Old Fashioned Coleslaw with Vinegar

Why You'll Love This Recipe

• This southern slaw recipe is the perfect side dish for summer grilling and barbecue season.
• It's quick, easy, and even tastier when made in advance.
• The tangy, acidic flavors compliment savory barbecued meats perfectly.
• This recipe checks off all the boxes of traditional Southern vinegar slaw.

Ingredients You'll Need

• Green cabbage - To save time, you can buy pre-shredded cabbage and carrots specifically for making coleslaw.
• Carrots & green bell pepper - In addition to cabbage, old-fashioned coleslaw typically has extra veggies like carrots and green bell peppers.
• Dill pickles - Dill pickles are my favorite addition to slaw. Using a small batch gourmet variety makes it even more impressive. In my southern vinegar slaw, I used a locally made pickle from Athens, GA, called Phickles.
• Vinegar & oil dressing - Here's what you'll need to make a simple oil and vinegar dressing for old-fashioned coleslaw.
  • Red wine vinegar & apple cider vinegar - Red wine vinegar for tang and apple cider vinegar for a subtle tart flavor. The sugar will cut out the acidity and balance the flavors.
  • Mayo - An olive oil mayo blend of homemade Paleo mayo is best here, but use what works.
  • Olive oil - This is the base of your dressing. Use your best quality olive oil or extra virgin olive oil here.
  • Raw turbinado sugar - You'll need sugar to balance out the acidity from the kinds of vinegar. You can also use granulated sugar.
  • Salt & pepper - To enhance every flavor!

How To Make Old Fashioned Coleslaw with Vinegar

This vinegar slaw is a cinch to make. Here's how it's done:

Step 1: Make vinegar and oil coleslaw dressing. Add the red wine vinegar, apple cider vinegar, mayo, olive oil, sugar, salt, and pepper to a shaker jar or mason jar, and shake until the sugar dissolves and the mixture is well blended.

Step 2: Mix coleslaw veggies. Next, mix the cabbage, pickles, and green peppers together in a large bowl.

Step 3: Toss slaw in vinegar dressing. Then, pour the vinegar mixture over the veggies, and toss until the cabbage, carrots, and peppers are coated well in the dressing.

Step 4: Chill before serving. Cover the mixing bowl with plastic wrap and place it n the fridge until you're ready to serve.

Recipe Tips & Variations

• To save time, use a food processor to shred your cabbage and carrots, or simply buy a pre-shredded coleslaw blend.
• You can small dice or shred the cabbage and carrots. Just be sure all of the vegetables are cut the same size.
• Plan so you have enough time to chill your old-fashioned vinegar slaw before serving. The veggies taste much better when they've had some time to marinate in the oil and vinegar.
• This old-fashioned coleslaw with vinegar is perfect as is, but feel free to add sweet onion, red onion, or green onion to the mixture if you have it on hand.

What To Eat with Coleslaw

Southern vinegar slaw is undoubtedly the BEST coleslaw for pulled pork, but it pairs perfectly with various southern dishes. See below for what to serve with your slaw:

• Smoked Beef Brisket
• Barbecue Chicken
• Bourbon Grilled Steak Tips
• Bourbon Grilled Pork Tenderloin
• The Best Southern Potato Salad
• Southern-style Collard Greens
• Southern Mac and Cheese

Storing

Store any leftover coleslaw in an airtight container and keep it in the fridge for 3 - 5 days. This coleslaw should not be stored in the freezer.

More Summer Coleslaw Recipes

Flavorful Caribbean Lime Slaw

Paleo Coleslaw with Fresh Dill

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