I don’t know about you, but I love a good coleslaw recipe. What is surprising is that I have never shared a recipe for coleslaw before.
Perhaps that is because there is no skillet or dutch oven involved, but if we are honest with ourselves, can you really enjoy a pulled pork sandwich without a side of coleslaw?
Ok, I know there are some of you who simply despise anything to do with coleslaw, but me I love it! So here you are, my favorite coleslaw recipe.
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How to make a vinegar-based coleslaw
You will need a few simple ingredients for this recipe since we are making it from scratch. If you prefer to buy the premade slaw and just add our dressing, go for it!
Ingredients for the slaw:
- 1/2 a head of green cabbage, sliced
- 1/4 of a head of red cabbage, sliced
- 1 large carrot, shredded
- 1/2 of a red onion, thinly sliced
Ingredients for the dressing
- 1/4 of a cup of apple cider vinegar
- 2 tablespoons of olive oil
- 1 tablespoon of honey
- 1/2 a tablespoon of Dijon mustard
- 1 1/2 teaspoons of celery seed
- 1/4 of a teaspoon each of salt and pepper
*See the tips section below for helpful tips and tricks.
The coleslaw recipe
Step 1: Start by adding the first four ingredients (both cabbages, carrot, onion) to a large crock or bowl.
Step 2: In a separate mixing bowl, combine the remaining ingredients (apple cider vinegar, olive oil, honey, dijon mustard, celery seed, salt, and pepper) and stir them together well.
Step 3: Drizzle the dressing over the top of the coleslaw mixture.
Step 4: Toss everything together until the dressing is evenly distributed throughout the coleslaw.
The final step: Simply enjoy your freshly made vinegar-based coleslaw! Serve as a side dish, or add it to your favorite sandwich or wrap for an extra dose of flavor.
Oh, and one more thing – we think the amount of dressing in this recipe is just perfect, but of course, feel free to adjust to your own tastes. Have fun making this delicious and healthy coleslaw!
Tips for making this coleslaw the best ever!
- Always remove the outer two layers of cabbage leaves! Sure, it saves time having to wash our cabbage ahead of time, but they are usually slightly wilted, and I think it’s best just to discard them.
- What is the best way to shred a carrot? It’s easy, peel your carrot first, then use the second largest holes on a box grater. Be careful as you near the end of your carrot so as not to get our fingers!
- To make this coleslaw recipe ahead of time, you have two options:
- 1. Make everything in advance, but store the slaw mix and the dressing separately for up to 4 days.
- 2. Make the entire recipe ahead of time, including combining the slaw and dressing. Cover it and store it in the fridge before enjoying it.
- Add your own spin! What do I mean? I mean, recipes are meant to be modified! Prefer a little spice? Then add a diced jalapeno or some crushed red peppers. Perhaps you want a touch more tang, then add more vinegar. Play around with it and enjoy!
- Chill the coleslaw in the fridge for a few hours before serving for maximum flavor!
Now, go out and enjoy your delicious vinegar-based coleslaw!
Enjoy making this recipe for your fall BBQ or potluck! It’s so easy to make ahead of time, and it actually tastes better the next day!
As I somewhat alluded to before, I think this is the best coleslaw recipe for pulled pork or any barbecue dish.
I can’t tell you how many times I have been asked for this recipe, which I usually respond with, “Oh, just a little cabbage and some vinegar and a few spices.”
Hopefully, this recipe is a touch more detailed than my previous responses! Oh, If you have any questions about this recipe, check out the “tips” section above.
Once you have made this coleslaw recipe, go ahead and try your hand at one of these other barbeque favorites.
- Baked beans with smoked ham hocks
- Pork belly burnt ends
- Simple spare ribs recipe
- 26 side dishes for your next cast iron dinner
How to Make the Best Vinegar-based Coleslaw Recipe
Ingredients
- 1/2 head of green cabbage outer leaves removed and sliced thin
- 1/4 of a head of red cabbage outer leaves removed and sliced thin
- 1 large carrot peeled and shredded
- 1/2 of a red onion thinly sliced
- 1/4 of a cup of apple cider vinegar
- 2 tablespoons of olive oil
- 1 tablespoon of honey
- 1/2 a tablespoon of djon mustard
- 1 1/2 teaspoons of celery seed
- 1/4 of a teaspoon each of salt and pepper
Instructions
- Start by adding the first four ingredients (cabbage, carrot, onion) to a large crock or bowl.
- In a separate mixing bowl, combine the remaining ingredients (apple cider vinegar, olive oil, honey, dijon mustard, celery seed, salt, and pepper) and stir them together well.
- Drizzle the dressing over the top of the coleslaw mixture.
- Toss everything together until the dressing is evenly distributed.
