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!
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.
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
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.
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
More Coleslaw Recipes
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Sounds exactly like the freezer slaw my mom made when I was a kid. I may try to make it subbing Splenda for the sugar and using avocado oil instead of vegetable oil. I’ll also shred my own cabbage and carrots
This is a delicious slaw recipe and so easy to make.
I love this recipe. I cut the oil down to 1/3 cup with great results. I do not cook the onion or green pepper, but add them to the bowl with the cabbage. Add a little more grated carrot if your bag of slaw mix is skimpy with the carrot. I used white vinegar and it was fine. You can also add about 1/2 tsp dry mustard to the dressing if you like. This slaw will easily keep in the refrigerator for 7-10 days and still remain “crunchy”. I was a little nervous adding hot dressing to the cabbage, but it works. This is a perfect salad to bring to a picnic. I cut this recipe in half because there are only two of us.
This is delicious and easy. Can use white vinegar too.
I really enjoyed this slaw! The flavors are great- I like mine a little more vinegary so I add an extra 1/4 or so. My daughter tasted this and ate the rest of the bowl!!! Love it.
This was a huge hit, my only regret is that I didn’t double the recipe!
We’re coleslaw aficionados! Absolutely delicious! We pair this with open faced roast beef sandwiches, mashed potatoes, and gravy. Yum!
I live everything about this recipe. Super delicious! I make it all the time.
This was delicious
My favorite coleslaw recipe. It’s always a hit!