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Tangy Vinaigrette Coleslaw

Tangy Vinaigrette Coleslaw


Two reasons to make this Tangy Vinaigrette Coleslaw.

1. It’s an easy side to toss in the fridge for BBQs, and we all know summer is just around the corner.

2. Cabbage is cheap, people, and it lasts forever. Oh, and this slaw is less than 50 calories per serving if you count those kinds of things.

OK, so that last one is technically three things but whatevs. ๐Ÿ˜‰

Tangy Vinaigrette Coleslaw

Cabbage is one of those veggies that, if it’s stored covered in your crisper, will last for weeks. No rotten, browned grossness going in the trash like some other vegetables if you don’t get them made when you had planned.

Cabbage has staying power.

Tangy Vinaigrette Coleslaw

It is also overlooked as far as nutritional value and health benefits.

Did you know that cabbage can help clear your skin? It’s very high in sulfur, which is known as a beautifying mineral. It also contains well-known cancer-preventative compounds that inhibit the growth of tumors. It is packed with Vitamin C.

Cabbage is actually one of the oldest known vegetables, so that says something about its strength, am I right?

Tangy Vinaigrette Coleslaw

For this particular slaw, I wanted to switch it up from the typical creamy style and used a simple, tangy vinaigrette with a touch of sweetness to mellow out the pungent cabbage flavor.

Tangy Vinaigrette Coleslaw

And you must let this coleslaw sit for the allotted time. There are no two ways about it. Please don’t think you can mix up cabbage and get right to eating it. It has too strong a flavour and, in my opinion, is not palatable.

The dressing softens the cabbage and everything relaxes into a nice little side dish.

Tangy Vinaigrette Coleslaw

It’s great to serve with my favorite Chili Lime Chicken or whatever is coming off your grill this summer. We also love it with these chicken legs in a crockpot. It’s hands-off and super easy to make.

More recipes using cabbage

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Red Cabbage Slaw

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a bowl of fattoush salad.

Fattoush Salad with Dressing

a bowl of detox soup.

Easy to Make Detox Soup Recipe

If you’ve tried this tangy cole slaw recipe, please rate it 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 – Gluten Free, Paleo

Sharon Rhodes
5 from 2 votes
Prep Time 15 minutes
Cook Time 0 minutes
Resting time 2 hours
Total Time 2 hours 15 minutes
Course Salad, Side Dish
Cuisine American
Servings 6
Calories 36 kcal


  • 4 cups finely shredded savoy cabbage
  • 2 cups finely shredded red cabbage
  • 1/2 medium onion thinly sliced
  • 2 cloves garlic finely mince1 1/2 tbsp. olive oil
  • 2 tbsp. vinegar
  • 1 tbsp. honey
  • 1/2 tsp. sea salt
  • 1/4 tsp. dried mustard


  • 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 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 before tossing it with the cabbage.
  • Cove the bowl and refrigerate for 2-3 hours.


Serving: 6Calories: 36kcalCarbohydrates: 8gProtein: 1gSodium: 181mgPotassium: 192mgFiber: 2gSugar: 4gVitamin A: 800IUVitamin C: 32.3mgCalcium: 34mgIron: 0.4mg
Keyword tangy vinaigrette cole slaw
Tried this recipe?Let us know how it was!

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  1. 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!

    1. 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. ๐Ÿ™‚

5 from 2 votes (2 ratings without comment)

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