This recipe for vinegar coleslaw is based off of 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 coleslaw. Sometimes it is good to nice things for those you love, you know?
I used to make it using only water, sugar, and vinegar. I have progressed and now add a small amount of powdered mustard. I think it ever so slightly enhance the flavoenhancestart 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
- 1 cup sugar
- ¾ cup vinegar
- ½ teaspoon salt
- ½ teaspoon mustard
- 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 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.