Tangy Vinegar Coleslaw is the perfect bright and zesty side dish to brighten up any summer gathering. With a delightful crunch from fresh cabbage and a tangy dressing that dances on your taste buds, this no-mayo coleslaw is a refreshing alternative to the creamy versions you might find at picnics or potlucks. Without the heaviness of mayonnaise, this vibrant side brings a lightness that complements barbecued meats or stands alone as a simple yet satisfying dish.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Tangy Vinegar Coleslaw (No Mayo, Summer-Ready)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Tangy Vinegar Coleslaw (No Mayo, Summer-Ready)

Tangy Vinegar Coleslaw (No Mayo, Summer-Ready)

I first stumbled upon a vinegar-based coleslaw years ago at a local diner, and I was instantly captivated by how the tangy dressing brought the crisp shredded cabbage to life. Since then, I’ve made it my mission to perfect my own version, and I can confidently say that this recipe for Tangy Vinegar Coleslaw (No Mayo, Summer-Ready) is a crowd-pleaser that’s sure to impress. Not only is it easy to whip up, but it’s also budget-friendly and can be made ahead of time, allowing the flavors to meld beautifully together.

Why You’ll Love This Recipe

Simple & Quick: This coleslaw takes only about 15 minutes to prepare, making it an easy go-to for busy days.
Irresistible Flavor: The combination of apple cider vinegar, maple syrup, and Dijon mustard creates a tangy sweetness that you won’t be able to resist.
Eye-Catching Appeal: A colorful blend of shredded cabbage and carrots makes for a visually appealing dish.
Flexible Serving: Perfect for summer barbecues, casual dinners, or even as a crunchy topping for sandwiches.
Diet-Friendly Options: This is a vegan coleslaw recipe, making it an ideal choice for a variety of dietary preferences.

Ingredients You’ll Need

1 bag pre-packaged coleslaw of choice (14-16 ounces): Look for a mix that contains green cabbage, carrots, and purple cabbage for a colorful presentation.
1/2 cup apple cider vinegar: This gives that sharp, tangy kick. It’s also packed with flavor and health benefits!
1/4 cup maple syrup: It adds a touch of sweetness to balance the acidity of the vinegar. You can substitute with agave syrup for a similar effect.
2 tbsp Dijon mustard: This brings a mild heat and depth of flavor, making the dressing more complex. Yellow mustard can also work in a pinch.
1 tsp celery seeds: These little seeds add a subtle earthiness; plus, they’re traditional in many coleslaw recipes! If you don’t have them, try poppy seeds as an alternative.
Salt and pepper to taste: Essential for enhancing all the flavors in the dish.

How to Make Tangy Vinegar Coleslaw (No Mayo, Summer-Ready)

Prepare the Coleslaw Mix: Open the bag of coleslaw mix and empty it into a large bowl. I prefer using a pre-packaged mix for convenience, but you can certainly shred your own cabbage and carrots if you have the time.
Combine the Dressing Ingredients: In a small bowl, whisk together 1/2 cup apple cider vinegar, 1/4 cup maple syrup, 2 tbsp Dijon mustard, and 1 tsp celery seeds. Ensure everything is well combined; this is where the magic happens!
Toss the Coleslaw: Pour the dressing over the coleslaw mix and toss until every shred of cabbage is coated beautifully. Taste it and season with salt and pepper according to your preference.
Chill: For best results, place the coleslaw in the fridge for at least an hour to let those flavors mingle together. If you have the time, letting it chill overnight will yield even more flavor. However, it can be served immediately if you’re in a hurry!

Storing & Reheating

To store any leftovers, place the coleslaw in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, but the texture might soften slightly. Avoid leaving it out for more than 2 hours, especially if it’s a warm day. If you want to keep it longer, you can freeze it for up to 3 months. Just know that the texture may change, so freshening it up with a bit of extra vinegar just before serving could help revive those vibrant flavors!

Chef’s Helpful Tips

When selecting your pre-packaged coleslaw, try to find one with fresh, crisp cabbage. Avoid mixes that appear wilted or discolored.
If you prefer a smoother dressing, blend all the dressing ingredients instead of whisking.
For added crunch, consider adding sliced bell peppers or scallions to the coleslaw.
To enhance the flavor even further, let your coleslaw sit overnight before serving.
Feel free to experiment with different types of vinegar; balsamic or red wine vinegar can impart unique flavors!

The beauty of this Tangy Vinegar Coleslaw is in its versatility. Whether you’re enjoying it at a summer barbecue, serving it with grilled chicken, or even tossing it onto your favorite veggie tacos, this dish has a way of making everything taste just a bit better. By not using mayonnaise, you’ve activated the natural crunch and flavor of the cabbage, making it all the more refreshing. I encourage you to give this recipe a try, perhaps tweaking it to suit your taste or adding your favorite veggies. You won’t regret it!

Recipe FAQs

Can I make coleslaw in advance?

Absolutely! This coleslaw is perfect for making ahead. In fact, letting it sit in the fridge for a few hours or overnight allows the flavors to meld beautifully. Just give it a good toss before serving!

What can I add to my coleslaw for extra flavor?

You can elevate your coleslaw by adding fresh herbs like parsley or cilantro. For some spice, toss in a pinch of red pepper flakes or some chopped jalapeños. If you like it sweeter, add diced apples or raisins too.

How should I serve this vinegar coleslaw?

This tangy slaw is incredibly versatile! It pairs beautifully with grilled meats, makes a fantastic topping for tacos, or can be served as a refreshing side at picnics and barbecues.

Is this coleslaw gluten-free?

Yes, this recipe is gluten-free! All the ingredients listed, such as the apple cider vinegar and maple syrup, are naturally gluten-free, making this a great option for anyone with gluten sensitivities.

More Dinner Recipes

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Tangy Vinegar Coleslaw (No Mayo, Summer-Ready)

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Author: Jennifer
Prep Time: 65 minutes
Cook Time: 65 minutes
Total Time: 2 hours 10 minutes
Yield: 6 servings 1x
Category: Side Dish
Method: Mixing
Cuisine: American

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Description

This Tangy Vinegar Coleslaw (No Mayo, Summer-Ready) boasts a refreshing taste with a simple mix of flavors. Perfect as a side dish or picnic favorite, it’s made with pre-packaged coleslaw, apple cider vinegar, and a hint of maple syrup for sweetness. Easy to prepare, it’s a healthy addition to any meal!

Ingredients

Scale

1 bag pre-packaged coleslaw of choice (14–16 ounce)
1/2 cup apple cider vinegar
1/4 cup maple syrup
2 tbsp dijon mustard
1 tsp celery seeds
salt and pepper to taste

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Instructions

Open the bag of coleslaw mix and empty it into a large bowl.
In a small bowl, combine the apple cider vinegar, maple syrup, Dijon mustard, and celery seeds, whisking until blended.
Pour the dressing over the coleslaw and toss until the mix is fully coated. Adjust flavor with salt and pepper as needed.
For best flavor, let the coleslaw chill in the refrigerator for at least an hour or overnight, though it can be served right away.

Notes

Feel free to adjust the sweetness by adding more or less maple syrup.
This coleslaw can be made a day ahead for even better flavor.
Great as a side for barbecues or picnics.