Old-Fashioned Vinegar Slaw Recipe (Southern Style)

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Vinegar Slaw is an old-fashioned Southern side dish made with shredded cabbage and a simple sweet-and-tangy dressing of vinegar, sugar, water, and salt. There’s no mayonnaise in this version, making it a crisp, refreshing choice for barbecue, pulled pork, grilled chicken, fish, and summer cookouts.

In my family, the coleslaw debate comes down to two camps: creamy coleslaw or vinegar-based coleslaw. I personally lean toward creamy slaw, while my husband prefers this vinegar version. Either way, both belong next to a plate of good Southern barbecue.

This recipe is based on the vinegar slaw my dear sweet mother-in-law made for years. It’s about as simple and old-fashioned as coleslaw gets: cabbage tossed with a warm vinegar-and-sugar dressing and chilled until the flavors have had time to come together.

There’s no mayonnaise, black pepper, celery seed, or fancy dressing in the original recipe. Just a handful of basic ingredients and plenty of tangy-sweet flavor.

Serve it as a side dish at picnics and potlucks, pile it onto a pulled pork sandwich, or set it out alongside ribs and baked beans.

Ingredients

For this easy vinegar slaw recipe, you need:

• ¾ cup sugar
• ¾ cup white vinegar
• 1 cup water
• ½ teaspoon salt
• 1 package coleslaw blend or shredded cabbage

Instructions

1. Shred the Cabbage: If you’re using a fresh head of cabbage, start by shredding it. You can do this with a sharp knife or a mandolin slicer. If you prefer a mix of colors, feel free to add some red cabbage for a pop of color and extra crunch.
2. Prepare the Vinegar Dressing: In a small saucepan, combine the sugar, white vinegar, and water. Heat the mixture over low-medium heat, stirring occasionally, until the sugar is fully dissolved.
3. Mix and Chill: Pour the warm vinegar dressing over the shredded cabbage in a large bowl. The heat from the dressing will slightly wilt the cabbage, softening it just enough without losing its crunch. Cover the bowl with plastic wrap and refrigerate for at least two hours before serving. The slaw tastes even better the next day, so feel free to make it ahead of time.

The warm dressing softens the cabbage slightly while it marinates, but it should still retain some crunch.

This slaw is especially good when made ahead, so don’t hesitate to prepare it the day before you plan to serve it.

Vinegar Slaw vs. Creamy Coleslaw

The biggest difference between vinegar slaw and creamy coleslaw is the dressing.

Vinegar slaw skips the mayonnaise and uses vinegar, sugar, and seasonings to create a lighter, tangier dressing. It works especially well with rich barbecue dishes because the acidity helps cut through fatty meats like ribs and pulled pork.

Creamy coleslaw is typically made with mayonnaise or another creamy base and has a richer texture and milder tang.

Neither one is universally better. In our house, we’re living proof that reasonable people can disagree about coleslaw.

What Is the Best Vinegar for Coleslaw?

This recipe uses white vinegar, and that’s what I recommend if you want the flavor closest to this old-fashioned Southern vinegar slaw. White vinegar has a clean, sharp flavor that works especially well with the sugar in the dressing.

You can experiment with other vinegars if you prefer a slightly different flavor:

• Apple cider vinegar adds a fruitier, somewhat softer tang.
• Red wine vinegar gives the slaw a deeper flavor.
• Champagne vinegar is milder and more delicate.

If you’re making the recipe for the first time, though, I’d stick with white vinegar before tinkering with the family formula.

Why Sugar Is Added to Vinegar Slaw

Sugar balances the acidity of the vinegar and gives traditional vinegar coleslaw its signature sweet-and-tangy flavor.

The dressing in this recipe uses equal amounts of sugar and vinegar along with water, creating a slaw that’s tangy without being overwhelmingly sour.

If you dramatically reduce the sugar, the finished slaw will taste noticeably sharper.

Make-Ahead Tips

Vinegar slaw is an excellent make-ahead side dish.

Prepare it at least 2 hours before serving so the cabbage has time to absorb the dressing and the flavors can come together. For even better flavor, make it the night before.

If you want the cabbage to stay as crisp as possible, avoid shredding it too finely. Very thin cabbage softens faster as it sits in the dressing.

Storage

Store leftover vinegar slaw in an airtight container in the refrigerator for up to 5 days.

The cabbage will gradually soften as it sits, so the texture will be best during the first few days. Some liquid will collect in the bottom of the container. That’s normal. Use a slotted spoon or drain off a little excess dressing before serving if necessary.

What to Serve With Vinegar Slaw

Vinegar slaw is particularly good with barbecue because its tanginess balances smoky, rich meats.

Try it with:

• BBQ Baked Beans
• The Best Smoked Ribs
• Pulled pork sandwiches
• BBQ chicken
• Grilled or fried fish
• Burgers and sandwiches
• Easy Alabama White Sauce

It’s especially good piled directly onto a pulled pork sandwich, where the crunchy cabbage and vinegar dressing cut through the richness of the pork.

Tips and Variations

• For extra flavor, you can add a teaspoon of celery seeds or dry mustard to the vinegar mixture. If you enjoy a bit of heat, diced jalapenos or a pinch of red pepper flakes are great additions.
• Want some heat? Add diced jalapeño or a pinch of red pepper flakes.
• You can also mix in shredded carrots, thinly sliced red onion, or bell pepper for additional color and crunch.
• For extra texture when serving, sprinkle sunflower seeds or poppy seeds over the top.

FAQs

Last Bite

This old-fashioned vinegar slaw proves that a good Southern side dish doesn’t need a long ingredient list. Cabbage, vinegar, sugar, water, and salt are enough to make a crisp, tangy slaw that’s right at home beside barbecue.

Do you prefer vinegar slaw or creamy coleslaw with your barbecue? Let me know in the comments – I already know which side of the argument my husband is on