Tangy Coleslaw With Vinegar Dressing

Tangy Coleslaw With Hot Vinegar Dressing

The Spruce / Diana Rattray

  • Total: 17 mins
  • Prep: 15 mins
  • Cook: 2 mins
  • Yield: 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 servings
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.


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  • 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
     The Spruce
  2. Combine shredded cabbage with sliced onion.

    Coleslaw recipe
     The Spruce
  3. Combine dressing ingredients in a saucepan and bring to boil. Pour over cabbage and toss.

    Coleslaw recipe
     The Spruce
  4. Cool the coleslaw and then refrigerate until serving time. 

    Coleslaw recipe
     The Spruce
  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.