This quick and easy vinegar-based coleslaw features an apple cider vinegar dressing with crunchy, shredded cabbage and carrots. It’s flavorful, healthy and mayo-free.
If you’re anything like me you probably grew up eating creamy, mayo-based coleslaw.
Nowadays I much prefer a vinegar based coleslaw over one with mayo. The vinegar dressing is lighter and really lets the crunchy cabbage and carrots shine.
The version I’m sharing today is a pretty classic recipe seasoned with a simple six-ingredient vinegar based dressing. To really boost the nutritional content I used apple cider vinegar and instead of white sugar I went with maple syrup, one of my favorite natural sweeteners. Maple syrup is unrefined and has antioxidants, as well as, other vitamins and minerals including a good amount of zinc and manganese.
What is Apple Cider Vinegar
First, let’s start with the basics, what makes apple cider vinegar different? Apple cider vinegar is a vinegar made from fermented apple juice. The process starts by adding yeast to crushed apples.
The yeast ferments the sugars and turns them into alcohol. At this point, bacteria is added which further ferments the alcohol and turns it into acetic acid… the main active compound found in most vinegars.
Acetic acid gives vinegar its pungent smell and flavor and is also responsible for many of the health benefits.
Ingredients in a Vinegar Based Coleslaw
Here’s everything you’ll need for this no-mayo, vinegar based coleslaw:
- green cabbage – feel free to buy pre-shredded cabbage for a time-saving shortcut! You can also use a mixture of green and red cabbage for added color!
- carrots – same as above, buy pre-shredded to save some time or look for a coleslaw mix that has both cabbage and carrots included. Just be sure to measure out about 5 cups so you have a good dressing to salad ratio.
- apple cider vinegar – if you’re interested in learning more about why I love ACV, check out this post about the health benefits of apple cider vinegar.
- maple syrup – this adds a touch of sweetness.
- dry mustard – you can substitute 1 teaspoon of dried mustard for 1 tablespoon of prepared mustard.
- ground celery seed – a must for coleslaw!
- sea salt and ground pepper – to bring all of the flavors together.
Can I Prep Coleslaw Ahead of Time?
Yes! I actually recommend making this recipe ahead of time so the flavors have time to marinate. I’ve enjoyed it right after making and it’s delicious, but the flavors seem to get better with time. After prepping, store in an airtight container in the refrigerator for 4-5 days.
How to Serve Vinegar Based Coleslaw
This salad is pretty low in calories, oil-free and perfect for serving as a light and refreshing side salad or as a crunchy topping for a variety of dishes. Here’s what I recommend pairing it with:
- Grilled meat – Instantly level up a basic grilled meal with a side of fresh coleslaw. It’s amazing with grilled chicken.
- Tacos – This the crunchy slaw is amazing as a topping for tacos. It would be delish on these fish tacos.
- Burgers – You can’t go wrong adding slaw to any burger but I’m excited to try it on these black bean burgers.
- BBQ sandwiches – Coleslaw and BBQ are the ultimate combo! Top a pulled pork or BBQ chicken sandwich with slaw or try my BBQ jackfruit sandwiches for a vegan option!
How to Store Leftover Coleslaw
Like I mentioned above, this coleslaw stores really well! Store any leftovers in an airtight container in the refrigerator for 4-5 days.
More Cookout + BBQ Recipes
Looking for more healthy cookout recipes? Try some of these:
More Vinegar Recipes to Try:
If you try this apple cider vinegar coleslaw please be sure to leave a comment and star rating below letting me know how it turns out. Your feedback is super helpful for the EBF team and other EBF readers!
A quick and easy vinegar-based coleslaw with shredded cabbage and carrots. It’s flavorful, mayo-free and packed with nutrients.
- 4 cups shredded green cabbage
- 1 cup shredded carrots
- 1/4 cup apple cider vinegar
- 2 Tablespoons maple syrup
- 1/4 teaspoon dry mustard
- 1/4 teaspoon ground celery seed
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground pepper
Toss: In a large bowl toss together shredded cabbage and carrots.
Make dressing: Combine vinegar, maple syrup, dry mustard, celery seed, salt and ground pepper in a small bowl.
Mix ingredients: Pour dressing over cabbage mixture and toss to coat.
Serve: Let mixture sit for at least 10 minutes in the fridge, stir and serve.
- Cabbage – I used green cabbage, but feel free to use a mix of green and red. Red is so colorful and pretty!
- Meal prep – This recipe can be made ahead of time and will taste better after having a little time to marinate.
Serving: 1cupCalories: 49kcalCarbohydrates: 12gProtein: 1gSodium: 147mgFiber: 2gSugar: 8g
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