Sweet and Sour Coleslaw (No mayo!)
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This easy Sweet and Sour Coleslaw is made with fresh, crunchy veggies and a quick vinegar and sugar dressing for a tangy, refreshing coleslaw that’s a great BBQ side or topping for tacos, sandwiches, and more.
Old Fashioned Sweet and Sour Coleslaw
Table of Contents
I have not historically been coleslaw’s biggest fan. When it comes as a side in restaurants, I might take a few bites but typically relegate the rest to my husband.
It’s not that I hate it, I just usually find it to be aggressively mediocre.
But then I discovered this Sweet and Sour Coleslaw, and it was a revelation. Finally, a coleslaw that isn’t soggy or drenched in mayo. A coleslaw with some real oomph! A coleslaw that isn’t just an afterthought, but a bright, crunchy side dish that’s worthy of the space it takes up on your plate.
This recipe’s unique marinade is made by boiling vinegar and sugar together with seasonings, then pouring it over the veggies.
Boiling helps the sugar completely dissolve so there’s no graininess. And in case you’re worried, I promise the hot liquid doesn’t make the cabbage wilty!
This coleslaw was made to be piled high on top of a spicy pulled pork sandwich, but it also makes a great side for burgers and hot dogs.
It takes about 20 minutes to make coleslaw from scratch, but I’ve included some short cuts below if you need them! You’ll love this made ahead recipe that stays crisp for days!
Key Ingredients
Cabbage– I use a mix of green and red cabbage, but you can use all green if you prefer. The red cabbage will give the coleslaw a pinkish hue after it sits for awhile.
Carrots– Carrots add some color and crunchy sweetness.
Onion– Sweet yellow onion pairs so well with this tangy sweet dressing. That said, you can omit it if you prefer.
Apple cider vinegar– I really love the flavor of apple cider vinegar in coleslaw, but you can substitute plain white vinegar if you prefer.
Sugar– Here’s where we get our sweet coleslaw! Many recipes call for equal amounts sugar and vinegar, but I prefer a little less sugar. Trust me, it’s still plenty sweet, but with a pleasantly sharp tang.
Grainy mustard– I used a whole grain mustard for this recipe, but dijon mustard is a fine substitute.
How to Make Sweet and Sour Coleslaw
Step 1: Combine the veggies. In a large bowl, toss together the cabbages, carrots, and onions.
Step 2: Prepare the marinade. Heat the cider vinegar, vegetable oil, and sugar in a sauce pan over medium high heat. Bring to a boil, whisking until sugar is dissolved. Stir in mustard, salt, and pepper. Remove from heat.
Step 3: Combine and chill. Pour the vinegar and oil mixture over the veggies and use a large spoon or your hands to toss together. Cover the bowl and chill for at least two hours or overnight.
Tip: Use a mandoline slicer to quickly and evenly shred cabbage for coleslaw.
Make Ahead and Storage Instructions
This coleslaw keeps very well. For the best flavor, it should be made at least 2 hours ahead of time and chilled.
Store leftover coleslaw in a sealed container in the fridge for up to 5 days. It stays nice and crunchy!
FAQS
Can I use a pre-shredded bag of cabbage mix?
Yes. You’ll need two bags of cabbage mix for this recipe.
Can I halve this recipe?
Yes! This recipe makes quite a lot! If you want just enough for a small family or a single dinner, feel free to halve it. You can easily change the number of servings in the recipe card, and it will automatically adjust the ingredient amounts for you.
What to serve with coleslaw?
This sweet and sour coleslaw pairs really well with grilled meats, like brats, burgers, and hot dogs.
Serve this coleslaw alongside spicy marinated chicken to cool things off. It also pairs well with Asian flavors, like our Asian grilled chicken.
Coleslaw is also a fantastic side dish for fish. Try it with our grilled tilapia, on our air fryer cod sandwiches, or on fish tacos.
Sweet and Sour Coleslaw
Ingredients
- 1/2 head green cabbage (shredded, about 4 cups)
- 1/2 head purple cabbage (shredded, about 4 cups)
- 2 large carrots (peeled and shredded)
- 1 small yellow onion (sliced thin)
- 2/3 cup apple cider vinegar
- 1/3 cup vegetable oil
- 1/3 cup granulated sugar
- 2 teaspoons grainy mustard
- 1 1/4 teaspoons kosher salt
- 3/4 teaspoon black pepper
- Green onions (for serving)
Instructions
- In a large serving bowl, toss together the cabbages, carrots, and onions. Set aside.
- In a saucepan, combine the cider vinegar, vegetable oil, and sugar in a sauce pan over medium high heat. Bring to a boil, whisking constantly until sugar is dissolved. Lower the heat to medium and stir in mustard, salt, and pepper. Remove from heat.
- Pour the vinegar mixture over the cabbage, using your hands or a large wooden spoon to stir until all of the cabbage is thoroughly coated. Sprinkle with green onions, if desired, then cover and chill for at least 2 hours or overnight.
Notes
- Feel free to substitute to use all green cabbage if you prefer.
- This coleslaw keeps well stored in a sealed container in the fridge for 4-5 days.
- Need a use for that leftover cabbage? Try our Runza Casserole or Pickled Red Cabbage!
Nice bright flavors in this slaw. Perfect balance between sweet and tangy. I cut the recipe in half and still had enough for about 10 people! I like no mayo recipes for potlucks and picnics because they can sit out longer without spoiling. Leftovers tasted great even after 3 days in the fridge but it turned pink by then from the red cabbage. 😊
Great slaw! I added raisins and sunflower seeds. Used monkfruit in stead if sugar. Nice alternative to mayo based.
I haven’t made this recipe yet, but it sounds so delicious I’m making it this weekend!