Slaws

Tangy Vinegar Coleslaw

Name: Tangy Vinegar Coleslaw
Prep time: 20 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 lbs (900g) green cabbage, shredded; 1 lb (450g) red cabbage, shredded; 2 medium carrots, peeled and grated; 1 small onion, thinly sliced; 1/2 cup (120g) mayonnaise; 1/4 cup (60g) sour cream; 2 tbsp (30g) apple cider vinegar; 1 tbsp (15g) white wine vinegar; 1 tsp (5g) salt; 1/2 tsp (2g) black pepper; 2 tbsp (30g) chopped fresh parsley

By Priya Nair · June 18, 2026 · Slaws

Prep20 min

Cook0 min

Total50 min

Serves8

Tangy Vinegar Coleslaw — Creamy and crunchy coleslaw

I still remember my first taste of a truly great coleslaw. It was at a family picnic, and my aunt had brought a big bowl of her famous slaw. The combination of the crunchy cabbage, the tangy vinegar dressing, and the sweetness of the carrots was absolute perfection. Ever since then, I've been on a mission to recreate that slaw in my own kitchen.

After years of experimenting with different ingredients and techniques, I've finally landed on a recipe that I think comes close to my aunt's legendary slaw. This Tangy Vinegar Coleslaw is made with a mix of green and red cabbage, carrots, and a hint of onion, all bound together with a zesty vinegar dressing. It's the perfect side dish for any summer gathering, and it's incredibly easy to make.

One of the things that sets this slaw apart from others is the use of a combination of mayonnaise and sour cream in the dressing. The mayonnaise adds a rich and creamy element, while the sour cream provides a tangy and refreshing touch. The vinegar, of course, is the star of the show, and I like to use a mixture of apple cider vinegar and white wine vinegar for a balanced flavor.

This slaw is also highly customizable, so feel free to add or subtract ingredients to suit your taste. Some other options you might consider include grated beet, diced bell pepper, or chopped fresh herbs like parsley or dill. The key is to find a balance of flavors and textures that you enjoy, and to not be afraid to experiment and try new things.

Whether you're a coleslaw aficionado like me, or just looking for a new and exciting side dish to add to your repertoire, I hope you'll give this Tangy Vinegar Coleslaw a try. It's a game-changer, and I think you'll love it just as much as I do.

Why You’ll Love This Recipe

This recipe is incredibly easy to make and requires minimal ingredients
The slaw is highly customizable, so you can add or subtract ingredients to suit your taste
The combination of mayonnaise and sour cream in the dressing adds a rich and creamy element
The use of a combination of apple cider vinegar and white wine vinegar provides a balanced flavor
The slaw is perfect for summer barbecues and picnics, and can be made ahead of time
The recipe is budget-friendly and can be made with ingredients you likely already have on hand
The slaw is a great way to get your daily dose of veggies, and is a healthy and nutritious side dish option

Why This Recipe Works

The key to a great coleslaw is all about balance and texture. You want a mix of crunchy and soft elements, as well as a balance of sweet, sour, and savory flavors. In this recipe, the combination of green and red cabbage provides a nice crunch, while the carrots add a pop of color and sweetness. The onion, of course, adds a pungency that helps to balance out the other flavors.

The dressing is also crucial, and I like to make mine with a mixture of mayonnaise, sour cream, and vinegar. The mayonnaise and sour cream add a rich and creamy element, while the vinegar provides a tangy and refreshing touch. By using a combination of apple cider vinegar and white wine vinegar, I can achieve a balanced flavor that's both sweet and sour.

Another important aspect of this recipe is the use of salt and pepper to enhance the flavors. By seasoning the slaw liberally with salt and pepper, I can bring out the natural flavors of the ingredients and add depth and complexity to the dish. Finally, letting the slaw sit for at least 30 minutes before serving allows the flavors to meld together and the cabbage to soften slightly, making it the perfect side dish for any occasion.

Ingredients You’ll Need

To make this Tangy Vinegar Coleslaw, you'll need a few simple ingredients, including cabbage, carrots, onion, mayonnaise, sour cream, vinegar, salt, and pepper. You may already have some of these ingredients in your pantry, and the rest can be easily found at your local grocery store. When shopping for cabbage, look for heads that are heavy for their size and have crisp, green leaves. For carrots, choose ones that are firm and have a bright orange color.

