Tangy Vinegar Slaw
No-mayo cabbage slaw, sharp and crunchy — the cookout side that cuts through anything rich.
Discover smart recipes
Sign up on Homecooked to cook this recipe as the chef intended, with parallel steps and built-in timers guiding you along the way. Stock your pantry to discover more recipes you can cook with the ingredients you have at home.
Join HomecookedIngredients
- ½ head Cabbage
- 2 Carrot
- 3 tbsp Red wine vinegar
- 1 tbsp Sugar
- 3 tbsp Neutral oil
- 1 tsp Salt
- 1 tsp Dijon mustard (optional)
Method
- Quarter the cabbage, cut out the core, and shred it as finely as you can with a sharp knife.
- Peel the carrots and grate them on the large holes of a box grater.
- In a large bowl, whisk the vinegar, sugar, mustard, salt, and oil until the sugar fully dissolves.
- Toss the cabbage and carrots through the dressing, then let the slaw sit for 10 minutes — it softens slightly and the flavor blooms.
- Toss the slaw once more and serve it cold or at room temperature.
Nutrition per serving
Estimated from ingredients; varies with exact portions and brands.
About Tangy Vinegar Slaw
Tangy vinegar slaw is the no-mayo cabbage salad of American cookouts and barbecue joints, dressed in a sharp vinaigrette instead of a creamy base. Shredded cabbage and grated carrot are tossed in a whisk of red wine vinegar, sugar, Dijon, oil, and salt — a dressing built to be bright and puckering rather than rich. The Dijon does quiet work here, emulsifying the dressing so it clings evenly to every strand and adding a low background hum of spice.
Its whole reason for being is contrast: crisp, cold, and acidic, it cuts straight through anything fatty, which is why it lives next to pulled pork, ribs, fried chicken, and rich sandwiches. Letting the dressed slaw sit for ten minutes is worth the wait, softening the cabbage just slightly and letting the flavors bloom and marry. It stays crunchy far longer than a mayo slaw, making it a good make-ahead side for a crowd. Serve it cold or at room temperature, and it'll only taste better after an hour in the fridge.
Tangy Vinegar Slaw: frequently asked questions
How many calories are in Tangy Vinegar Slaw?
One serving of Tangy Vinegar Slaw has about 101 calories, with 1g of protein, 8g of carbs, 8g of fat and 2g of fiber. These are estimates based on the ingredient amounts in this recipe and will vary with your exact portions and brands.
Is Tangy Vinegar Slaw gluten-free?
Based on its ingredients, Tangy Vinegar Slaw has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
Do I need every ingredient to make Tangy Vinegar Slaw?
The core ingredients are essential, but you can leave out dijon mustard — it's optional and mainly there for extra flavor or finish.
How many servings does Tangy Vinegar Slaw make?
This recipe makes 6 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.