The sun is shining, the days are longer, and that unmistakable craving for something crisp and refreshing sets in. This is where Tangy Vinegar Coleslaw (No Mayo, Summer-Ready) shines. It’s not your typical creamy slaw; instead, this vibrant dish dances with the tang of apple cider vinegar and the sweet pop of maple syrup, making it the perfect balance of flavors for summer gatherings. If you’ve ever felt underwhelmed by the heavy, mayo-laden versions, this light and zesty coleslaw invites you to experience coleslaw in a whole new way, and believe me, it won’t leave you feeling weighed down.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Tangy Vinegar Coleslaw (No Mayo, Summer-Ready)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Tangy Vinegar Coleslaw (No Mayo, Summer-Ready)

Tangy Vinegar Coleslaw (No Mayo, Summer-Ready)

I can still remember the first time I tasted a vinegar-based slaw at a backyard barbecue. It was such a refreshing contrast to the rich flavors of grilled meats! Ever since, I’ve found myself gravitating towards this no-mayo option, especially during hot summer days when the last thing I want is a heavy meal. This Tangy Vinegar Coleslaw is easily adaptable and brings a welcome crunch alongside other dishes or all on its own. Excited yet? Let’s recreate this simple, yet delicious dish together—trust me; your taste buds will thank you!

Why You’ll Love This Recipe

Simple & Quick: With just a handful of ingredients and about 65 minutes, you’ll have a fabulous side dish ready to go.
Irresistible Flavor: The tangy apple cider vinegar pairs beautifully with the sweetness of maple syrup, delivering a flavorful crunch in every bite.
Eye-Catching Appeal: The bright colors of fresh cabbage and carrots make this coleslaw visually inviting and perfect for any gathering.
Flexible Serving: This coleslaw is a crowd-pleaser at picnics, barbecues, or even a light, refreshing lunch on its own.
Diet-Friendly Options: It’s entirely vegan and contains no mayo, making it suitable for various dietary preferences.

Ingredients You’ll Need

1 bag pre-packaged coleslaw of choice (14-16 ounce): Look for a mix that includes green and red cabbage and possibly carrots for added color and crunch. The convenience of pre-packaged slaw saves time, but feel free to mix your own if you prefer.
1/2 cup apple cider vinegar: This adds that delightful tanginess and works wonders balancing out sweetness. You can substitute with white vinegar if needed, but apple cider contributes a deeper flavor.
1/4 cup maple syrup: To add a touch of natural sweetness, which complements the sourness of the vinegar. Agave syrup or honey can be used as alternatives if you’re looking for different flavor profiles.
2 tbsp Dijon mustard: This not only adds a slight heat but also enhances the overall creaminess of the dressing without any dairy. Spicy brown mustard is an excellent alternative for more kick.
1 tsp celery seeds: These seeds provide an aromatic quality, enhancing texture and adding a unique layer of flavor. You can skip these in a pinch, but they do add a lovely touch!
Salt and pepper to taste: Adjust according to your preference for the best flavor balance.

How to Make Tangy Vinegar Coleslaw (No Mayo, Summer-Ready)

Prep the Coleslaw: Open the bag of pre-packaged coleslaw mix and empty it into a large mixing bowl. Make sure to fluff it gently to separate the strands a bit for better dressing adherence.
Make the Dressing: In a small bowl, combine 1/2 cup apple cider vinegar, 1/4 cup maple syrup, 2 tablespoons Dijon mustard, and 1 teaspoon celery seeds. Whisk until all the ingredients are well blended and a smooth dressing forms.
Combine the Ingredients: Pour the dressing over the coleslaw mixture and toss everything together until all the cabbage and carrots are evenly coated. This is where the magic begins as the flavors start to meld!
Season to Taste: Taste your tangy vinegar slaw, and adjust by adding salt and pepper to suit your palate. A pinch goes a long way!
Chill for Perfection: For the best flavor, let the coleslaw chill in the fridge for at least an hour, but ideally overnight. This resting period allows the flavors to develop and the cabbage to soften slightly. However, if you can’t wait, it’s still delicious right away!

