Tangy Vinegar Coleslaw is a delicious, refreshing dish that stands out from its creamy counterparts. With crisp vegetables coated in a tangy, slightly sweet dressing, this coleslaw offers an incredible burst of flavor in every bite. The combination of apple cider vinegar and maple syrup adds a delightful contrast that makes this dish perfect for summer picnics, barbecues, or even just a light lunch. It’s not only easy to whip up but also requires minimal ingredients, making it accessible for everyone, regardless of culinary skill.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Tangy Vinegar Coleslaw (No Mayo, Summer-Ready)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Tangy Vinegar Coleslaw (No Mayo, Summer-Ready)

Tangy Vinegar Coleslaw (No Mayo, Summer-Ready)

I first discovered this gem during a sunny afternoon BBQ with friends, where the traditional mayo-laden varieties just didn’t appeal to me. The crispness of the coleslaw paired with that zesty dressing immediately refreshed everything. In contrast to store-bought options that can be overly rich, this is a bright and tantalizing accompaniment. If you’re looking for an easy, budget-friendly recipe that will please a crowd, look no further. I guarantee you’ll want to make this Tangy Vinegar Coleslaw time and again!

Why You’ll Love This Recipe

Simple & Quick: Whip up this coleslaw in just about 10 minutes, then let it chill!
Irresistible Flavor: The tanginess of the apple cider vinegar combined with the sweetness of maple syrup gives an addictive flavor.
Eye-Catching Appeal: The colorful cabbage and carrots make this slaw a beautiful and inviting dish.
Flexible Serving: Perfect as a side for BBQ, a topping for sandwiches, or even a light snack.
Diet-Friendly Options: Naturally vegan and gluten-free, making it suitable for various dietary needs.

Ingredients You’ll Need

1 bag pre-packaged coleslaw mix (14-16 ounces): This usually includes cabbage and carrots, providing a colorful base for your coleslaw. Using pre-packaged saves time, but feel free to chop your own!
1/2 cup apple cider vinegar: This adds an irresistible tang. Look for unfiltered types for a more complex flavor.
1/4 cup maple syrup: Acts as the sweetener, balancing the acidity of the vinegar. Pure maple syrup offers the best flavor, but you can substitute with agave syrup if needed.
2 tbsp Dijon mustard: This adds depth and a bit of spice to the dressing. If you prefer milder flavors, you can switch to yellow mustard.
1 tsp celery seeds: These seeds provide a wonderful aromatic flavor that enhances the slaw. If you don’t have them, you can omit them or try using caraway seeds instead.
Salt and pepper to taste: Just a dash enhances all the flavors, and you can adjust according to your preference.

How to Make Tangy Vinegar Coleslaw (No Mayo, Summer-Ready)

Mix the Coleslaw Base: Open the bag of coleslaw mix and carefully empty it into a large bowl. Ensure the cabbage and carrots are evenly distributed.
Prepare the Dressing: In a smaller bowl, combine 1/2 cup apple cider vinegar, 1/4 cup maple syrup, 2 tablespoons Dijon mustard, and 1 teaspoon celery seeds. Whisk everything together until the mixture is well combined and smooth.
Combine and Toss: Pour the dressing over the coleslaw and toss everything until the slaw is completely coated in the dressing. Taste the mixture and season with salt and pepper as desired.
Chill: For the best flavor, let the slaw chill in the fridge for at least an hour or, optimally, overnight. However, if you’re in a hurry, it can be served immediately!

Storing & Reheating

Store any leftover coleslaw in an airtight container in the refrigerator, where it will stay fresh for up to 3 days. If you’d like to freeze it, pack the coleslaw in an airtight container or freezer bag, ensuring as much air as possible is removed, for a maximum of 3 months. When you’re ready to serve it again, simply thaw it in the fridge and give it a toss before serving. Keep in mind that the texture may soften after freezing, so it’s best enjoyed fresh if possible.

Chef’s Helpful Tips

Avoid using too much salt early on; it can draw excess moisture from the vegetables.
Opt for apples when mixing in fruits; they pair beautifully with the tangy dressing and add crunch.
For a crunchier texture, let the coleslaw rest for a shorter time before serving.
Adjust the sweetness of your dressing by adding more or less maple syrup according to your liking.
Looking to enhance flavors? A sprinkle of fresh herbs like cilantro or parsley can elevate your slaw.

Tangy Vinegar Coleslaw is a crowd-pleaser that’s bursting with freshness and flavor. Plus, it’s so easy to customize! You can add in chopped bell peppers, jalapeños for heat, or even some sliced green onions to enhance the flavor profile. Whether you’re serving it at a gathering or enjoying it on your own, this recipe is bound to become a staple in your summer menu. The best part is, once you nail down the basics, you can experiment with other ingredients and flavors to make it truly yours.

Recipe FAQs

Can I use different types of cabbage for this coleslaw?

Absolutely! While a pre-packaged mix generally includes green cabbage and carrots, feel free to use red cabbage for a pop of color or even Napa cabbage for a softer texture. Each variety will offer a unique twist to your coleslaw.

How long does this coleslaw last in the fridge?

The coleslaw should last about 3 days in the refrigerator. After that, the texture might start to soften, but if it’s kept in an airtight container, you should be good for a little while longer.

Can I adjust the sweetness of the dressing?

Definitely! If you prefer a sweeter coleslaw, simply add additional maple syrup or a touch of sugar. Conversely, if you like it tarter, reduce the amount of maple syrup to suit your taste preferences.

Can I add other ingredients to this coleslaw?

You can customize your coleslaw endlessly! Add-ins like diced apples, raisins, or chopped nuts (such as walnuts or pecans) can enhance both the flavor and texture. Just keep in mind that any added ingredients may alter the overall crispness of the dish.

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Tangy Vinegar Coleslaw (No Mayo, Summer-Ready)

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Author: Danae
Prep Time: 65 minutes
Cook Time: 65 minutes
Total Time: 2 hours 10 minutes
Yield: 6 servings 1x
Category: Salads
Method: Tossing
Cuisine: American

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Description

This Tangy Vinegar Coleslaw is a delightful mix of fresh ingredients and zesty flavors, perfect for summer gatherings. With no mayo, it’s a light and healthy choice, featuring a wonderful balance of apple cider vinegar, maple syrup, and Dijon mustard, making it a tasty accompaniment for any meal.

Ingredients

Scale

1 bag pre-packaged coleslaw of choice (14–16 ounce)
1/2 cup apple cider vinegar
1/4 cup maple syrup
2 tbsp dijon mustard
1 tsp celery seeds
salt and pepper to taste

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Instructions

Open the bag of coleslaw mix and empty it into a large bowl.
In a small bowl, combine the apple cider vinegar, maple syrup, Dijon mustard, and celery seeds. Whisk until well mixed.
Pour the dressing over the coleslaw and toss well to coat evenly. Adjust seasoning with salt and pepper to taste.
For optimal flavor, chill the coleslaw for at least one hour or overnight before serving, although it can be enjoyed right away.

Notes

For extra crunch, consider adding shredded carrots or sliced bell peppers.
This slaw pairs perfectly with grilled meats or as a filling for sandwiches.