This sweet and tangy vinegar coleslaw makes the perfect side to any barbecue supper! The only recipe you’ll ever need for this favorite summer dish.
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Why we love this recipe
Let me start out by saying, I know coleslaw is a personal decision. Some folks like the creamy kind made with mayo or sour cream or whatever it is that makes it creamy.
I can actually go for a nice bowl of creamy coleslaw every once in while, especially if it has those little caraway seeds in it. Yum.
However, most of the time I am in the non-creamy coleslaw camp. I like the kind that is a little bit vinegary-sharp, a little bit sweet, and with just the right balance of cabbage and carrots.
This version is sweet, tangy, and a snap to pull together, and it uses your microwave (yep, you read that right!) as a secret weapon to give it a lovely texture.
Ingredients you need
Ingredient notes and substitutions
- Cabbage: You can find cabbage pretty much all year round in the supermarket, sometimes in a whole variety of versions, including red cabbage, Napa cabbage and green cabbage. We find that green cabbage works best for this recipe. You can also sometimes find a carrot and cabbage pre-shredded mix to make things even easier! Get 16 ounces for this recipe.
- Apple Cider Vinegar: This tangy vinegar is made from, yep, apples, and can be found with the other vinegars in the condiments section of your supermarket. We recommend only using apple cider vinegar for this recipe – it adds the perfect tangy coleslaw taste.
- Celery Seeds: Look for them in the spice aisle…they also add a distinctive coleslaw flavor. (And if you would rather use caraway seeds, then go for it!)
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe
STEP 1: Combine 1/4 cup vinegar, oil, celery seed, and pepper in small bowl. Pop the bowl in your freezer while you make the cabbage mixture – we want it to be nice and chilled.
STEP 2: Put your shredded cabbage and carrots in a microwave-safe bowl with ¼ cup sugar and 1 teaspoon salt.
STEP 3: Cover the bowl with large plate and microwave on high power for 30 seconds. Stir it up, put the plate back on and continue to microwave on high power until your cabbage mixture is partially wilted, usually 30 to 90 seconds longer depending on the power of your microwave.
STEP 4: Pop the cabbage mixture in a salad spinner and spin spin spin until any excess water is gone. (if you don’t have a salad spinner then just squeeze it out thoroughly in a clean dish towel).
STEP 5: Transfer the cabbage mixture to a serving bowl, drizzle in about half the dressing and toss to combine. Taste and add more dressing depending on how you like it.
STEP 6: You can either serve it as is, or refrigerate it until it’s chilled, about 15 minutes. Toss it up again before serving it up!.
Recipe FAQs
You can! Or you can mix different kinds together. Red cabbage will have a stronger flavor than the green or Napa varieties.
Nope. You need the tangy but not too sharp flavor of apple cider vinegar to make this coleslaw have the perfect sweet meets tangy flavor. I promise you will find all kinds of uses for the leftover vinegar – check out this recipe for a warm bacon salad dressing, for example!
Yep! As a matter of fact, letting it lounge around in the fridge for a while will help the flavors to settle and meld together.
Pop your question in the Comments section below and I promise to answer pronto!
Want to round out your meal?
Coleslaw goes with SO many things, either as a side dish or a topping! We love it on with some brown sugar pulled chicken, and it’s the perfect side to a batch of clam fritters.
And OBVIOUSLY it’s delectable next to a nice juicy burger!
Other side dishes we love
Looking for more side dish ideas? Here is our full collection of super side dishes!
Vinegar Coleslaw
This sweet and tangy coleslaw makes the perfect side to any barbecue supper! The only recipe you’ll ever need for this favorite summer dish.
- Prep Time: 15 minutes
- Cook Time: 1 minute
- Total Time: 16 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Microwave
- Cuisine: Southern
- Diet: Vegetarian
Ingredients
- 1/4 cup cider vinegar, plus extra for seasoning
- 2 tablespoons vegetable oil
- 1/4 teaspoon celery seed
- 1/4 teaspoon ground black pepper
- 1/2 large green cabbage (about 1 pound), cored and shredded fine (about 6 cups)
- 1/4 cup sugar, plus extra for seasoning
- Pinch of salt
- 1 large carrot, peeled and grated
- 2 tablespoons chopped fresh parsley
Instructions
- Combine 1/4 cup vinegar, oil, celery seed, and pepper in medium bowl. Place bowl in freezer until vinegar mixture is well chilled, about 30 minutes.