2 lbs (900g) green cabbage, shreddedLook for heads that are heavy for their size and have crisp, green leaves. You can also use a combination of green and red cabbage for a more colorful slaw.
1 lb (450g) red cabbage, shreddedRed cabbage adds a nice pop of color to the slaw, and its slightly sweeter flavor pairs well with the tangy dressing.
2 medium carrots, peeled and gratedChoose carrots that are firm and have a bright orange color. You can also use other colors of carrots, such as yellow or purple, for a more varied slaw.
1 small onion, thinly slicedThe onion adds a pungency to the slaw that helps to balance out the other flavors. You can also use shallots or scallions for a milder flavor.
1/2 cup (120g) mayonnaiseMayonnaise adds a rich and creamy element to the dressing, and helps to bind the ingredients together. You can also use Greek yogurt or sour cream for a tangier dressing.
1/4 cup (60g) sour creamSour cream adds a tangy and refreshing touch to the dressing, and helps to balance out the richness of the mayonnaise.
2 tbsp (30g) apple cider vinegarApple cider vinegar provides a sweet and tangy flavor to the dressing, and pairs well with the cabbage and carrots. You can also use white wine vinegar or white vinegar for a more neutral flavor.
1 tbsp (15g) white wine vinegarWhite wine vinegar adds a crisp and refreshing touch to the dressing, and helps to balance out the sweetness of the apple cider vinegar.
1 tsp (5g) saltSalt enhances the flavors of the ingredients and adds depth and complexity to the slaw. You can also use kosher salt or sea salt for a more nuanced flavor.
1/2 tsp (2g) black pepperBlack pepper adds a nice kick to the slaw, and helps to balance out the other flavors. You can also use white pepper or cayenne pepper for a different flavor.
2 tbsp (30g) chopped fresh parsleyParsley adds a fresh and herbaceous flavor to the slaw, and helps to balance out the richness of the dressing. You can also use other herbs, such as dill or basil, for a different flavor.

Equipment You’ll Need

Large bowlChef's knifeCutting boardGraterMeasuring cups and spoonsWhiskSpatula

How to Make Tangy Vinegar Coleslaw

1
In a large bowl, combine the shredded green and red cabbage, grated carrots, and thinly sliced onion.
2
In a separate bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, white wine vinegar, salt, and black pepper until smooth.
3
Pour the dressing over the cabbage mixture and toss until the slaw is well coated.
4
Let the slaw sit at room temperature for at least 30 minutes to allow the flavors to meld together.
5
Just before serving, sprinkle the chopped parsley over the top of the slaw and toss to combine.
6
Taste and adjust the seasoning as needed.
7
Cover the bowl with plastic wrap and refrigerate the slaw for at least 30 minutes to allow the flavors to chill and meld together.
8
When ready to serve, give the slaw a good stir and adjust the seasoning as needed.
9
Serve the slaw chilled, garnished with additional parsley if desired.
10
You can also make the slaw ahead of time and store it in the refrigerator for up to 24 hours.
11
If you're making the slaw ahead of time, you can also add the parsley just before serving for a fresher flavor.
12
To add some extra crunch to the slaw, you can also sprinkle some chopped nuts or seeds over the top just before serving.

Expert Tips

Make sure to shred the cabbage and grate the carrots just before making the slaw, as this will help to preserve their crunch and texture.
If you're not a fan of raw onion, you can also cook the onion in a little bit of oil until it's softened and caramelized before adding it to the slaw.
To add some extra flavor to the slaw, you can also add some grated ginger or garlic to the dressing.
If you're making the slaw ahead of time, you can also add some lemon juice to the dressing to help to preserve the color and texture of the cabbage.
To make the slaw more substantial, you can also add some cooked chicken or bacon to the mixture.
You can also use different types of vinegar, such as balsamic or white wine vinegar, to give the slaw a unique flavor.
To add some extra creaminess to the slaw, you can also add some Greek yogurt or sour cream to the dressing.
You can also make the slaw in a food processor or blender for a more uniform texture.

