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Overhead view of vinegar coleslaw in a bowl with a spoon in it. A small bowl of sliced green onions is also pictured, as well as a blue and white checkered cloth.
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4.63 from 37 votes

Vinegar Coleslaw (no mayonnaise)

Tangy vinegar coleslaw is crunchy and bursting with color and flavor. With a mayonnaise-free dressing, this coleslaw recipe is a healthy alternative to creamy coleslaw.
Prep Time15 minutes
Additional Time1 hour
Total Time1 hour 15 minutes
Course: Salads
Cuisine: American
Servings: 10
Author: Rachel Gurk

Equipment

Ingredients

For Coleslaw:

  • 6 cups shredded green cabbage (about ½ head)
  • 2 cups shredded red cabbage (see note)
  • 1 ½ cups shredded (or matchstick) carrots (about 2 large carrots)
  • ⅓ cup thinly sliced green onions (about 3 green onions)

For Dressing:

  • ⅓ cup apple cider vinegar (see note)
  • 3 tablespoons grapeseed oil (or olive oil, canola, or avocado)
  • 1 tablespoon agave (honey or granulated sugar can be used)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon celery seed
  • 1 teaspoon kosher salt
  • ½ teaspoon coarse ground black pepper

Instructions

  • In a small bowl or measuring cup, whisk together dressing ingredients.
    ⅓ cup apple cider vinegar, 3 tablespoons grapeseed oil, 1 tablespoon agave, 1 tablespoon Dijon mustard, 1 teaspoon celery seed, 1 teaspoon kosher salt, ½ teaspoon coarse ground black pepper
  • In large bowl, combine cabbages, carrots, green onions, and dressing. Mix well.
    6 cups shredded green cabbage, 2 cups shredded red cabbage, 1 ½ cups shredded (or matchstick) carrots , ⅓ cup thinly sliced green onions
  • Refrigerate for at least one hour before serving. Stir well before serving. You'll notice that the volume decreases. This is normal as the cabbage softens in the dressing. Taste the coleslaw and make any adjustments you feel it needs. If it's too tart, add a little more sugar or salt.

Video

Notes

  • Cabbage shortcut: If you prefer, substitute coleslaw mix for the cabbage and carrots. You'll need roughly 10 cups which is about 24 ounces. You can also just use green cabbage instead of buying two kinds of cabbage. 
  • Possible add-ins: Try red or green bell peppers or chopped onion instead of green onions. Add chopped fresh parsley or cilantro, for extra color and flavor.
  • Substitute a different kind of vinegar: If you prefer, instead of using apple cider vinegar, try plain white vinegar, rice vinegar, or white wine vinegar.
  • Storage: Cover the bowl, and refrigerate the coleslaw for up to a week. Red cabbage tends to bleed color as the coleslaw marinates; this is normal and won't affect the flavor. To avoid this, you can use all green cabbage if you prefer.

Nutrition

Serving: 1cup | Calories: 72kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 276mg | Potassium: 198mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3482IU | Vitamin C: 28mg | Calcium: 39mg | Iron: 1mg

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