- While mixture chills, toss cabbage with ¼ cup sugar and 1 teaspoon salt in large microwave-safe bowl. Cover with large plate and microwave on high power for 30 seconds. Stir briefly, re-cover, and continue to microwave on high power until cabbage is partially wilted and has reduced in volume by one-third, 30 to 90 seconds longer depending on the power of your microwave.
- Place the cabbage in a salad spinner and spin cabbage until excess water is removed (if you don’t have a salad spinner then just squeeze it out thoroughly in a clean dish towel). Add cabbage, carrot and parsley to the chilled vinegar mixture, and toss to combine. Taste and add either a little more sugar or a little more vinegar, depending on how you like it. Season with salt to taste.
- Refrigerate until chilled, about 15 minutes. Toss again before serving.
Notes
-
- Cabbage: You can find cabbage pretty much all year round in the supermarket, sometimes in a whole variety of versions, including red cabbage, Napa cabbage and green cabbage. We find that green cabbage works best for this recipe. You can also sometimes find a carrot and cabbage pre-shredded mix to make things even easier! Get 16 ounces for this recipe.
-
- Apple Cider Vinegar: This tangy vinegar is made from, yep, apples, and can be found with the other vinegars in the condiments section of your supermarket. We recommend only using apple cider vinegar for this recipe – it adds the perfect tangy coleslaw taste.
-
- Celery Seeds: Look for them in the spice aisle…they also add a distinctive coleslaw flavor. (And if you would rather use caraway seeds, then go for it!)
Tina Pentecost says
Fantastic recipe!! This is my new favorite coleslaw without mayonnaise. Thank you so much for posting this and the excellent tip about microwaving it. To me it made it taste like fresh picked cabbage. Just so yummy ๐คค I’m so happy you’re coming to my inbox ๐๐๐.
Tina
I’m so glad! Thank you for letting me know! :)
Tina says
Hi, I am making this tonight and am curious what putting in the microwave does? Also, if I don’t have the celery seed should I wait until I do, or will it still be alright without? Thank you so much. ๐งก
Hi Tina, and I am so glad you are trying this recipe! So, the microwave tenderizes the cabbage so it is a little softer, which gives it a wonderful texture – it does this by cooking it just slightly and helping remove some of the water in the cabbage, so it is not as stiff. As for the celery seed, it’s okay to leave it out if you don’t have it on hand. I love the little extra pop of flavor that it gives, but your coleslaw will still be delicious with just the vinegar and oil dressing. Happy cooking!
Pete says
Such a quick and easy slaw recipe! Definitely going to be a repeat at my BBQs this summer!
Mona S Wachsler says
Thanks for sharing this great recipe. It was easy and super delicious. Just the right amount of sweetness to acidity too. Not swimming in oil! Amazing texture! I one and a halved the recipe because I was afraid I wouldn’t have enough for 6 people. 1st time in the micro 1 minute, it was pretty warm so after stirring the cabbage I stuck with 30 seconds. I’d advise using caution when microwaving as you don’t want to cook the cabbage. (be careful if your micro is over 1000w) This was seriously some of the best slaw I’ve made and also the easiest. I’m going to try Cilantro in it next time along with the parsley.
Mona! Thank you for all this great feedback, and I love that you loved this coleslaw! It’s a family fave around here. And good input about the microwave, as you are totally right that they can be all over the place in terms of power. Hope you had a great weekend!! :)
Shannon Tate says
I love the slaw recipe but the dog with the Clemson collar was a refreshing site now that I am up in the New England area! Go Tigers and thanks for the blog!
Kate says
Hurray and Go Tigers! (The teenager is a sophomore and counting the days until she is back in the stands at Death Valley!) :)
Kate Morgan Jackson says
Thanks all! Yes, she is very talented (said her proud mama!). Vicki, the other collar is for the invisible fence – we need to keep her safe from adventuring out too far towards the road. Safety first! :)
Barbara says
Your daughter has talent! Her photos are wonderful.
I'm in the old fashioned creamy cole slaw lovers.
Vicki says
Great boots! I didn't know there was two types of coleslaw. Good to know. My real question is, why does your dog have on two collars? Is one reflective?
Rivki Locker (Ordinary Blogger) says
What a beautiful recipe. I am not a big one for cream coleslaws, so this looks perfect to me. And I LOVE your daughter's photos. What a clever assignment!
Joanne says
I dont know how those folks at Cooks Illustrated come up with this stuff. But I'm a tangy gal all the way so I'm gonna have to give it a go!
PoetessWug says
Hmmmm….*scratching my head*….Alright!!