This Classic Vinegar Based Coleslaw is a vinegar coleslaw that calls for no mayo, and is the perfect addition for your summer barbecues or family gatherings!
I think there’s a lot of comfort in making and eating a long-time family recipe. I’ve been eating this particular recipe for almost 30 years, and I now serve it to my son. I named this coleslaw “Classic Vinegar Based Coleslaw” because I want you to know what you’re getting into. This is a very tangy, very sweet coleslaw with no creamy mayonnaise involved. This type of vinegar coleslaw is super popular in the area I grew up in.
Most of my family is from the rural part of central Missouri, and growing up, my weekends in the summer and fall revolved around going to various church picnics with my parents. Church picnics were an excuse to socialize and drink beer, no doubt, and were the main fundraisers for the church. But they were also fun for kids. We bet on turtle races (seriously), played bingo, and got into mischief.
My favorite part of these church picnics was no doubt the food. Groups of ladies and gentleman would slave away for days to prepare a feast. The typical menu was fried chicken and country ham, homemade mashed potatoes with chicken gravy, tangy vinegar based coleslaw (like this one) and desserts for days. No mayo was used because these dishes would sit out in the heat for long periods of time!
Even at a young age, I knew I was experiencing something special. These church picnics still go on, but they’re a part of an old time tradition. Something that you rarely see in larger cities, a strong sense of community brought together by games, great food, and of course, recipes like this vinegar coleslaw. I hope you enjoy, and that for some of you, this slaw tastes like home!
- 1/3 cup sugar
- 1/4 cup cider vinegar
- 1.5 tbsp water
- 1.5 tbsp oil
- 1/8 tsp celery seed
- a shake of powdered mustard
- a shake of salt and pepper
- 14 ounces shredded cabbage or coleslaw mix
- 2 tbsp very finely diced white onions
- Add together sugar, cider vinegar, water, oil, celery seed, salt, pepper and mustard. Mix until well combined.*
- Add cabbage and onions (optional) to medium sized bowl. Pour dressing over the top and stir well. Cover, and chill in refrigerator for at least 15 minutes before serving.
- *I use a mason jar with a lid so I can shake the dressing.