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Coleslaw · Tangy Vinegar (No Mayo)

Tangy Vinegar Coleslaw

A bright, crunchy slaw dressed in cider vinegar and oil instead of mayonnaise. It holds up for days and is perfect piled on pulled pork sandwiches.

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Prep
10 min
Total
1 hr 10 min
Serves
8
Level
Easy

Ingredients

Dressing

  • ⅓ cup apple cider vinegar
  • 3 tbsp vegetable oil
  • 2 tbsp granulated sugar
  • 1 tsp Dijon mustard
  • ½ tsp celery seed
  • ¾ tsp kosher salt
  • ¼ tsp black pepper

Slaw

  • 14 oz coleslaw mix
  • ¼ cup red onion, thinly sliced
  • 2 tbsp parsley, chopped

Steps

  1. Put the vinegar, oil, sugar, mustard, celery seed, salt and pepper in a jar, screw on the lid and shake hard until the sugar dissolves.
  2. In a large bowl, combine the coleslaw mix, red onion and parsley.
  3. Pour the dressing over the slaw and toss with tongs until everything is coated.
  4. Cover and refrigerate, then toss again halfway through so the dressing reaches the bottom.
  5. Toss once more and serve with a slotted spoon or tongs, leaving extra liquid in the bowl.

Tip: This slaw only gets better after a day in the fridge.

Tip: For more color, swap a cup of the mix for shredded red cabbage.

Storage: Refrigerate up to 5 days.

Make ahead: Make up to 2 days ahead.

Estimated nutrition per serving: 80 calories · protein <1 g · carbohydrates 7 g · fiber 1 g · sugars 5 g · fat 5 g (saturated 1 g) · sodium 180 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 10 of 10 ingredients.