I’ve been serving this mayonnaise-free vinegar bra latelyI can’t wait for you to try! This is the ideal side for barbecue, summer parties, more abundant dishes and more!
If you follow us for a while, you know we love our coleslaw! We’ve been inspiring the flavor of our favorite creamy coleslaw for a long time and have risen to one of our favorite recipes. For years you’ve asked us to add a vinegar-based coleslaw to our blog and now I can finally say it’s here!
Deli Counter Subs and our obsession with Sauerkraut inspired this simple vinegar. It’s fresh, crispy, not too sour or sweet, and there’s almost nothing! From barbecue, pork chops, pull pork, meatloaf, to sandwiches, tacos and burgers, this mayonnaise-free salad is in the mark!
Key Ingredients
- cabbage: I like to use red and green cabbage (it looks pretty), but you can only use one. Green, red, Savoy or Napa Cabbage all work well. If your time is short, try a bag of pre-cut cabbage or coleslaw. If you have leftover cabbage, here are all our easy cabbage recipes!
- carrot: Add color, a little sweetness and flavor. I use a box grater to chop my carrots, but you can also pre-buy them if it’s easier.
- Coriander seeds (or celery seeds): For traditional coleslaw flavor, use celery seeds, but with a slightly different but delicious spin, you can get the cilantro seeds. Coriander seeds are used in our sauerkraut recipes, but they are also what makes the rye bread taste good. It’s the same with this salad, I love it! However, remember that if you don’t like cilantro, use celery seeds like we do for coleslaw.
- Homemade vinegar dressing: I love the combination of red wine vinegar and olive oil in the deli, so that’s what we use here. The red wine vinegar tastes lighter and less acidic than other vinegar that pairs well with coleslaw. To balance the seasoning, we also stir with a little mustard powder, sugar (only a little) and salt. If you don’t have mustard powder, you can substitute for Dijon mustard sauce. If you want more citrus sauce, try our cilantro lemon salad, which isn’t the mayonnaise either.
When making this vinegar-based coleslaw, add about two-thirds of the seasoning firstand then add more as needed. This way, you will ensure that your color ratio is the right one!
Simple vinegar skin
Deli Counter Subs and our obsession with Sauerkraut inspired the vinegar color. I like red wine vinegar, olive oil and coriander seeds, which remind me of rye or pink bread (use celery seeds if not a fan). It’s light on the feet, easy to make, and lasts in the refrigerator for a few days. I like it!
Made 8 cups
You will need
1 medium cabbage, about 2 pounds, remove the outer leaves
3 medium carrots, peeled and chopped
1/3 cup (80ml) red wine vinegar
3 tablespoons (45 ml) extra olive oil
2½ teaspoons sugar
1¼ teaspoon mustard powder, such as Coleman’s powder, Or instead of 2 to 3 teaspoons Dijon Mustard
1/2 teaspoon fine salt
1/2 teaspoon fresh black pepper
1 teaspoon coriander seeds or celery seeds
direction
1Prepare cabbage: Pass the cabbage through the core and cut off the core. Cut each quart piece into thin slices. Place the chopped cabbage in a nice large bowl (you will have 6 to 8 cups).
2Combined with vegetables: Add the chopped carrots to the cabbage and toss to mix.
3Make dressings: In a separate bowl, stir together vinegar, olive oil, sugar, mustard powder, coriander seeds (or celery seeds), salt and pepper. Taste the acidity and seasoning and adjust as needed. If the dressing tastes too sour, add more sugar and you prefer sweet coleslaw.
4Make coleslaw: Pour two-thirds of the seasoning over the cabbage and carrots and mix. (Clean hands are the fastest tool). If the coleslaw looks dry, add more seasonings. Eat immediately or let it sit in the refrigerator for about an hour to allow the flavor to blend and the cabbage to soften.
5storage: This vinegar coleslaw stays in the refrigerator for up to 2 days. In the past, cabbage became soft and not so crisp.
Adam and Joanne’s Tips
- in advance: Cut the vegetables a day or two in advance and place them in a resealable bag in the refrigerator. Dress up 2 weeks in advance. Combine the cabbage, carrots and dressing together and then serve the day before or on the previous day.
- Store-purchased Coleslaw: You can buy pre-cut cabbage or coleslaw. A large (16 ounce) bag should solve the problem.
- How to serve: This fresh vinegar skin is perfect for dishes you need something to cut the richness or add fresh flavor. Grilled ribs, grilled chicken wings, pulled pork, pork chops and burgers (or black bean burgers!) were very good. Great on sandwiches and tacos too!
- The nutrition facts provided below are estimates.
Nutrition per serving
Service size
1/2 cup
/
Calories
48
/
Total fat
2.8 grams
/
Saturated fat
0.4 g
/
cholesterol
0mg
/
sodium
95.2mg
/
carbohydrate
5.8 grams
/
Dietary fiber
1.5 g
/
Total sugar
3.2g
/
protein
0.9 g
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
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