Tangy Coleslaw With Vinegar Dressing

Tangy Coleslaw With Hot Vinegar Dressing
Diana Rattray
  • 17 mins
  • Prep: 15 mins,
  • Cook: 2 mins
  • Yield: 6 to 8 Servings
Ratings (81)

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.

What You'll Need

  • 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

How to Make It

  1. Combine shredded cabbage with sliced onion.
  2. Combine dressing ingredients in a saucepan and bring to boil. Pour over cabbage and toss.
  3. Cool the coleslaw and then refrigerate until serving time. 

Tips and 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.
Nutritional Guidelines (per serving)
Calories 304
Total Fat 19 g
Saturated Fat 1 g
Unsaturated Fat 13 g
Cholesterol 0 mg
Sodium 30 mg
Carbohydrates 34 g
Dietary Fiber 3 g
Protein 2 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)