Tangy Vinaigrette Coleslaw
Skip the mayonnaise and try this lighter, tangy vinaigrette coleslaw recipe for your next BBQ or potluck. It is easy, healthy, and versatile, pairing up well with all kinds of dishes.
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Need a healthy side dish this spring and summer? Try this tangy vinegar coleslaw recipe for a lightened-up version of the classic. We also love this garlic and lime red cabbage slaw or this spring onion potato salad for yummy summer sides. Check out all of our side dishes for more inspiration.
Why you will love this recipe
Crunchy slaws are awesome for the summertime. A go-to side dish for BBQs and cookouts or a light lunch. This one features a vinegar base, making it a lot lighter than the creamy versions.
Great for meal prep! Because this recipe is made without mayo, it will last a tad longer without tasting off. Make a batch and it will last a few days in the fridge for adding to meals.
This recipe is naturally low-carb, vegan, and gluten-free. Bonus!
Ingredients
Find the complete ingredient list, with measurements, in the recipe card below.
- Cabbage – The anchor of coleslaws everywhere. A mix of green cabbage, red cabbage, savoy cabbage, etc. All the cabbages in the patch will work in this recipe.
- Onion and Garlic – Freshly minced onion and garlic add a pungent punch of flavor.
- Oil, Vinegar, and Honey – These ingredients are heated together to create a simple syrup that softens the cabbage and creates a light dressing.
- Seasonings – The usual suspects of salt and pepper, with the addition of a sprinkle of dry mustard.
Expert Tip!
Instead of chopping all of the cabbage, use the cheat code of pre-chopped and bagged coleslaw mix.
Equipment
Nothing fancy needed. This is a basic level recipe.
- Chopping Board and Knife – I love my Victorinox chef’s knife and have used it for years. Just get it sharpened when it starts to dull a little.
- Small Saucepan – A saucepan is used to make your simple syrup dressing for the coleslaw.
- Large Mixing Bowl – We recommend using a large bowl with a lid for easy storage in the fridge.
- Includes 1.3-qt, 2.3-qt, and 4.5-qt round glass bowls with BPA-free lids.
- This Pyrex line is proudly designed and manufactured in the U.S.A.
Instructions
Scroll to the recipe card at the bottom for the FULL recipe details.
Step 1
First, start by prepping your cabbage (or cheat with the prechopped stuff), chopping the onion, and mincing the garlic.
Toss them into the mixing bowl and set it aside.
Step 2
Then, in the small saucepan over medium heat, whisk together the oil, vinegar, and honey. Bring the mixture to a light boil, then remove it from the heat.
Stir in the seasonings and let the mixture cool for a minute or two.
Step 3
Next, pour the vinegar-based dressing over the cabbage in the bowl and mix it well to coat everything really well.
Step 4
Pop into the fridge for a minimum of 2-4 hours. The longer, the better, to soften and mellow the cabbage and infuse a ton of flavor.
Serve.
Substitutions and recipe variations
- Use a prepackaged cole slaw mix instead of chopping the veggies yourself.
- Swap in maple syrup for honey as an alternative, naturally sweet option.
- Try apple cider vinegar for another variation.
- We use dry mustard, but a grainy or Dijon mustard would also work.
- Use shredded Brussels sprouts or carrots for a seasonal twist.
Serving suggestions
- This recipe is tailor-made for serving with grilled protein. I’m a fan of grilled chili lime chicken.
- Classic pairing is piling on top of pulled pork sandwiches or onto fish tacos.
- Serve it alongside spring onion potato salad and street corn pasta salad for a lineup of sides that everyone will dive into.
- It is also a tangy side dish for these spicy ground beef bowls or BBQ chicken pasta.
FAQS
Absolutely! In fact, this vinegar coleslaw tastes better and better after giving the cabbage time to mellow in the dressing.
It is. This recipe is packed with cruciferous vegetables and fiber, which are very good things. It is also lighter than the traditional mayonnaise based coleslaw recipes.
Storage tips
Keep any leftovers in an airtight container in the fridge for up to 3 days.
This recipe is not meant to be frozen.
More healthy side dish recipes
If you’ve tried this vinaigrette cole slaw, please give me a rating and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!
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Tangy Vinaigrette Coleslaw
Ingredients
- 4 cups finely shredded savoy cabbage
- 2 cups finely shredded red cabbage
- ¼ cup thinly sliced onion
- 2 cloves garlic, finely minced
- 1½ tbsp olive oil
- 2 tbsp vinegar
- 1 tbsp honey
- ½ tsp sea salt
- ¼ tsp dried mustard
Instructions
- Place the shredded cabbage, sliced onion, and minced garlic in a large mixing bowl and toss to combine. Set aside.
- In a small saucepan, combine the olive oil, vinegar, and honey over medium heat. Stir until it comes to a light bubble, then remove from the heat.
- Stir in the sea salt and dried mustard and stir again. Let the mixture cool for 2-3 minutes.
- Pour the mixture over the cabbage in the bowl and toss it well to coat everything evenly.
- Cover the bowl and refrigerate for 2 to 3 hours minimum.
I actually get so annoyed with cabbage everytime I buy it because it lasts so darn long! I could eat it for days and still feel like I’ve barely made a dent in the head.
That being said though, I love it and this slaw looks delicious!
Thanks Chelsea! How long do you think the 2 half heads in my fridge right now will last? Lol. Looks like more slaw in our future. 🙂