Vinegar Coleslaw

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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Vinegar coleslaw recipe in a large white bowl

How To Make Vinegar Coleslaw

Greens sliced in ribbons

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.

Shredded carrots, ribbons of greens, and red onion to create a coleslaw

Step 2: To the large bowl add the cabbage, carrots, bell pepper, and onion. Toss to combine.

Vinegar dressing being poured into a vinegar coleslaw before tossing together

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.

An overhead of a coleslaw recipe vinegar ready to serve

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 in a large white bowl

Vinegar Coleslaw Recipe

Tangy and full of sweet honey flavor, this refreshing Vinegar Coleslaw recipe is full of tender veggies olive oil, sharp vinegar and tangy garlic! It’s easy to make, so flavorful, and the perfect dairy-free alternative to a classic potluck side!
5 from 7 votes
Prep Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Course: Salad, Side Dish
Servings: 6 servings

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

After prepping, this coleslaw should be stored in an airtight container in the refrigerator for 4-5 days.

Nutrition

Calories: 181kcal | Carbohydrates: 23g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 38mg | Potassium: 369mg | Fiber: 5g | Sugar: 17g | Vitamin A: 5990IU | Vitamin C: 69mg | Calcium: 140mg | Iron: 1mg
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Recipe Help

Can I make this ahead?

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. 

Best Summer BBQ Sides

Filed Under:  Side Dishes, Summer Recipes, Vegetables, Vegetarian

Comments

  1. 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

  2. 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”!

  3. This coleslaw was so refreshing and flavorful! I can’t wait to make it again for our 4th of July BBQ!

  4. 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!

  5. This was so so tangy and tasty. We all absolutely loved it! A perfect refreshing side for summer grilling!

  6. I made this coleslaw over the weekend and it was incredible! So crunchy and full of flavor!

  7. Thanks for the recommendation to make this a day ahead. It saved time and tasted amazing! Great combination of flavors.

5 from 7 votes

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