Common Mistakes to Avoid

Not shredding the cabbage and grating the carrots just before making the slaw, which can result in a slaw that's soggy and lacking in texture.
Not letting the slaw sit for at least 30 minutes to allow the flavors to meld together, which can result in a slaw that's disjointed and lacking in flavor.
Not using enough dressing, which can result in a slaw that's dry and flavorless.
Not seasoning the slaw liberally with salt and pepper, which can result in a slaw that's bland and unappetizing.
Not adding the parsley just before serving, which can result in a slaw that's lacking in freshness and flavor.
Not making the slaw ahead of time and storing it in the refrigerator, which can result in a slaw that's not chilled and refreshing.

Variations and Substitutions

Adding some diced bell pepper or chopped fresh herbs to the slaw for extra flavor and texture.
Using different types of vinegar, such as balsamic or white wine vinegar, to give the slaw a unique flavor.
Adding some cooked chicken or bacon to the slaw for extra protein and flavor.
Using Greek yogurt or sour cream instead of mayonnaise for a tangier and creamier dressing.
Adding some grated ginger or garlic to the dressing for extra flavor.
Using different types of cabbage, such as napa or savoy, for a different texture and flavor.
Adding some chopped nuts or seeds to the slaw for extra crunch and texture.

What to Serve With Tangy Vinegar Coleslaw

This Tangy Vinegar Coleslaw is the perfect side dish for any summer gathering, and it pairs well with a variety of dishes, including grilled meats, seafood, and vegetables. You can also serve it as a topping for sandwiches or salads, or as a side dish for picnics and barbecues.

Some other dishes that you might consider serving with this slaw include grilled chicken or fish, roasted vegetables, or a hearty bowl of soup. You can also use the slaw as a topping for tacos or nachos, or as a side dish for a summer salad.

Grilled chicken or fishRoasted vegetablesHearty bowl of soupTacos or nachosSummer saladSandwiches or wraps

Make-Ahead, Storage, Freezing and Reheating

This Tangy Vinegar Coleslaw can be made ahead of time and stored in the refrigerator for up to 24 hours. To store the slaw, simply cover the bowl with plastic wrap and refrigerate until ready to serve.

You can also make the slaw and store it in an airtight container in the refrigerator for up to 3 days. To freeze the slaw, simply place it in an airtight container or freezer bag and store it in the freezer for up to 2 months.

When you're ready to serve the slaw, simply thaw it overnight in the refrigerator and give it a good stir before serving. You can also add some fresh parsley or other herbs to the slaw just before serving for a fresher flavor.

To reheat the slaw, simply place it in the microwave or oven until it's warmed through. You can also add some extra dressing to the slaw if it's become too dry or flavorless.

Frequently Asked Questions

What type of cabbage is best for this recipe?

You can use either green or red cabbage, or a combination of both. Green cabbage has a milder flavor, while red cabbage has a slightly sweeter flavor and a more vibrant color.

Can I use different types of vinegar?

Yes, you can use different types of vinegar, such as balsamic or white wine vinegar, to give the slaw a unique flavor.

How far ahead can I make the slaw?

You can make the slaw up to 24 hours ahead of time and store it in the refrigerator until ready to serve.

Can I freeze the slaw?

Yes, you can freeze the slaw for up to 2 months. Simply place it in an airtight container or freezer bag and store it in the freezer.

How do I reheat the slaw?

You can reheat the slaw in the microwave or oven until it's warmed through. You can also add some extra dressing to the slaw if it's become too dry or flavorless.

Can I use Greek yogurt or sour cream instead of mayonnaise?

Yes, you can use Greek yogurt or sour cream instead of mayonnaise for a tangier and creamier dressing.

Can I add other ingredients to the slaw?

Yes, you can add other ingredients to the slaw, such as diced bell pepper or chopped fresh herbs, to give it extra flavor and texture.

How do I prevent the slaw from becoming soggy?

To prevent the slaw from becoming soggy, make sure to shred the cabbage and grate the carrots just before making the slaw, and don't over-dress the slaw with too much dressing.

The Full Recipe

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