Vinegar Slaw

This tangy-sweet vinegar slaw belongs at every summer cookout, right next to the pulled pork and hot dogs. The bold, warm dressing gets poured over crisp shredded cabbage, and magic happens as they chill in the refrigerator. The result is a slaw with real backbone—crunchy vegetables that have softened just enough to absorb all that bright, punchy flavor without turning limp or watery.

What sets this coleslaw recipe apart from creamy mayonnaise-dressed slaws is how clean and refreshing it tastes, even after it’s been sitting out at a picnic for an hour. The sharp vinegar and warm celery seed cut through rich, fatty foods like nothing else, which explains why this style of slaw has been a staple at southern barbecue joints for generations.

Make a batch on Saturday morning, and it only gets better by Sunday dinner, the flavors deepening as the cabbage takes on an almost pickle-like quality that keeps you reaching for one more forkful.

Ingredients for Southern Vinegar Slaw

• Cabbage: Shredded green cabbage forms the crisp, sturdy base of this slaw, providing a satisfying crunch that holds up well under the tangy dressing. Its mild flavor absorbs the sweet-sour dressing beautifully.
• Green pepper: Chopped green pepper adds a fresh, slightly bitter note that balances the sweet dressing. It also contributes color and a firm texture that contrasts with the softer cabbage.
• Sweet onion: This mild onion variety lends a gentle, almost fruity sweetness without the harsh bite of regular onions. Chopped pieces are distributed throughout the slaw, adding pungent depth to every forkful.
• Carrots: Shredded carrots bring natural sweetness and vibrant orange color to the mix. Their firm texture provides additional crunch while complementing the cabbage’s flavor.
• Sugar: Sugar creates the signature sweet-tangy balance that defines this classic dressing style.
• White vinegar: Sharp and clean-tasting white vinegar provides the bright acidity that gives this slaw its characteristic tang.
• Canola oil: Neutral canola oil adds richness and body to the dressing without competing with other flavors. It helps the dressing cling to the vegetables and creates a silky mouthfeel.
• Salt: This essential seasoning heightens all the other flavors in the dressing, making the sweetness taste sweeter and the tang more pronounced. It also draws moisture from the vegetables, helping them absorb the dressing.
• Celery seed: Celery seeds are tiny but potent, and contribute a warm, slightly bitter, earthy flavor that’s traditional in coleslaw recipes. A small amount goes a long way in adding aromatic complexity.
• Ground mustard: Dry mustard powder adds subtle heat and a peppery depth, rounding out the dressing. It also acts as an emulsifier, helping the oil and vinegar blend more smoothly.

Directions

Step 1: Combine the vegetables

In a large bowl, combine the shredded cabbage, chopped green pepper, onion and carrots.

Step 2: Make the dressing

In a small saucepan, combine the sugar, white vinegar, canola oil, salt, celery seed and ground mustard. Bring the mixture to a boil. Cook and stir it until the sugar dissolves.

Step 3: Finish the slaw

Pour the warm dressing over the cabbage mixture and toss to coat it. Cover and refrigerate the slaw for two to three hours, or until it’s thoroughly chilled. Stir it well before serving it with a slotted spoon.

Southern Vinegar Slaw Variations

• Add some color: Replace half of the green cabbage with red cabbage to create a more vibrant, eye-catching slaw with a slightly peppery edge.
• Make it creamy: Stir in 1/2 cup of mayonnaise after the dressing has cooled for a tangy-sweet hybrid that bridges the gap between vinegar slaw and classic creamy coleslaw.
• Bring the heat: Add a minced jalapeno or a teaspoon of crushed red pepper flakes to the dressing for a spicy kick that cuts through the sweetness.
• Add protein: Add shredded rotisserie chicken to transform this side dish into a satisfying light lunch or main-course salad.
• Include fresh herbs: Fold in chopped fresh cilantro, dill or parsley just before serving to add a bright, herbaceous note that livens up the dish.

How to Store Vinegar Slaw

Transfer any leftover slaw to an airtight container and refrigerate it. The vegetables will soften slightly as they sit, but the slaw will remain delicious. Give it a good stir before serving it to redistribute the dressing that settles at the bottom.

How long does vinegar slaw last?

When stored in an airtight container in the refrigerator, vinegar slaw keeps for three to four days. The acidic dressing helps preserve the vegetables, though the cabbage will become softer and more pickle-like the longer it sits. Many people actually prefer the flavor after a day or two, once the vegetables have had more time to marinate.

Vinegar Slaw Tips

Can you use slaw mix for southern vinegar slaw?

Shredding cabbage is pretty quick, but feel free to use coleslaw mix if you’re pressed for time. Many slaw mixes also contain carrots and red cabbage, so there’s no need to add the carrots in the recipe unless you’d like a little extra in each bite. You’ll need about 12 cups of mix to match the volume called for in this recipe.

How do you serve southern vinegar slaw?

Southern vinegar slaw is more than a picnic side dish; it’s a great topping, too! Try it on slow-cooker barbecue beef sandwiches, shredded turkey sandwiches or fish tacos.