A Vinegar Based Coleslaw you can serve with almost anything! This secretly healthy coleslaw is light, delicious & quick to make with NO mayo!
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This healthy coleslaw recipe is a fantastic topping to pulled pork and chicken sandwiches, or an easy side with your weeknight dinner!
It comes together in minutes and couldn’t be easier to make.
Whether you prefer your coleslaw creamy or plain, we have you covered with options for both (no mayo necessary!) While we like our healthy creamy coleslaw, the vinegar based version is so much lighter and just as delicious!
Enjoy this fresh, healthy side dish at your next summer barbeque or potluck!
3 reasons to make vinegar based coleslaw
I’ll be honest, I’ve never liked coleslaw until we started making it this way. Here’s why you should try it!
- No mayo – I’m not a fan of mayo at all (the texture gives me the ick!) If you’re like me and can’t stand mayo, this recipe will be great for you.
- Easy to make – Whisk together a few pantry staples and toss it with a bag of coleslaw mix, it’s that simple!
- Great way to get in extra veggies – I’m always looking for ways to get more veggies in, and this coleslaw is really flavorful. I can easily eat 2-3 cups of veggies this way.
Ingredients for this recipe
Here’s what we use to make the best vinegar coleslaw:
- honey – hot honey or maple syrup also work well
- lemon juice – don’t use the bottled kind, squeeze them fresh (it really makes a difference)
- vinegar – white wine vinegar works best here, but you can also sub apple cider vinegar
- extra virgin olive oil – gives the coleslaw a little bit of richness
- dijon mustard – we also like this with whole grain mustard!
- salt, pepper, garlic powder, paprika
- coleslaw mix – almost all grocery stores sell the preshredded cabbage/carrot mix – it’s way too much work to cut up yourself, save the time and effort, and just buy a bag of it!
Greek yogurt is optional if you want to make a healthy creamy coleslaw – notes on how to do that are included below!
You can find substitutions for all of these ingredients below in the green shaded box.
How to Make Vinegar Slaw
- In a large bowl, combine all of your wet ingredients and whisk together until combined. Add your dry seasonings and whisk again until combined.
- Add your coleslaw mix to the bowl and mix until evenly coated.
- Recommend: Refrigerate in a covered container for a few hours before serving.
ingredient substitutions and recipe variations
Honey: If you like a little bit of spice, try hot honey. You can also use maple syrup instead of honey.
Lemon Juice: Use freshly squeezed lemon juice. You’ll need 1-2 lemons.
White Wine Vinegar: You can substitute distilled white vinegar (will have a more vinegar-y taste!) or apple cider vinegar interchangeably.
Olive Oil: You can substitute with avocado oil.
Dijon Mustard: You can swap dijon mustard with regular yellow mustard or whole grain mustard.
Coleslaw mix: If you’re feeling ambitious, you can cut up your own vegetables for coleslaw.. but that’s not something I’ve ever done. This is one of those things where I take the easy way out, skip the mess – and buy a bag of the precut kind! 🙂
how to make a creamy healthy coleslaw
If you like a creamier coleslaw – we’ve got you covered. Simply add ¼ cup non fat or full fat Greek yogurt to your dressing.
serving suggestions
This vinegar coleslaw pairs well with so many dishes, especially grilled proteins and on sandwiches for a fresh crunch. Here are some of our favorite pairings:
Tyler’s Tips for the best vinegar coleslaw:
Make this vinegar slaw a few hours in advance and refrigerate in a covered container before serving. This will give the slaw time to marinade and enhance flavor!
Make sure to mix your dressing well and evenly distribute it so that all of the coleslaw is covered!
tips for storing leftover coleslaw
Storing: This will last in the refrigerator for up to 3 days in an airtight container. As the coleslaw sits it will get soggier. I saw a really great tip on Instagram to store coleslaw in a metal strainer inside of a bowl so the excess liquid can drain off and prevent the coleslaw from getting too soggy, but we normally just eat this within a day or two!
Freezing: You can’t freeze coleslaw – it’s best eaten fresh.
healthy coleslaw recipe FAQ
Yes, vinegar coleslaw is good for you! It’s low calorie, and veggie loaded making it the perfect side dish!
White vinegar and apple cider vinegar both work great in coleslaw. Either one will taste delicious, but white vinegar has a more mild flavor, while apple cider has a stronger flavor.
Healthy Vinegar Coleslaw
A Vinegar Based Coleslaw you can serve with almost anything! This secretly healthy coleslaw is light, delicious & quick to make with NO mayo!
Instructions
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In a large bowl (you need to be able to add your coleslaw to it!) combine all of your wet ingredients (honey, lemon juice, vinegar, olive oil, mustard) and whisk together until combined.
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Once you have a nice smooth texture, add your dry seasonings and whisk again until combined.
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Optional: If you prefer to have a creamy coleslaw, you can easily add the optional ¼ cup of greek yogurt to the mixture now!
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Add your coleslaw mix to the bowl and mix together with a pair of tongs or forks until evenly coated in the dressing.
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You can eat this coleslaw immediately but we recommend setting this aside in a covered container in the refrigerator for a few hours before serving. Letting this ‘marinate’ for a few hours will really enhance the flavor.
Nutrition Facts
Nutrition Facts
Healthy Vinegar Coleslaw
Amount Per Serving (1 cup)
Calories 91
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 3g
Sodium 203mg9%
Potassium 176mg5%
Carbohydrates 15g5%
Fiber 3g13%
Sugar 12g13%
Protein 1g2%
Vitamin A 89IU2%
Vitamin C 37mg45%
Calcium 41mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet. This is an estimate and can vary pending your ingredients
