Quick Vinegar Slaw
A bright, tangy shredded cabbage salad tossed in a simple vinegar dressing. This no-mayo slaw is crisp, refreshing, and comes together in just 10 minutes. Perfect as a side for barbecue, tacos, burgers, or anything fried.
For 4 servings
- prep · ~5 min
Shred the cabbage and carrot.
1.Quarter the cabbage, remove core, and slice very thinly. Aim for 4 packed cups.2.Peel the carrot and shred on a box grater. Thinly slice the onion into half-moons.3.Toss cabbage, carrot, and onion together in a large mixing bowl. - mix · ~1 min
Whisk together the dressing.
1.In a small bowl, combine apple cider vinegar, sugar, vegetable oil, salt, pepper, and celery seeds.2.Whisk vigorously until the sugar and salt dissolve completely, about 30 seconds.TIPMake sure the sugar fully dissolves — undissolved granules will leave the dressing grainy. - mix · ~1 min
Toss the slaw with the dressing.
Pour the dressing over the shredded vegetables. Toss well with tongs or clean hands until every strand is evenly coated.
- rest · ~15 min
Let the slaw rest before serving.
Cover and refrigerate for at least 15 minutes. This softens the cabbage slightly and lets the tangy vinegar flavor meld through. Toss again just before serving.
TIPLonger rest is better — this slaw tastes even better after an hour in the fridge. - serve
Toss again and serve cold or at room temperature.
Give the slaw a final toss to redistribute any dressing that settled at the bottom. Spoon into bowls alongside barbecue, fried chicken, or tacos.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice the cabbage as thinly as possible for a delicate, tender texture that absorbs dressing well.
- 2Let the slaw rest in the fridge for at least an hour to soften the cabbage and let the flavors meld.
- 3Toss the slaw again just before serving to redistribute the dressing that settled at the bottom.
- 4For extra crunch, add a handful of toasted sunflower seeds or sliced almonds right before serving.
- 5Make this slaw a day ahead — it keeps well and actually improves in flavor overnight in the fridge.
Adapt it for your goals.
Spicy jalapeño
Add 1 thinly sliced jalapeño (seeds removed if you prefer less heat) to the slaw for a spicy kick that pairs beautifully with grilled meats.
herb freshHerb-fresh
Stir in 1/4 cup chopped fresh dill or parsley after the rest to add a bright, herbal layer — perfect for summer cookouts.
low sugarLow-sugar
Reduce the sugar to 1/2 teaspoon or swap for a pinch of stevia; the vinegar still provides plenty of tang without the sweetness.
Why this is on our healthy list.
Rich in Vitamin C
Green cabbage and carrots are both excellent sources of vitamin C, supporting immune health and collagen production.
Low in Calories and Fat
This slaw uses a vinegar-based dressing with minimal oil, making it a light, low-calorie side dish that adds bulk without heaviness.
Supports Digestive Health
Cabbage is a good source of dietary fiber, promoting regular digestion and a healthy gut microbiome.
Frequently asked questions
Yes, red cabbage works perfectly. It will give the slaw a beautiful purple hue, though it may be slightly firmer, so let it rest a bit longer.
