Coleslaw with Vinegar or Creamy Dressing

Coleslaw made with vinegar or mayonnaise dressing. Diana Rattray
  • 15 mins
  • Prep: 15 mins,
  • Cook: 0 mins
  • Yield: 10-12 servings
Ratings (13)

This coleslaw recipe offers two preparations. It can be made with a basic vinegar dressing or you can add mayonnaise for a creamy dressing.

Feel free to cut the sugar down if you like a less sweet coleslaw. I like onion in coleslaw, but I often use a dash of onion powder instead of freshly grated onions. 

What You'll Need

  • 4 to 5 cups shredded cabbage (about 1 medium head)
  • 1 medium green pepper (thinly sliced)
  • 3 carrots (coarsely shredded)
  • 2 tablespoons sweet onion (grated)
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/4 cup vinegar
  • 2 tablespoons vegetable oil
  • Optional: mayonnaise

How to Make It

In a large bowl, toss the shredded cabbage, green pepper, carrots, and onion. Cover and chill thoroughly.

In a small bowl, combine the sugar, salt, vinegar, and oil. Blend well.

Pour the dressing over the cabbage mixture and toss before serving.

If creamier coleslaw is desired, stir in some mayonnaise, about 1 tablespoon at a time, until creamy.

Makes about 5 to 6 cups of coleslaw.

I also like this popular vinegar-based Carolina slaw, and it's especially good on pulled pork sandwiches or fish tacos.

 This creamy coleslaw, the light summer slaw, and this red cabbage slaw are excellent choices as well. For a change of pace, try this coleslaw with pineapple.

Tips and Variations

  • Add about 1 teaspoon of celery seeds to the dressing or replace the salt with celery salt.
  • Add about 1/2 teaspoon of onion powder in place of the grated onion.
  • Use about 1 1/2 pounds of commercial coleslaw mix in place of the cabbage and carrots. If desired, add the bell pepper and onion.
Nutritional Guidelines (per serving)
Calories 63
Total Fat 2 g
Saturated Fat 0 g
Unsaturated Fat 2 g
Cholesterol 0 mg
Sodium 28 mg
Carbohydrates 10 g
Dietary Fiber 2 g
Protein 1 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)