This apple cider vinegar coleslaw recipe is simple, but so flavorful, and perfect for just about anything. Made with a few whole ingredients!
I love having versatile recipes that are easy to throw together. This is one of our favorites to pair with homemade black beans and Mexican rice!
Coleslaw is so fresh and crisp, and makes a great addition to so many meals! It can be used as a topping, a side dish, or even as a base for an extra flavorful salad. It comes together super fast, and since the flavors improve with time it’s also a great make ahead dish!
This tasty coleslaw is made with the perfect mix of fresh and flavor packed ingredients. Here’s what you’ll need:
- Shredded cabbage
- Shredded carrots
- Sliced red onion
- Apple cider vinegar
- Oil or broth
- Maple syrup
How To Make Vinegar Coleslaw
This recipe couldn’t be any easier! Once you shred the cabbage and carrots, here’s what to do:
- Mix cabbage, carrots, red onion and dressing in a bowl.
- Let rest in the fridge then enjoy!
This vinegar coleslaw makes a great topper to vegan burgers, sandwiches, even bowls! It’s also a fabulous side dish to any of these plant based recipes:
- Vegan BBQ Tempeh Sandwich
- Crispy Potato Tacos
- Vegan Roasted Poblano Mac and Cheese
- Pulled “Pork” Mushroom Sandwich
- Black Bean, Rice, and Avocado Burritos
- Vegan BBQ Pulled Pork
- Mexican Rice
- Mexican Black Beans
- Mexican Pinto Beans
Here are some helpful hints to make the best tasting vinegar coleslaw:
- If you like tangier flavors, use more vinegar. Or, use less to keep it on the milder side.
- Apple cider vinegar is the best for this recipe. If you want to use another vinegar you can, however the end result won’t have that same flavor.
- I like to use a mix of green and red cabbage, but any cabbage or combination will do.
- Mix in additional finely shredded veggies for a flavor and nutrition boost!
- This recipe will taste best after it has a chance for the flavors to come together. I recommend a minimum of 5-10 minutes.
Preparation and storage tips
Here are a few suggestions that should help you when preparing this vegan coleslaw:
- To save time, you can shred the cabbage ahead of time. Or, buy a package of pre shredded cabbage.
- Shred the carrots by using a thick cheese grater, or a grating attachment on a food processor. You can do this ahead of time, just keep them in an airtight container in the fridge until you’re ready to use.
- Some packaged mixes have the carrots in them. You can make this easy and use those. Just make sure the total amount of cups is the same.
- The dressing can be made up to a week in advance to save on time.
- Store leftovers in an airtight container for up to 5 days.
Most coleslaw dressings are made with mayonnaise, a sweetener like sugar, and spices. Others are made with a vinegar base, oil, seasonings, and a sweetener.
Vinegar coleslaw will keep in an airtight container in the refrigerator for up to 5 days.
It depends what you’re looking for! Apple cider vinegar is made from apples and has more of a flavor than white vinegar, making it great for cooking. Plus, it has some health benefits including probiotics! White vinegar is made from grain alcohol and can be used for cooking as well, but also cleaning!
The more time the flavors have to work together the better, to a certain point. The longer your coleslaw sits the less crunch it will have. The sweet spot to eat coleslaw once it’s mixed is between 10 minutes and 24 hours.
More Vegan Cabbage Recipes
I don’t know about you, but when I buy a head of cabbage I often have leftovers! Here are some more plant based recipes that use cabbage as well:
- Healthy Vegan Stuffed Cabbage
- Creamy Vegan Coleslaw
- Black Bean Sweet Potato Tacos
- Vegan Pozole Verde
- Healthy Buddha Bowls
Apple Cider Vinegar Coleslaw Recipe
- 4 cups shredded cabbage , can do a mix of green and red or a prepackaged mix
- 1 cup shredded carrots , see note
- ½ thinly sliced red onion
- ¼ – ½ cup apple cider vinegar, , depending on how tangy you want it
- 1-2 tablespoons your favorite oil for dressings (or use veggie broth if avoiding oil), can add more for desired consistency
- 2 teaspoons maple syrup
- ½ teaspoon sea salt
- ½ teaspoon celery seed
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- Place cabbage, carrots and red onion in a bowl and mix well.
- Add all dressing ingredients and combine. After mixing, allow salad to sit for a bit to combine flavors. I usually let it settle about 5-10 minutes but it’s still great the next day.
- There are some mixes you can buy that has the carrots, or other veggies, in them. You can make this easy and use those. Just make sure the total cups is the same.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.