts for Low FODMAP)
- 1/4 cup apple cider vinegar
- 3 tablespoons olive oil
- 1 1/2 tablespoons maple syrup (or honey)
- 1 1/2 tablespoons grainy mustard (or 1 tablespoon dijon if preferred)
- 1/2 teaspoon celery seeds (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place the cabbage, grated carrot and sliced green onions in a large bowl.
- Combine the apple cider vinegar, olive oil, maple syrup, grainy mustard, celery seeds (if using), salt and pepper in a jar or bowl and shake or whisk until emulsified.
- Pour enough dressing over the vegetables to coat, toss well, and let stand 5–10 minutes to meld flavors. Taste and adjust seasoning as needed.
- Serve immediately for best crunch, or refrigerate for later use (leftovers keep up to 3 days).
Notes
- Prep the cabbage and dressing separately up to a few days in advance to save time.
- For maximum crunch, dress the slaw no more than one hour before serving.
- Adjust sweetener, vinegar or mustard to taste; omit sweetener for a sugar-free version.
Nutrition (approx.)
Serving size: 1 cup — Calories: 96 kcal; Carbohydrates: 11 g; Protein: 2 g; Fat: 6 g; Fiber: 3 g; Vitamin A: 2192 IU; Vitamin C: 52 mg.
Did you try this recipe? If so, leave a review and share how you served it — variations and adaptations are always welcome.