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Fresh Tangy Vinegar Coleslaw Recipe Easy No Mayo Dressing for Perfect BBQ Side

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A bright, tangy vinegar coleslaw with no mayo dressing that offers a fresh, crisp side perfect for BBQs and summer meals. This easy recipe uses simple pantry staples and delivers a flavorful, light alternative to traditional creamy slaws.

Ingredients

Scale
  • 4 cups finely shredded green cabbage
  • 2 cups finely shredded red cabbage
  • 1 cup grated or shredded carrots
  • 1/3 cup apple cider vinegar
  • 2 tablespoons white vinegar
  • 2 tablespoons honey (or maple syrup for vegan)
  • 1 tablespoon Dijon mustard
  • 1/4 cup olive oil (extra virgin preferred)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon celery seeds (optional)
  • Thinly sliced green onions for garnish (optional)

Instructions

  1. Prepare the vegetables: Finely shred about 4 cups of green cabbage and 2 cups of red cabbage using a sharp knife or mandoline. Grate 1 cup of carrots. Place all veggies in a large mixing bowl.
  2. Make the dressing: In a separate bowl, whisk together 1/3 cup apple cider vinegar, 2 tablespoons white vinegar, 2 tablespoons honey, 1 tablespoon Dijon mustard, 1/4 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper until fully combined and emulsified. Add 1/2 teaspoon celery seeds if using.
  3. Combine and toss: Pour the dressing over the shredded veggies. Toss well using tongs or clean hands until the cabbage and carrots are evenly coated and the dressing lightly clings to the veggies.
  4. Let it rest: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to soften the cabbage and allow flavors to meld. If short on time, 15 minutes works but longer is better.
  5. Final touch: Just before serving, taste and adjust seasoning if needed. Add thinly sliced green onions for a fresh bite and toss gently.

Notes

Use a mandoline or sharp knife to shred cabbage thinly for best texture. Let the slaw rest refrigerated for at least 30 minutes to soften cabbage and meld flavors. Adjust vinegar and honey to taste to balance acidity. Avoid overdressing to prevent sogginess. Store leftovers in an airtight container in the fridge up to 3 days. Toss before serving to refresh flavors. Avoid freezing.

Nutrition

Keywords: vinegar coleslaw, no mayo coleslaw, BBQ side dish, tangy coleslaw, easy coleslaw recipe, summer salad, healthy coleslaw

Find it online: https://emmaoven.com/fresh-tangy-vinegar-coleslaw-recipe-easy-no-mayo-dressing-for-perfect-bbq-side/