This recipe for Easy Cider Vinegar Coleslaw in 1 Hour is a lighter, brighter alternative to its creamy, mayonnaise-based cousin. It’s a little tart from the cider vinegar, and a little sweet. And a touch of sesame oil adds subtle Asian notes to this simple salad.
Because it’s so simply dressed, it lends itself as a standalone side with salmon or chicken, and really lightens up a rich BBQ pork or chicken sandwich when added as a topping. But honestly, my favorite way to eat this salad is right out of the container for a quick snack.
If you’re looking for a pretty, easy, and delicious coleslaw recipe without mayo, read on.
Jump to RecipeTable of Contents
You Should Name This Coleslaw Recipe After Isaac Teslaa!
My husband is very clever with wordplay, so when he suggested I name this recipe “Teslaa Coleslaw”, I won’t deny that the thought of naming a recipe after the Michigan native who’s living out his dream to play football as a wide receiver for his beloved team and mine – the Detroit Lions – was tempting. Absurdly tempting.
When I finally got over my initial love of the idea and declared I would be taking a more traditional direction with the title of this recipe, I was informed that some people on the team have been trying out the nickname “Slaw” on him. This was hubby’s counterpoint when I objected. We’ll see if the nickname sticks.
Although the idea of naming a recipe after my new favorite player is very tempting, I like the kid too much to do that to him – so this funny story and a new season T-shirt sporting the number 18 and his name on the back will have to suffice. Reason prevails!
Could This Easy Cider Vinegar Coleslaw in 1 Hour Be Any Prettier?
As my sister likes to say, “we first eat with out eyes.” I don’t disagree. Smell often captures me first, but when I look at food – any types of food – I am studying the color, the texture, the presentation and the overall appearance of the dish before I even decide if I want to taste. Even when I look at the simplest dishes like this humble slaw recipe I see nature’s art in edible form.
Look at the beautiful colors of the red cabbage and carrots against the light canvas of the green cabbage and the accent of color by the parsley and scallions!
Purple is one of my favorite colors, so any time I can work it into a recipe naturally, it just makes me happy. Such is the case with this simple coleslaw recipe.
Keeping It Simple From Start to Finish With This Easy Coleslaw Recipe.
I often struggle with posting a recipe as simple as this one. It feels like there should be more to it than there is, but some of the most lovely things in life aren’t complicated, expensive, or time-consuming. They’re perfect in their simplicity – like a good cup of coffee, or a hand-picked apple from your local orchard. This is one of those simple recipes from start to finish that feels like it should require more effort than it does while still delivering a salad that’s visually stunning and big on flavor.
So with that said, here’s all you need to know about this easy coleslaw recipe:
- Prepare the dressing first. Start by mixing your dressing and letting it rest while you prepare your vegetables for this salad. This gives the sugar the time it needs to dissolve completely.
- Yes, you need the sugar. Cider vinegar can be quite sharp. The sugar helps to cut the tartness of the vinegar. You can substitute honey, but look for a light, spring-pull honey with a mild flavor. Darker honey can hijack the flavor of this simple slaw, so stick with a light one. . Alternatively, you can also use agave nectar to sweeten this salad.
- Prep your vegetables. I like the specific ratios of green cabbage, red cabbage, and carrots in this recipe. However, if you get in a bind, you can use a prepared slaw blend for the cabbage and carrots portion of the recipe.
- Don’t skip the resting stage. Something magical happens as this coleslaw recipe sits. The ingredients get happy, the dressing mellows, and everything just tastes better after it’s had an hour to sit. Let the slaw rest in the refrigerator before giving it a final toss and serving.
- Optional Additions. A sprinkle of roasted, sliced almonds are a nice addition to this salad, as well.
To Use Mayonnaise or Not? That’s a Fair Question.
I love a good mayonnaise-based coleslaw, but sometimes I find creamy ones a bit heavy and bland. I like spice and variety in my food.
One of the first recipes I posted on the MOstly Bakes blog was my recipe for Roasted Chilies and Pineapple Slaw, and it’s one that I continue to make regularly. This creamy, mayonnaise-based slaw is slightly sweet with a little heat and just enough dressing to make it creamy, but not heavy. The Napa cabbage offers a milder flavor than the green cabbage typically used in coleslaw recipes..
Ultimately, there is no right or wrong choice when weighing whether a creamy or vinegar-based coleslaw is better. It all comes down to personal taste. What I can tell you definitively is that both of these recipes pair well with pulled pork. If you’re If you’re looking for coleslaw recipes for pulled pork, create a little interactive fun at your next BBQ or tailgate party, by making a batch of each of these slaws and survey your guests on which they prefer.
I find food is a great conversation starter and it’s a deliciously fun way to get people talking, so have fun with it. .
Let’s Get Social!
Thank you for visiting the MOstly Bakes food blog. For more small-batch, big-flavor recipes straight from my kitchen to yours, please subscribe to our newsletter and follow us on social media via Instagram, Facebook, and Pinterest.
Blessings and enjoy!
Easy Cider Vinegar Coleslaw in 1 Hour
Course: SidesCuisine: AmericanDifficulty: Easy6
servings15
minutes1
hourA lightly dressed and bright alternative to creamy cole slaw.
Ingredients
- For the slaw
6 cups green cabbage, shredded
1 cup carrot matchsticks
1 cup red cabbage, shredded
1/4 cup scallions, thinly sliced
1 Tbsp. fresh parsley, chopped
- For the dressing
1/3 cup cider vinegar
2 1/2 Tbsp. vegetable oil
3 Tbsp. white granulated sugar
1/8 tsp. sesame oil
Salt and Pepper to taste
Directions
- Prepare the dressing
- Combine the cider vinegar, oil, sugar, and sesame oil. Set aside.
- Prepare the slaw
- In a large mixing bowl, combine the fresh ingredients and the dressing.
- Transfer to the refrigerator and allow the slaw to rest for one hour. After one hour, remove the slaw from the refrigerator and give it a thorough toss. Season with salt and pepper to taste and serve.
