Vinegar Coleslaw Recipe No Mayo Coleslaw
Crunchy, Zesty Vinegar Coleslaw: The Mayo-Free Magic
Ever tried coleslaw and thought, “Wow, this would be perfect if it didn’t taste like a mayo factory exploded?” Same! 🙋♀️ So, let’s talk about this super fresh, zingy vinegar coleslaw that’ll knock your socks off without any of that heavy mayo nonsense!
Okay, Let’s Talk Ingredients
First up—what do you need? Picture this: you’re in the grocery store, and you grab a head of green cabbage (the big one, not the sad-looking tiny ones). Then, a large carrot (make it a fun color if you can find one! 🥕). Oh, and don’t forget an onion—yellow or red, whatever looks less like it’s seen better days!
For the dressing, apple cider vinegar is your star—like, 1/3 cup. Then, 3 tablespoons of olive oil (because fat = flavor, right?!). Honey? Yup, grab that—one tablespoon to start, but you can always add more if you have a sweet tooth. A smidge of Dijon mustard (1/2 tablespoon), just to wake things up. Oh, and some celery seed (1 tsp), salt (1/4 tsp), and black pepper (1/4 tsp) for that zing. Easy-peasy!
So Here’s Why I Make This Constantly
Okay, real talk. I make this coleslaw like, ALL the time. Why? Well, my Aunt Linda (you know the one who swears by her secret recipes) served this at a family BBQ once, and it was like, *mind-blowing*. It’s so fresh and crunchy, and it just screams summer vibes! 🌞 Plus, it’s a go-to for any grilled meat—like, hello, perfect side for those juicy burgers!
I remember I was prepping it for a potluck, and I was like, “Eh, it’ll be fine.” But then my friend Jess took a bite and was like, “This is LIFE.” And I was like, “Wait, really?!” And now it’s on repeat in my kitchen.
The One Trick That Changes Everything
Alright, here’s the pro tip: don’t skimp on tasting the dressing before you add it to the veggies. Seriously, you gotta make sure it’s balanced. If it’s too tart, add more honey. If it’s too sweet, splash in more vinegar. You’re the captain of this coleslaw ship, so steer it right! 🚢
Don’t Mess This Up (My Top Tips)
1. Shred the cabbage finely! No one wants to be chewing on giant chunks. That’s not the vibe.
2. Let it chill! After mixing, let it sit in the fridge for at least 30 minutes before serving. The flavors get all cozy together, and the cabbage softens just enough.
3. Don’t over-dress it! Start with half the dressing and toss—then add more if it looks too dry. Trust your gut!
How to Keep Them From Disappearing (Or, How to Store Them)
Okay, so this coleslaw is best enjoyed fresh, but if you have leftovers (which, let’s be real, is a miracle), store it in an airtight container in the fridge. It’ll last about 3-5 days. But! The veggies will get softer over time, so eat it up quick if you can!
If You Liked This, You’ll Probably Like These Too
If you’re vibing with this recipe, you might also love my zesty Mango Salsa (perfect for tacos!) or the crunchy Asian Slaw that’s got the sesame kick. Oh, and don’t sleep on my Grilled Corn Salad—it’s a summer staple, for sure!
So, what’s your go-to side dish for BBQs or summer parties? Let’s swap some recipes! 🥳
Vinegar Coleslaw Recipe (No Mayo Coleslaw)
Flavor-packed Vinegar Coleslaw Recipe (No Mayo Coleslaw) with amazing ingredients and incredible taste! Perfect for any occasion.
20 minutes
20 minutes
Ingredients
- 1 head of green cabbage (finely shredded)
Instructions
- Add the shredded green cabbage, carrot and onion to a large bowl.
- In a smaller bowl, whisk together the apple cider vinegar, Dijon mustard, honey, olive oil, celery seed, salt and pepper to create the dressing. Taste the dressing and decide if you'd like to add more honey.
- Add about half of the dressing to the cabbage, onions and carrots and gently toss. Slowly add more dressing until you’ve reached your desired consistency.
- Serve and enjoy!
