Sweet Vinegar Coleslaw

Sweet Vinegar Coleslaw is a sweet and tangy non-mayo based coleslaw that makes a great addition to any bbq or picnic. I think it is my very favorite coleslaw recipe. It has a pickled taste to it which I love. This old-fashioned Southern side dish has a light, refreshing flavor that’s perfect for BBQs, cookouts, picnics, potlucks, and summer gatherings.

This Sweet Vinegar Coleslaw recipe can be found in 12 Bones Smokehouse: A Mountain BBQ Cookbook. If you’ve ever eaten at 12 Bones in Asheville, NC, you know they have some seriously good food, especially the Blueberry Chipotle Ribs. OMG!

What Makes This Recipe Special?

Unlike most coleslaw recipes, the dressing is heated before being poured over the cabbage. This slightly softens the vegetables and gives them a lightly pickled flavor that becomes even better after chilling.

Deb Said:

This was SO GOOD!!! It was perfect for our pulled pork sandwiches!!! Everyone loved it! It’s a keeper

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Clous-up of Vinegar Coleslaw in serving bowl.

How To Make Sweet Vinegar Coleslaw

(More detailed instructions and video in recipe card below.)

This southern vinegar coleslaw is made in a slightly nontraditional way. You bring a mixture of vinegar, sugar, and oil to a simmer and add celery seed, salt and pepper plus thinly sliced onion and green pepper. The onion and pepper get soft and pickled in flavor.

Then you pour the hot mixture over coleslaw mix. The cabbage gets a little bit wilted and picks up so much flavor.

Combine sugar, vinegar, and oil in a medium saucepan. Bring to a boil and stir to dissolve sugar. Reduce heat.
Add celery seed, salt, and pepper.
Add onion. Simmer for 1 minute.
Add bell pepper. Simmer 1 minute.
Place coleslaw mix in a large bowl and pour the vinegar mixture over it. Mix well.
Refrigerate at least 4 hours.

Vinegar mixture getting poured into bowl with cabbage.

How To Serve

It’s a super tasty alternative to a mayo-based coleslaw and it makes a refreshing side for the summer months. The tangy vinegar flavor cuts through rich barbecue especially well. It goes perfect with bbq pork, especially Carolina-Style Pulled Pork and Dr. Pepper Pulled Pork. It also goes really well with Brisket. And it is one of my favorite 4th of July Sides.

Storage

Will keep in an airtight container in the refrigerator for a week.

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Sweet Vinegar Coleslaw

Sweet Vinegar Coleslaw is a sweet and tangy non-mayo based coleslaw that makes a great addition to any bbq or picnic.

Course Side Dish

Cuisine Southern

Keyword summer, vegetarian

Prep Time 15

Cook Time 5

Refrigerate 4

Total Time 4 20

Servings

Calories 295kcal

Author Christin Mahrlig

Ingredients

3/4 cup sugar
3/4 cup vegetable oil
3/4 cup apple cider vinegar
1 1/2 teaspoons celery seed
2 teaspoons kosher salt
1 teaspoon black pepper
1 medium onion, thinly sliced
1/2 green bell pepper thinly sliced
2 (16-ounce) bags shredded coleslaw mix

Instructions

Combine sugar, oil, and vinegar in a medium saucepan and bring to a boil. Reduce heat to medium. Stir to dissolve sugar.
Add celery seed, salt and pepper.
Add onion. Cook 1 minute. (Mixture should be gently simmering.)
Add bell pepper. Cook 1 more minute. Remove from heat.
Place cabbage mix in a large bowl. Pour hot sugar mixture over it. Stir to get it mixed in well. Let sit on counter until cabbage is wilted. Cover and refrigerate at least 4 hours or overnight.