This simple vinegar slaw recipe has three main ingredients: cabbage, sugar, and vinegar. It’s a great side dish for BBQ, fish, and chicken.
This recipe for vinegar slaw is based on my dear sweet mother-in-law’s recipe that she used for years. As a farmer’s wife, she knew how to cook good food and a lot of it. I am happy to be able to share this version with you.
A go-to favorite to serve with barbecue is coleslaw. But the question in my family is whether or not it should be creamy coleslaw or vinegar slaw. Personally, I prefer creamy. My husband likes his made with vinegar. Either way, both versions are the quintessential side for all things barbecue.
How To Make Vinegar Coleslaw
For this super simple coleslaw recipe, you need the following ingredients:
- shredded cabbage
To make it, combine the sugar, vinegar, and water in a saucepan and heat over low-medium heat until the sugar dissolves.
Let the mixture sit for about 5 minutes. Place shredded cabbage in a large bowl and pour the vinegar mixture on top. The heat from the warm liquid slightly wilts the cabbage.
Put the coleslaw in the refrigerator for at least a couple of hours before serving.
- ¾ cup sugar
- ¾ cup vinegar
- ½ teaspoon salt
- 1 package coleslaw blend or shredded cabbage
- Place all ingredients except for coleslaw blend in a small saucepan and heat on medium setting until sugar has dissolved.
- Remove from heat and pour over coleslaw blend in a large bowl.
- Refrigerate for at least 2 hours.
This coleslaw is good paired not only with barbecue but on it, too! That’s right – place a nice, large spoonful on top of your shredded barbecue chicken, beef, or pork. Take a hamburger bun, add a layer of barbecue meat, add a little bit of barbecue sauce, a layer of slaw, perhaps a pickle, and then the top bun.
Like BBQ? Be sure to check out these other delicious recipes at Southern Kissed that are great for grilling/BBQ season: