Apple Cider Vinegar Coleslaw Recipe (Without Mayo)

Apple cider vinegar coleslaw is fresh, crunchy, and a little tangy. I remember my mom making slaw during summer picnics.

She’d always let me help cut the cabbage! This healthy slaw goes with BBQ, sandwiches, or just as a snack.

Plus, it’s easy and fun to make. If you want a quick, tasty side, this coleslaw is perfect. I promise, you’ll love making it just as much as I do.

Why You’ll Love Apple Cider Vinegar Coleslaw

It stays crisp longer than mayo slaws
The tangy taste goes great with BBQ
So easy to make in just 15 minutes
Much healthier than heavy, creamy slaws
Makes a big batch for parties or meal prep

Ingredients You’ll Need

Cabbage: The crunchy base that soaks up all the yummy flavors. Green or purple works – I like to mix both for pretty colors!
Carrots: They add sweet flavor and bright orange color to make your slaw pop on the plate.
Green onions: These give a mild onion flavor without being too strong like regular onions.
Apple cider vinegar: The star of our show! It adds that special tangy zip that makes this coleslaw different.
Honey: Just a touch adds sweetness to balance the vinegar without making it too sweet.
Olive oil: It helps the dressing stick to the veggies and adds a smooth richness.
Salt and pepper: These basic seasonings wake up all the other flavors.
Celery seeds: Tiny seeds with big flavor that make your coleslaw taste extra special.

Equipment You’ll Need

Sharp knife: Makes cutting cabbage into thin strips quick and easy, instead of a workout for your arms.
Large cutting board: Gives you plenty of space to chop all those veggies without making a mess.
Large mixing bowl: You need room to toss everything together without spilling all over your counter.
Measuring spoons: Help you get the perfect balance of tangy and sweet in your dressing.
Whisk: Blends your dressing ingredients smoothly so flavor spreads evenly through the slaw.

How to Make Apple Cider Vinegar Coleslaw

This simple slaw comes together in minutes! We’ll mix a tangy dressing, chop some veggies, and combine them for a crisp, flavorful side dish everyone will love.

Step 1: Cut the cabbage in half and remove the hard core. Slice it into thin strips, then chop those strips into bite-sized pieces.

Step 2: Peel carrots and grate them using the large holes on your grater. You can also buy pre-shredded carrots to save time!

Step 3: Chop green onions into small pieces. I use both the white and green parts for extra flavor and color.

Step 4: In a small bowl, mix apple cider vinegar, honey, olive oil, salt, pepper, and celery seeds. Whisk until everything is well combined.

Step 5: Put all veggies in your large bowl. Pour the dressing over them and toss really well so every bit gets coated.

Step 6: Let your coleslaw sit in the fridge for at least 30 minutes. This helps the flavors mix and tastes even better!

Tips for the Best Apple Cider Vinegar Coleslaw

Slice cabbage extra thin for a slaw that’s easy to eat. No one likes huge chunks that fall off their fork!
Wait to add dressing until just before serving if you want maximum crunch. Last summer at our family reunion, I made this mistake, and it got soggy.
Taste before serving and add more honey if it’s too tangy. Everyone’s vinegar is a bit different in strength.
Try using a mix of green and purple cabbage for a pretty rainbow slaw. Your dinner guests will be impressed with the colors!
Don’t skip the resting time, as it helps mellow the raw cabbage taste. Even 15 minutes makes a big difference in flavor.

Variations and Substitutions

Add sliced apples for extra sweetness. Green apples give nice tartness, while red ones add sweetness.
Swap honey for maple syrup to make this vegan-friendly. The maple flavor adds a nice twist, too!
Toss in some sunflower seeds for protein and crunch. They make this side dish more filling and nutritious.
Try adding raisins or dried cranberries for sweet bursts. Kids especially love finding these little sweet surprises in their slaw.
Mix in fresh herbs like cilantro or dill. These can change the whole flavor profile in a wonderful way.

Make-Ahead and Storage Tips

Mix up the dressing first, but keep it in the fridge. It can last for a week this way. When hungry, just grab and use. Fresh slaw comes together fast!
Chop the veggies ahead of time. Wait to add dressing until it’s time to eat. That trick helps veggies stay crunchy and delicious.
Leftover slaw belongs in a tight container. Pop it in the fridge. It tastes best the first day, but stays okay for 3 or 4 days.
Never put coleslaw in the freezer. Freezing makes the veggies soggy and watery. The nice crunch will disappear.
If leftovers taste dull, a little vinegar and a small sprinkle of salt wake up the flavor. Now it’s tasty again!

Serving Ideas

BBQ companion: Serve alongside pulled pork sandwiches or ribs for a perfect flavor match that cuts through rich meats.
Taco topping: Pile it on fish tacos for an amazing crunch factor. I tried this last summer and my friends begged for the recipe!
Sandwich addition: Tuck some inside turkey or ham sandwiches instead of plain lettuce for extra zip and crunch.
Healthy lunch: Enjoy a big bowl topped with grilled chicken or chickpeas for a complete meal that’s light but filling.
Potluck star: Bring to cookouts where it can sit out longer than mayo versions. Your dish will always come home empty!

Frequently Asked Questions (FAQs)

Coleslaw with apple cider vinegar stays fresh for 4 to 3 days. Keep it in a container with a lid, and place it in the refrigerator. The vinegar keeps the veggies crisp and tasty.

Yes, making coleslaw early saves time. Slice the veggies the day before your party. Mix in the dressing one or two hours before serving. This keeps the coleslaw crunchy and flavorful.

Chicken hot off the grill, juicy pulled pork, or crunchy fried fish taste great with this slaw. The tangy and crunchy salad matches well with these delicious meats.

Too sweet? Start with less honey. Want it sweeter? Add a little more at a time. Mix and taste until just right.

This coleslaw does not have eggs, dairy, or mayo. If using maple syrup instead of honey, it’s good for vegans, too. The recipe is also gluten-free and works for some special diets.