This no mayo Old Fashioned Coleslaw is crisp, tangy, and full of flavor, with finely shredded cabbage and onion tossed in a zesty vinegar dressing. It's an easy, budget-friendly American classic that's perfect for summer gatherings. Pair it with BBQ Pulled Pork Sliders or Pesto Pasta Salad for a simple, satisfying picnic spread.
Why You'll Love This No Mayo Coleslaw Recipe
This coleslaw recipe is a wonderful side dish for any occasion. Its tangy vinegar dressing and crunchy cabbage create a delightful combination. Plus, since there's no mayonnaise, it stands up well to summer picnics and potlucks without worry.
- Crisp and Refreshing: The finely shredded cabbage and tangy dressing create a wonderfully crisp and refreshing texture that complements any meal.
- Budget-Friendly: Made with common, inexpensive ingredients, this recipe is easy on your wallet while still delivering big on flavor.
- Picnic Perfect: Since it's made with a vinegar-based dressing, this coleslaw holds up beautifully at outdoor gatherings, making it ideal for summer picnics and barbecues.
Ingredients Overview
The key ingredients in this old fashioned, vinegar dressed coleslaw are pre-packaged coleslaw mix (or shredded green cabbage, some red cabbage, and some shredded carrot), onion, vinegar, sugar, oil, and spices. The cabbage is the star of the show, and it should be shredded as thinly as possible.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make This Old Fashioned Amish Coleslaw Recipe
This Pennsylvania Dutch salad is easy to make and can be customized easily. You can add carrots, red cabbage, or even fruit to the slaw. You can also adjust the amount of vinegar or sugar to your taste.
Step 1: Empty the bag of coleslaw mix into a large mixing bowl, or if using cabbage and carrots, shred them finely into a bowl.
Step 2: Add the finely diced onion, or the chopped green onions.
Step 3: In a small bowl, whisk together the red wine vinegar, sugar, vegetable oil, salt, and pepper. Pour the vinegar dressing over the bowl of shredded cabbage mixture.
Step 4: Toss to coat the shredded cabbage and chill for 30 minutes to 2 hours before serving.
Serving Suggestions
This vinegar dressed coleslaw is safe at summer picnics, and also makes a fantastic topping for sandwiches and wraps, including Chili Lime Shrimp Tacos and Lamb Kofta Kebabs. Enjoy this classic on its own or as part of any meal.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- Freshly Shredded Vegetables: Instead of a pre-made coleslaw mix, finely shred fresh green cabbage, red cabbage, onion, and carrot for a brighter, more flavorful base.
- Sweetener Alternatives: Adjust the sweetness by swapping granulated sugar for honey, maple syrup, or a sugar substitute to suit your taste.
- Add-ins for Texture and Flavor: Incorporate other ingredients like chopped bell peppers, celery, or a sprinkle of poppy seeds for extra crunch and a subtle flavor change.
Tips for Success
Here are a few tips for making this recipe:
- Shred Finely: For the best texture, shred your cabbage and other vegetables as finely as possible. This allows the dressing to coat every piece and creates a more delicate coleslaw.
- Chill Ingredients: Start with very cold cabbage and other vegetables. Chilling them beforehand helps maintain crispness and makes for a more refreshing coleslaw.
- Rest for Flavor: After mixing, let the coleslaw chill in the refrigerator for at least 30 minutes (or even longer). This allows the flavors to meld and the cabbage to soften slightly, improving the overall taste.
- Adjust Sweetness and Tanginess: Taste the dressing before adding it to the vegetables. You can easily adjust the sugar for more sweetness or a bit more vinegar for extra tang to suit your preference.
- Don't Overdress: Add the dressing gradually to the shredded vegetables, tossing well after each addition. It's easier to add more dressing than to correct an overly dressed coleslaw.
Storage Options
Some recommended storage options for this recipe are:
- Refrigeration: Store leftover coleslaw in an airtight container in the refrigerator for 3-5 days.
- Freezing: This coleslaw is not recommended for freezing. The cabbage will become mushy and watery after thawing due to its high water content and the vinegar dressing.
Related Recipes
- Dutch Oven Chicken and Sausage Gumbo
- Cilantro Lime Coleslaw
- Traeger Smoked Chicken Breasts
- Slow Cooker Old Fashioned Stuffed Peppers
- Air Fryer Cabbage
Frequently Asked Questions
Yes, you can use the shredding disc of a food processor for quick work. Just be careful not to over-process, or you'll end up with mush instead of finely shredded cabbage.
While this is an "old fashioned" vinegar-based coleslaw, you certainly can add a tablespoon or two of mayonnaise for a creamy touch if you prefer, but it will change the traditional profile and outdoor stability.
For best crispness, it's ideal to make it at least 30 minutes to an hour before serving to let the flavors meld, but no more than 24 hours in advance. Beyond that, the cabbage can start to soften too much.
This can happen if the cabbage isn't thoroughly drained after washing, or if it sits too long. Salting the cabbage and letting it drain for 30 minutes before mixing can help draw out excess water.
Picnic Recipes
Get The Recipe!
Old Fashioned Coleslaw
Equipment
- Box Grater
- Cuisinart Food Processor
- Swedish Whisk
Ingredients
- 16 oz slaw mix or small head of cabbage shredded
- 1 small carrot shredded if using head of cabbage
- ½ onion diced finely, or 5 green onions, chopped.
- ¼ cup red wine vinegar
- 2 tablespoon sugar or honey
- 2 tablespoon vegetable oil or olive oil
- salt to taste
- black pepper to taste
Instructions
- Empty the bag of coleslaw mix into a large mixing bowl.PRO TIP: Or, shred a small head of cabbage and one small carrot in your food processor instead of using pre-made coleslaw mix.16 oz slaw mix, 1 small carrot
- Add the finely diced onion, or the chopped green onions.½ onion
- In a small bowl, whisk together the red wine vinegar, sugar, vegetable oil, salt, and pepper.¼ cup red wine vinegar, 2 tablespoon sugar, 2 tablespoon vegetable oil, salt, black pepper
- Pour the vinegar dressing over the bowl of shredded cabbage mixture.
- Toss to coat the shredded cabbage and chill for 30 minutes to 2 hours before serving.
Notes
- Shred Finely: For the best texture, shred your cabbage and other vegetables as finely as possible. This allows the dressing to coat every piece and creates a more delicate coleslaw.
- Chill Ingredients: Start with very cold cabbage and other vegetables. Chilling them beforehand helps maintain crispness and makes for a more refreshing coleslaw.
- Rest for Flavor: After mixing, let the coleslaw chill in the refrigerator for at least 30 minutes (or even longer). This allows the flavors to meld and the cabbage to soften slightly, improving the overall taste.
- Adjust Sweetness/Tanginess: Taste the dressing before adding it to the vegetables. You can easily adjust the sugar for more sweetness or a bit more vinegar for extra tang to suit your preference.
- Don't Overdress: Add the dressing gradually to the shredded vegetables, tossing well after each addition. It's easier to add more dressing than to correct an overly dressed coleslaw.
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