I know you might be used to the OG classic coleslaw that’s creamy but let me try to change your mind with my vinegar coleslaw recipe. I love how tangy it is but it’s got a little sweetness from honey too. I also add in some garlic because that always makes everything taste better. It’s easy to make, so flavorful, and the perfect dairy-free option for the potluck! Thanks Leidi for testing this recipe until it was perfect.
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How To Make Vinegar Coleslaw
Step 1: Stack 3 or 4 collard leaves flat on the work surface. Roll tightly into a cylinder, hold together, and thinly slice to make narrow strips. Coarsely chop strips once sliced. Repeat with remaining collard leaves, and transfer to a large bowl.
Step 2: To the large bowl add the cabbage, carrots, bell pepper, and onion. Toss to combine.
Step 3: In a separate small bowl, whisk together the olive oil, vinegar, honey, ground mustard, celery seed, garlic, and a bit of salt and pepper.
Pour the vinaigrette into the slaw mixture.
Step 4: Toss to coat. Season to taste.
Serve right away, or refrigerate for 1 hour to let the flavors meld and develop more flavor.
Vinegar Coleslaw Recipe
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Ingredients
For the Veggies
- 1/2 lb collard greens tough stems removed
- 1/2 green cabbage medium-sized, shredded or chopped
- 2 large carrots shredded
- 1 red bell pepper finely sliced
- 1 small red onion thinly sliced
For the Dressing
- 1/4 cup extra virgin olive oil
- 1/3 cup apple cider vinegar
- 1/4 cup pure maple syrup or honey
- 1 tsp ground mustard
- 1 tsp celery seed
- 1 garlic clove grated
- kosher salt to taste
- black pepper to taste
Instructions
For the Veggies
- Stack 3 or 4 collard leaves flat on the work surface. Roll tightly into a cylinder, hold together, and thinly slice to make narrow strips. Coarsely chop strips once sliced. Repeat with remaining collard leaves, and transfer to a large bowl.
- To the large bowl add the cabbage, carrots, bell pepper, and onion. Toss to combine.
For the Dressing
- In a separate small bowl, whisk together the olive oil, vinegar, honey, ground mustard, celery seed, garlic, and a bit of salt and pepper.
- Pour the vinaigrette into the slaw mixture and toss to coat. Season to taste.
- Serve right away, or refrigerate for 1 hour to let the flavors meld and develop more flavor.
Notes
Nutrition
Serving Suggestions
- Easy BBQ: Serve along with honey bbq wings, rib tips and fried corn. Delish.
- Light Weeknight Meal: This is great along with air fryer salmon and okra and tomatoes.
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I'll email this recipe to you, so you can come back to it later!
Recipe Help
Yep, I actually recommend making this recipe a day or so ahead of time so the flavors have time to marinate and the veggies ferment a bit. Don’t get me wrong- it’s still delicious when eaten fresh, but the coleslaw just seems to get better with time.
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Love this, although I made enough modifications that it isn’t really the same recipe. That said, I’ll share so you know it can be successfully modified. I made modifications by necessity, not preference.
Thought I had cabbage, but didn’t. I did have a small cluster of fresh broccoli, so I chopped that and added it to the collards.
Thought I had a red bell pepper, but, nope, had green, so used that.
Thought i had a red onion, but didn’t and used some shallot.
I had everything for the dressing except celery seed thankfully, because this dressing is great. I used the maple syrup option and it’s so delicious I’m thinking of other ways to use it.
I love Souther cooking, but sometimes struggle with what to serve alongside since a crisp green salad doesn’t always seem ideal. I was thinking about that today when my eye lit on the collards I had on the counter and I went to Pinterest for ideas about salads using collards. That’s how I found your recipe, and thank you so much. It will be the side for tonight’s red beans and rice. I also am thinking it would be a great side for one of our family favorites which is BBQ pork ribs and mac and cheese.
Thank you so much for this wonderful recipe.
Mary
Thank you for sharing your modifications, love that you used broccoli that sounds so fun!
Excellent vinegar coleslaw- I made it for dinner last night and everyone really liked it including husband who is not a fan of coleslaw. I choped extra vegetables so there would be leftovers for me today but they disappeared overnight as someone’s “snack”!
This coleslaw was so refreshing and flavorful! I can’t wait to make it again for our 4th of July BBQ!
I love the tang and the sweetness on this coleslaw. Im a fan of recipes made with vinegar! Perfect to serve with my bbq chicken too!
This was so so tangy and tasty. We all absolutely loved it! A perfect refreshing side for summer grilling!
I made this coleslaw over the weekend and it was incredible! So crunchy and full of flavor!
Thanks for the recommendation to make this a day ahead. It saved time and tasted amazing! Great combination of flavors.