Southern Vinegar Slaw
Vinegar Slaw is a tangy, refreshing side dish that’s a staple at Southern tables. With just a few simple ingredients—shredded cabbage, sugar, vinegar, and water—you can whip up a delicious and crunchy slaw that pairs perfectly with BBQ chicken, fish, or even pork sandwiches.
A go-to favorite to serve at summer barbecues is coleslaw. But the question in my family is whether or not it should be creamy coleslaw or a vinegar-based coleslaw. Personally, I prefer creamy. My husband likes his made with vinegar. Either way, both versions are the quintessential side for all things barbecue.
This easy side dish recipe is based on my dear sweet mother-in-law’s recipe that she used for years. It’s a simple recipe and as basic as can be. No mayonnaise, apple cider vinegar, black pepper, or celery seed in this version.
This tangy coleslaw can be served as a side dish or a topping and it’s the perfect side dish for picnics and potlucks. Just make sure to bring enough for everyone!
One of the best things about this vinegar-based coleslaw is how easy it is to prepare. With only a few steps, you can have a bowl of slaw ready to chill in the fridge, where the flavors meld together beautifully.
Ingredients
For this easy coleslaw recipe, you need the following ingredients:
- ¾ cup sugar
- ¾ cup vinegar
- 1 cup water
- ½ teaspoon salt
- 1 package coleslaw blend or shredded cabbage
Shredding cabbage is an easy task that can be done with a sharp knife or mandoline. If you are using a knife, cut a head of cabbage in half and begin slicing thin strips from one end to the other. Make sure to remove any tough portions of the core as you slice.
If you are using a mandoline, place the cabbage on the device and carefully adjust the blade to your desired thickness. Once you have shredded all of the cabbage, place it in a bowl and mix it with your choice of ingredients for an easy, delicious coleslaw.
Instructions
- 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.
- 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.
- 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.
Tips
- 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.
- To switch up the vinegar flavor, try using apple cider vinegar, red wine vinegar, or even champagne vinegar.
- If you’re a fan of variety, you can add shredded carrots, thinly sliced red onion, or even some bell peppers for added texture and flavor.
Storage
Store any leftover slaw in an airtight container in the refrigerator for up to 5 days. The flavors will continue to develop, making it a great make-ahead dish for busy weeks. Drain off excess liquid before serving.
Variation
Add some nuts or seeds like sunflower seeds or poppy seeds for extra crunch when serving.
Like BBQ? Be sure to check out these other delicious recipes at Southern Kissed that are great for grilling/BBQ season:
Vinegar Coleslaw
Ingredients
- ¾ cup sugar
- ¾ cup vinegar
- 1 cup water
- ½ teaspoon salt
- 1 package coleslaw blend or shredded cabbage
Instructions
- 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.
Notes
Nutrition
This Vinegar Slaw is more than just a side dish; it’s a must-have at any gathering. Its tangy flavor and crunchy texture make it the perfect complement to any meal, especially when served alongside your favorite barbecue dishes. Whether you’re preparing for a summer cookout or just need a quick and easy side, this slaw is sure to become a go-to recipe in your kitchen. Enjoy!
If you enjoyed this Vinegar Slaw recipe, don’t forget to share it with friends and family! Be sure to save it to your favorite recipe board on Pinterest for easy access, and leave a comment below to let me know how you like to customize your slaw. I’d love to hear your ideas!
I want shred my own cabbage how many cups will I need
I recommend 4-6 cups of shredded cabbage.
Ingredients in recipe does not say how much water
Great catch! Thank you so much for pointing that out to me. I edited the recipe and added 1 cup of water to the ingredients list.
When I was little (under 10) there was a seafood place near us that people came to on the weekends from 50 miles away. I never liked seafood much, but they had the best spaghetti a girl could ask for, with a deep dark red tangy sauce. It also came with coleslaw that was made with vinegar. It was my absolute favorite! It squeaked on your teeth as you ate it, lol! I have never known how to make it and don’t know any places around me that have anything like it. That particular restaurant closed down many, many years ago. I’m going to try this recipe because it sounds like it might just be right. Thanks for posting it!
I grew up eating the vinegar based coleslslaw in Tennessee-my absolute favorite.on a chopped pork.sandwich. I have lived in Texas for a long time (great state!) but can’t seem to acquire a taste for the creamy, mayo.based slaw–
I like them both; however, my favorite is KFC’s cole slaw.
i am picky about coleslaw……creamy for me with just a little vinegar as well.