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    You are here: Home » Meal Type » Side Dishes » Apple Cider Vinegar Coleslaw

    Apple Cider Vinegar Coleslaw

    5 from 3 votes
    October 25, 2022 (updated March 24, 2023) by Danielle Esposti

    May contain affiliate links. See our Privacy Policy and disclosure.

    Jump to Recipe Print Recipe
    Coleslaw on a white plate and a top banner that reads apple cider vinegar autumn coleslaw.
    Two images of apple cider vinegar coleslaw in a large white serving bowl with a title bar in the middle that reads "apple cider vinegar autumn coleslaw".

    Loaded with all of the crunch, and none of the creamy mess, Apple Cider Vinegar Coleslaw is easy, fast and versatile. This cold-and-flu-season superfood is incredibly nutrient dense with plenty of Vitamins A and C. Tuck a few handfuls of this no mayo coleslaw into a sandwich, add in some chicken for a salad, or enjoy it on its own as a side dish.

    Apple cider vinegar coleslaw in a large white serving bowl with a black serving fork, and striped linen napkin to the side.
    Jump to:
    • Why Apple Cider Vinegar?
    • How to Make Apple Cider Vinegar Coleslaw
    • Chef’s Tips!
    • Make It Your Way
    • Is Vinegar Coleslaw Healthy?
    • What Goes Good with Vinegar Coleslaw?
    • How to Store Leftovers
    • Recipe

    Everyone needs a good slaw in their arsenal, and IMHO it’s even better if it’s mayo-free coleslaw.

    I know, I know. I’m going to catch some heat for that, but I don’t care. Because we all know, 9 times out of 10, creamy coleslaws are too sweet, too soggy, too soupy…and sometimes all of the above. Pre-made or not.

    Whether you’re looking to add a little cool, crisp crunch, or a snappy, tangy bite, skip the bagged mix and the mayonnaise. Our apple cider vinegar coleslaw calls for fresh sliced cabbage, fennel, carrots and celery, plus fresh parsley. The marinade is just cider vinegar, honey, and olive oil, with salt and pepper to taste. No mayo in sight! Super fresh, super crunchy, super tangy.

    Why Apple Cider Vinegar?

    Health benefits aside, apple cider vinegar is a terrific choice for no-mayo coleslaw because of its sweet, sour, and tart flavor. It’s a much richer than white vinegar, but not as overpowering as red wine or balsamic vinegar.

    A touch of honey (or agave) really brings out the sweet notes in cider vinegar, while dijon mustard highlights the tang. Apple cider vinegar makes for an incredibly flavorful (and autumnal!) dressing for coleslaw.

    Side view, vinegar coleslaw in a large white serving bowl.

    How to Make Apple Cider Vinegar Coleslaw

    Versatility is the name of the game, and Apple Cider Vinegar Coleslaw is the MVP. Fresh, crisp shredded veggies in a super simple cider vinegar marinade will have you wondering what you ever saw in creamy coleslaw. No mayo coleslaw is a perfect partner for sandwiches, but can also play the field as a side and a salad.

    Apple cider vinaigrette in a 1-cup glass measuring cup.
    Shredded cabbage, shredded carrots, thinly sliced fennel, and chopped fresh parsley in a large white mixing bowl.
    Apple cider vinegar coleslaw tossed with vinaigrette in a large glass mixing bowl.
    Apple cider vinegar coleslaw in a large white serving bowl after marinating for 4 hours.
    1. Whisk together vinegar, oil, honey, salt, and a pepper in a small bowl 
    2. Thinly slice cabbage, fennel, and celery stalks with a mandoline slicer or chef’s knife.
    3. Use the julienne attachment on the mandoline or a box grater to julienne or grate the carrots. Chop the parsley.
    4. Combine cut veggies in a large bowl and add the dressing; toss to coat.
    5. Serve immediately, or marinate in the fridge for at least 1 hour.

    Chef’s Tips!

    • The key to this coleslaw recipe is consistency – shred and slice the veggies to a consistent size for perfectly portioned bites.
    • For best results, marinate at least one hour in the fridge, but a few hours is even better.

    Make It Your Way

    • Swap out half of the red cabbage for green.
    • No fennel? No problem! Substitute 2 stalks of thinly sliced celery.
    • Add julienned or shredded radishes, apples, beets, or jicama. 
    • For a crunchy topping, add sesame seeds, sunflower seeds or hemp hearts right before serving. They’ll lose their “snap” in the fridge so I sprinkle them on just before serving.
    A large white serving bowl of apple cider vinegar coleslaw with a black serving fork and striped linen napkin.

    Is Vinegar Coleslaw Healthy?

    Depending on your dietary needs, it sure can be! While mayo-based coleslaw recipes are made with plenty of vegetables, the dressing is often packed with sugar and of course lots of mayonnaise (which may or may not be “healthy” for you).

    Apple cider vinegar coleslaw is packed with plenty of cold-busting nutrients like Vitamins A and C. The health benefits of cabbage and apple cider vinegar are plentiful, and it can’t hurt to find just one more way to get raw veggies into your diet. Plus, with a refined-sugar free dressing, this recipe is great if you’re on a paleo diet or minding your intake of dairy and carbs.

