Simple Vinegar Slaw
Crisp, tangy shredded cabbage tossed in a bright vinegar dressing. This no-mayo slaw comes together in 10 minutes and gets better as it sits. The perfect cool, crunchy side for pulled pork, barbecue, or fried chicken.
For 4 servings
- prep
Shred the cabbage and carrot.
1.Remove any wilted outer leaves from the cabbage. Cut into quarters and slice out the core.2.Slice the cabbage as thinly as possible into fine shreds.3.Julienne the carrot into thin matchsticks or grate on the large holes of a box grater.TIPA mandoline makes quick work of shredding cabbage evenly, but a sharp knife works just fine. - mix
Make the vinegar dressing.
1.In a small bowl or jar, combine apple cider vinegar, sugar, oil, salt, black pepper, and celery seeds.2.Whisk or shake until the sugar and salt dissolve completely. - mix
Toss the slaw together.
1.Place the shredded cabbage and carrot in a large mixing bowl.2.Pour the dressing over the vegetables.3.Toss well with tongs or clean hands until every strand is coated.TIPMassage the cabbage gently with your hands for 30 seconds — it softens slightly and absorbs the dressing better. - rest · ~15 min
Let the slaw rest before serving.
Cover and refrigerate for at least 15 minutes to let the flavors meld. The cabbage stays crunchy but the tangy dressing really settles in.
TIPThis slaw tastes even better the next day. Make it ahead for cookouts.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a mandoline or food processor slicing disk for ultra-thin, even cabbage shreds.
- 2Massage the shredded cabbage with a pinch of salt 5 minutes before adding dressing to soften it slightly.
- 3Let the slaw rest in the fridge for at least 1 hour — the flavors meld and the cabbage stays crunchy.
- 4Taste and adjust sugar or vinegar just before serving, as absorption can dull the tang.
- 5For extra crunch, add a handful of thinly sliced red onion or bell pepper.
- 6Store leftover slaw in an airtight container for up to 3 days; drain excess liquid before serving.
Adapt it for your goals.
Spicy-southwest
Add 1/2 tsp cumin seeds, a pinch of cayenne, and 2 tbsp chopped cilantro. Swap half the cabbage for purple cabbage for color. Perfect with tacos or grilled meats.
low sugarLow-sugar
Replace the sugar with 1 tsp of honey or a monk fruit sweetener. The slaw remains tangy but with fewer refined carbs.
extra crunchyExtra-crunchy
Add 1/2 cup thinly sliced fennel bulb and 1/4 cup toasted sunflower seeds. The fennel adds a mild licorice note that pairs beautifully with the apple cider vinegar.
herb gardenHerb-garden
Stir in 2 tbsp each of chopped fresh dill and parsley. Works wonderfully alongside fish or as a light summer side.
Why this is on our healthy list.
Low-Calorie Side
With less than 50 calories per generous serving, this slaw adds volume and crunch to meals without weighing you down.
Rich in Vitamin C
Green cabbage and carrots are excellent sources of vitamin C, which supports immune function and skin health.
Supports Digestion
Raw cabbage is naturally high in fiber, promoting healthy digestion and helping you feel full longer.
No Added Preservatives
Made from whole, unprocessed ingredients, this slaw is free from the stabilizers and hidden sugars found in many store-bought dressings.
Frequently asked questions
Yes, red cabbage works perfectly. It will bleed a pink color into the dressing, which looks beautiful. Note that red cabbage is slightly denser, so it may hold crunch even longer.
