Sweet Vinegar Coleslaw is a sweet and tangy non-mayo based coleslaw that makes a great addition to any bbq or picnic. I think it is my very favorite coleslaw recipe. It has a pickled taste to it which I love.
This Sweet Vinegar Coleslaw recipe can be found in 12 Bones Smokehouse: A Mountain BBQ Cookbook. If you’ve ever eaten at 12 Bones in Asheville, NC, you know they have some seriously good food, especially the Blueberry Chipotle Ribs. OMG!
How To Make
This coleslaw is made in a slightly nontraditional way. You bring a mixture of vinegar, sugar, and oil to a simmer and add celery seed, salt and pepper plus thinly sliced onion and green pepper. The onion and pepper get soft and pickled in flavor.
Then you pour the hot mixture over coleslaw mix. The cabbage gets a little bit wilted and picks up so much flavor.
How To Serve
It’s a super tasty alternative to a mayo-based coleslaw and it makes a refreshing side for the summer months. It goes perfect with bbq pork, especially Carolina-Style Pulled Pork and Dr. Pepper Pulled Pork. It also goes really well with Brisket.
Storage
Will keep in an airtight container in the refrigerator for a week.
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Sweet Vinegar Coleslaw
Ingredients
- 3/4 cup sugar
- 3/4 cup vegetable oil
- 3/4 cup apple cider vinegar
- 1 1/2 teaspoons celery seed
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 medium onion, thinly sliced
- 1/2 green bell pepper, thinly sliced
- 2 (16-ounce) bags shredded coleslaw mix
Instructions
- Combine sugar, oil, and vinegar in a medium saucepan and bring to a boil. Reduce heat to medium. Stir to dissolve sugar.
- Add celery seed, salt and pepper.
- Add onion. Cook 1 minute. (Mixture should be gently simmering.)
- Add bell pepper. Cook 1 more minute. Remove from heat.
- Place cabbage mix in a large bowl. Pour hot sugar mixture over it. Stir to get it mixed in well. Let sit on counter until cabbage is wilted. Cover and refrigerate at least 4 hours or overnight.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published June 19, 2017.
Recipe adapted from 12 Bones Smokehouse: A Mountain BBQ Cookbook
Disclosure: This post may contain affiliate links.
This was SO GOOD!!! It was perfect for our pulled pork sandwiches!!! Everyone loved it! It’s a keeper
Delicious and refreshing! Enjoyed with pulled chicken sandwich -absolutely perfect!
Fantastic healthy side dish with
ANYTHING…….
Very delicious. I’m not a big coleslaw fan but this was an awesome side dish. The only change I made was using TRD bell pepper and red onion because that’s what I had. I will definitely be making this again and may add some red chili peppers too, to add a little heat to the sweet.
Was a huge hit at a potluck with pulled pork as the main. I shredded a head of cabbage and added red chilis for some heat to offset the sweetness. Will definitely make again!