Storing & Reheating

To store your Tangy Vinegar Coleslaw, place it in an airtight container in the fridge, where it can last for up to three days. It’s best enjoyed cold, so there’s no need to reheat. If you want to keep the crunch of the cabbage intact, avoid storing it for too long; the vinegar will soften it over time. Freezing isn’t recommended, as the texture will change significantly. If you find it’s become a bit too soft for your liking, a quick toss with a bit of extra fresh cabbage can help rejuvenate that lovely crunch.

Chef’s Helpful Tips

Choose Fresh Ingredients: Always opt for a crisp, fresh coleslaw mix to maintain the optimal texture. If using fresh cabbage, slice it thinly and let it rest before mixing.
Balance the Flavors: If you find the dressing too tangy, feel free to add a touch more maple syrup until you reach your desired sweetness.
Customize Your Slaw: Feel free to add additional veggies like shredded bell peppers, grated radishes, or even jalapeños for some spice!
Make Ahead: This slaw tastes even better if made a day in advance. The chilling time allows all the flavors to develop fully.
Adjust the Texture: If you prefer a crunchier slaw, consider tossing everything together just before serving rather than letting it sit for long.

The beauty of this Tangy Vinegar Coleslaw is how easily it adapts to your tastes. It’s a vibrant, flavorful dish that doesn’t requires hours in the kitchen but delivers on taste. Whether you’re hosting a summer barbecue or simply looking to brighten up a weeknight dinner, this vegan coleslaw is here to impress.

Recipe FAQs

Can I use other types of vinegar in this recipe?

Absolutely! While apple cider vinegar offers a lovely sweetness, you can substitute it with rice vinegar for a milder flavor or even white wine vinegar for a different zing. Each will impart a unique taste to your coleslaw.

How long can I store the coleslaw?

In an airtight container in the refrigerator, your Tangy Vinegar Coleslaw can last for up to three days. However, for the best freshness and crunch, it’s ideal to consume it within the first couple of days.

Can I add additional vegetables to the slaw?

Definitely! Feel free to get creative by adding shredded carrots, diced bell pepper, or even chopped green onions. These additional veggies can provide more colorful texture and elevate your coleslaw.

Is this recipe gluten-free?

Yes, this Tangy Vinegar Coleslaw is naturally gluten-free, making it a perfect option for gatherings where dietary preferences vary. Always check your Dijon mustard to ensure it’s gluten-free, as some brands may contain gluten.

Now that you have everything you need to create this delightful dish, all that’s left is to roll up your sleeves and enjoy the process! Grab your favorite serving bowl, and let’s fill it with this Tangy Vinegar Coleslaw. Your summer barbecues and picnics just got a deliciously vibrant sidekick!

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Tangy Vinegar Coleslaw (No Mayo, Summer-Ready)

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Author: Peter
Prep Time: 65 minutes
Cook Time: 65 minutes
Total Time: 2 hours 10 minutes
Yield: 6 servings 1x
Category: Side Dish
Method: Mixing
Cuisine: American

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Description

This Tangy Vinegar Coleslaw (No Mayo, Summer-Ready) combines crisp coleslaw mix with a delightful apple cider vinaigrette. It’s easy to prepare and makes for a fresh, healthy side dish that pairs perfectly with any meal!

Ingredients

Scale

1 bag pre-packaged coleslaw of choice (14–16 ounce)
1/2 cup apple cider vinegar
1/4 cup maple syrup
2 tbsp dijon mustard
1 tsp celery seeds
salt and pepper to taste

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Instructions

Open the bag of coleslaw mix and empty it into a large bowl.
In a small bowl, whisk together the apple cider vinegar, maple syrup, Dijon mustard, and celery seeds until well combined.
Pour the dressing over the coleslaw and toss to coat all of the mix thoroughly.
For optimal flavor, let the coleslaw chill for at least an hour in the refrigerator, or ideally overnight. It can be served immediately if preferred.

Notes

Chilling the coleslaw allows the flavors to meld beautifully.
Feel free to adjust the sweetness by adding more or less maple syrup according to your taste.