Tangy Coleslaw With Vinegar Dressing

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 10/02/20
Tangy Coleslaw With Hot Vinegar Dressing

The Spruce / Diana Rattray
Prep: 15 mins
Cook: 2 mins
Total: 17 mins
Servings: 6 to 8 servings
Nutritional Guidelines (per serving)
304 Calories
19g Fat
34g Carbs
2g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 304
% Daily Value*
Total Fat 19g 24%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 30mg 1%
Total Carbohydrate 34g 12%
Dietary Fiber 3g 11%
Protein 2g
Calcium 53mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This tangy coleslaw is made with a simple sweet and hot vinegar dressing and is an excellent coleslaw to use as a topping for pulled pork or pulled chicken sandwiches. It's a delicious topping for burgers, or serve it along with a ham or pork dinner, fried shrimp, oysters, or fish and chips. It would be fantastic on fish tacos!

The hot dressing wilts the cabbage somewhat and acts as a marinade. You get all of the flavors with less fat and sugar clinging to the cabbage than a typical mayonnaise dressing.

1:06

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Ingredients

  • 1 cabbage (finely shredded or about 1 1/2 to 2 pounds of packaged shredded coleslaw mix)
  • 1 onion (medium red, quartered and thinly sliced)
  • For the Dressing
  • 1 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon mustard (dry)
  • 1 teaspoon celery seeds
  • 1 cup vinegar
  • 2/3 cup vegetable oil

Steps to Make It

  1. Gather the ingredients.

    Coleslaw recipe ingredients
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  2. Combine shredded cabbage with sliced onion.

    Cabbage and onion in a bowl
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  3. Combine dressing ingredients in a saucepan and bring to boil. Pour over cabbage and toss.

    Wet ingredients in a pan poured into the bowl of cabbage and onions.
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  4. Cool the coleslaw and then refrigerate until serving time.

    Coleslaw in a red ramekin.
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  5. Enjoy!

Recipe Variations

  • Add 1 medium shredded or julienne-cut carrot to the coleslaw.
  • Add about 1/4 cup of thinly sliced radish.
  • Add about 1 cup of shredded red cabbage to the coleslaw.

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