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 the creamy. My husband likes his made with vinegar. Either way, both versions are the quintessential side for all things barbecue.

When I am pushed for time, I head to my local KFC and pick up a pint of the cool, creamy slaw. Otherwise, I make a batch of vinegar law. Sometimes it is good to nice things for those you love, you know?

I use only water, sugar, and vinegar. I start off by combining all of my ingredients, sans cabbage, into a saucepan and heat over low-medium heat until the sugar dissolves. I let the mixture set for about 5 minutes and then pour it over shredded cabbage. The heat from the mixture slightly wilts the cabbage.

I put the coleslaw in the refrigerator for at least a couple of hours.

Vinegar Cole Slaw

Name: Vinegar Cole Slaw
Prep time: 10 min
Total time: 2 h 10 min
Cuisine: American
Ingredients: ¾ cup sugar; ¾ cup vinegar; ½ teaspoon salt; 1 package coleslaw blend or shredded cabbage

Prep Time: 10 minutes

Additional Time: 2 hours

Total Time: 2 hours 10 minutes

Good old fashioned vinegar slaw - straight from a Southern farmer's wife

Ingredients

¾ cup sugar
¾ cup vinegar
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.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 134 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 1mg Sodium: 218mg Carbohydrates: 28g Fiber: 1g Sugar: 27g Protein: 0g

Nutrition information is an approximation.

This slaw 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. Well, it’s actually best to start with a bun, add a layer of barbecue meat, a layer of slaw, perhaps a pickle, and then the top bun.

Which do you prefer – creamy or vinegar coleslaw?

Comments

Lee Gresham says
July 6, 2016 at 6:21 pm
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–
- Lynda says
  July 6, 2016 at 8:40 pm
  I like them both; however, my favorite is KFC’s cole slaw.
patti says
August 10, 2015 at 8:16 am
i am picky about coleslaw……creamy for me with just a little vinegar as well.

Vinegar Slaw