Sweet Vinegar Coleslaw

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.

Sweet Vinegar Coleslaw

 

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!

Sweet Vinegar Coleslaw

 

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.

Sweet Vinegar Coleslaw

 

Then you pour the hot mixture over coleslaw mix. The cabbage gets a little bit wilted and picks up so much flavor.

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.

Sweet Vinegar Coleslaw

 

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Sweet Vinegar Coleslaw

Sweet Vinegar Coleslaw is a sweet and tangy non-mayo based coleslaw that makes a great addition to any bbq or picnic. 

Course: Side Dish
Cuisine: Southern
Servings: 8
Author: Christin Mahrlig
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
  1. Combine sugar, oil, and vinegar in a medium saucepan and bring to a boil. Reduce heat to medium. Stir to dissolve sugar.

  2. Add celery seed, salt and pepper.

  3. Add onion. Cook 1 minute. (Mixture should be gently simmering.)


  4. Add bell pepper. Cook 1 more minute. Remove from heat.

  5. 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.

Recipe adapted from 12 Bones Smokehouse: A Mountain BBQ Cookbook

 

More Coleslaw Recipes

Buttermilk Coleslaw

Buttermilk Coleslaw

Blue Cheese-Bacon Coleslaw

Blue Cheese Bacon Colelsaw

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