Go Back
+ servings
Vinegar coleslaw in a glass dish.
Print Recipe
5 from 1 vote

Vinegar Coleslaw

This Vinegar Coleslaw is delicious, tangy, and wonderfully crisp. It's made with an apple cider vinegar base, so it packs a punch of flavor and pairs perfectly with all your rich grilled and smoked BBQ.
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Side Dish
Cuisine: American
Keyword: Vinegar Coleslaw
Servings: 16 people
Author: Susie Bulloch (heygrillhey.com)


  • 1 head green cabbage chopped
  • ½ head purple cabbage chopped
  • 2 cups carrots chopped (optional)
  • ¼ cup green onions chopped (optional)

Vinegar Dressing

  • 1 cup apple cider vinegar
  • ½ cup water
  • ¼ cup brown sugar
  • 2 Tablespoons salt
  • 1 Tablespoon black pepper
  • 1 Tablespoon red pepper flakes


  • Chop the cabbage. Using a sharp knife, chop the green and red cabbage and combine with the carrots and green onions in a large serving bowl.
  • Make the dressing. In a smaller bowl, whisk together all of the ingredients for the dressing. Pour the dressing over the coleslaw vegetables just before serving and toss gently to combine.
  • Enjoy. This vinegar coleslaw is best eaten day-of (the cabbage will begin to go soggy after a while), but it will last 3-5 days in the refrigerator.



Calories: 30kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 19mg | Potassium: 110mg | Fiber: 1g | Sugar: 5g | Vitamin A: 320IU | Vitamin C: 17.8mg | Calcium: 24mg | Iron: 0.4mg