    Side view, pulled pork sandwich topped with vinegar coleslaw on a wood platter.

    What Goes Good with Vinegar Coleslaw?

    I’m a firm believer in vinegar coleslaw on pulled pork sandwiches, so I always make this when I have a batch of apple cider pulled pork in the slow cooker (or any other pulled pork in any other cooking vessel), but it’s good for so much more.

    No-mayo coleslaw is the perfect balance for richer, saltier flavors – pair it with bacon wrapped chicken and corn fritters for a fun indoor picnic. It’s awesome alongside Buffalo chicken – meatballs, shredded, or restaurant-style boneless bites. But I also love just topping it with grilled chicken (this one’s got more cider!) and treating it like a salad.

    How to Store Leftovers

    Store leftovers in the fridge for up to 4 days in a tightly sealed container. Apple cider vinegar coleslaw is best the second day after the cabbage has time to soften a bit and the flavors have really melded.

    Detail image of apple cider vinegar coleslaw in a large white serving bowl.

    Did you make this apple cider vinegar coleslaw? I’d love to know how it turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    Red cabbage with carrots coleslaw on a white plate.

    Tangy Apple Cider Vinegar Coleslaw

    5 from 3 votes
    Author: Danielle Esposti
    Print Recipe Rate this Recipe Pin Recipe
    Versatility is the name of the game, and Apple Cider Vinegar Coleslaw is the MVP. Fresh, crisp shredded veggies in a super simple cider vinegar marinade will have you wondering what you ever saw in creamy coleslaw. No mayo coleslaw is a perfect partner for sandwiches, but can also play the field as a side and a salad.
    Prep Time: 20 mins
    Marinating Time: 1 hr
    Servings : 8
    Calories: 67

    Recommended Equipment

    • Mandoline
    • Large Mixing Bowl

    Ingredients

    • 8 cups shredded red cabbage, see Note 1
    • 1 cup shredded carrots
    • 1 bulb fennel, thinly sliced, see Notes 2 and 3
    • ½ c chopped parsley

    Vinegar Dressing

    • ½ c apple cider vinegar
    • 2 tbsp olive oil
    • 1 tbsp honey, or agave
    • 2 tsp dijon mustard
    • 1 tsp kosher salt
    • 1 tsp ground pepper

    Instructions

    • Make the dressing. Combine the vinegar, olive oil, honey, dijon mustard, salt, and pepper in a 1-cup measuring cup or lidded jar; whisk or shake until the ingredients are well combined.
    • Combine the cabbage, carrots, fennel, and parsley in a large mixing bowl. Pour the dressing over the vegetables, then toss until well combined.
    • Marinate at least 1 hour in the fridge, but ideally overnight. Place at room temperature for 30 minutes before serving to remove the chill.

    Notes

    • Note 1. Use a mandoline or your food processor to shred the cabbage and carrots; pre-shredded is terrific as well! Just be sure to closely inspect for freshness.
    • Note 2. Thinly sliced fennel using a mandoline is perfect for this recipe. If your knife skills are sharp, thinly slice the fennel by hand.
    • Note 3. If you can’t find, or don’t care for, fennel, substitute with 2 stalks of thinly sliced celery.

    Nutrition Information

    Serving: 1heaping cup, Calories: 67kcal (3%), Carbohydrates: 8g (3%), Protein: 1g (2%), Fat: 4g (6%), Saturated Fat: 0g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 3g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 301mg (13%), Potassium: 126mg (4%), Fiber: 2g (8%), Sugar: 5g (6%), Vitamin A: 58% (58%), Vitamin C: 52% (52%), Calcium: 4% (4%), Iron: 4% (4%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!
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    Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

    6 Comments
    Filed Under: Fall Recipes, Gluten Free, Grain Free, Paleo, Salads, Side Dishes, Vegetarian, Winter Recipes

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    1. Apple Cider Vinegar Health Benefits (and 11 Recipes To Help You Get More of It) says:
      December 28, 2018 at 2:29 pm

      […] Get the recipe here […]

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      March 8, 2019 at 4:52 pm

      […] Apple Cider Vinegar Coleslaw […]

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      May 24, 2019 at 10:48 am

      […] Apple Cider Vinegar Coleslaw […]

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    4. Rosemary Infused Vinegar Recipe (June Craft in Style 3 of 6) says:
      July 1, 2019 at 5:26 pm

      […] and lots of other recipes. Here are a few favorites: Balsamic & Garlic Roasted Cauliflower and Apple Cider Vinegar Cole Slaw. […]

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    5. Autumn Apple Cider Vinegar Coleslaw - Tasty Recipes says:
      December 18, 2019 at 5:23 am

      […] You can check full recipe click here […]

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    6. Instant Pot Pulled Pork | Our Salty Kitchen says:
      February 11, 2020 at 9:49 am

      […] sweet, and perfect for a variety of meals. We like it stuffed into lettuce wraps or sandwiches with apple cider vinegar coleslaw or as a low carb bowl with mexican cauliflower rice and avocado […]

      Reply

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