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 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 without mayo tastes like home!
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Classic Country Coleslaw (Vinegar Coleslaw)
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Prep Time: 10 -
Total Time: 10
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Yield: 4
Print Recipe
Pin RecipeDescription
Sweet and tangy vinegar based cole slaw recipe.
Ingredients
- 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
Instructions
- 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.
Notes
- *I use a mason jar with a lid so I can shake the dressing.
Nutrition
- Serving Size: 8
Love this vinegar based cole slaw recipe? Try my Cilantro Lime Cole Slaw for a delicious and HEALTHY mexican side dish, or my all-time favorite potluck item, Broccoli Cauliflower Salad!
I also have a newer recipe that uses this vinegar slaw as a base, but adds in some other festive veggies and fruits! Click here for my Cabbage, Radish and Apple Cole Slaw recipe!
I am such a sucker for a good slaw recipe! It is a summertime staple!
Yes, it is! Thanks Annie!
Oh my, this looks gooood! And I’m loving your typical church picnic menu!
Thanks Annie!
I am so glad to hear it doesn’t use mayo! YUM!
Yes! I don’t mind creamy slaw, but this stuff is the bomb!
I don’t eat mayo so I am so happy to see this recipe, can’t wait to try it!
I’m surprised at how many people don’t like mayo! Glad I shared this recipe for all you all! 🙂
This looks like my kind of cole slaw – I really don’t like the creamy ones. This one looks fantastic!
I’ve never liked coleslaw because of the mayo. I am looking forward to making yours, it looks delicious!
Thank you, Mary!
This is just like the coleslaw I’ve grown up eating. Looks great and now I’m craving a barbecue sandwich with coleslaw 🙂
Yes! This is sooooo good slapped on top of bbq!
Takes me back to sitting on the front porch steps of Grandma’s house, with a Chinet paper plate full of slaw, watermelon, buttery french bread, Aunt Diane’s broccoli rice casserole, and cherry fried pies.
Ditto. Something a bit magical about that food!
What a great recipe, and just in time for the holiday weekend bbq. I love a good cole slaw!
These are such pretty photos. I love that this recipe uses a sweet and sour base instead of mayonnaise. I bet I would love it!
Cole slaw is one of my favorite foods and your recipe sounds delicious! I can’t wait to try it!
And it’s gluten and lactose free, which is great for those of us who can’t have those ingredients.
Yes, great point!
I love Cole slaw; I mean, come on, it’s my last name 😉 And that dressing on it looks like pure tangy deliciousness! Great recipe Michelle!
Hi there, I’ve been looking for a non mayo based coleslaw and have come across a few close to this recipe but the other ones say to cook the dressing until the sugar dissolves but yours doesn’t . Any thoughts ? I really don’t want to cook it haha. Does your dressings have a grainy texture from the sugar ?
It doesn’t have a grainy texture at all! I do what my Mom did, which is put it in a jar and shake it like crazy! 🙂 It dissolves just fine. I’ve never had an issue with the texture!
Which oil taste better ? I hoping your answer is olive oil or veg oil. Or do you not prefer either one. ?
Hi Lisa! For this recipe, I use vegetable oil. I think olive oil would work well, too!
I love this cole slaw and the memories it has brought back for you. In my own case, our neighborhood does have an annual block party and a few other parties during the year that similarly keep up a community spirit. I wish I’d seen this recipe last week, I would have brought it to last Sunday’s block party:)
Your neighborhood sounds great! And yes, this is perfect for hot outdoor gatherings, it keeps so well!
This is the only kind of coleslaw I’ll eat. Love the mayo free version!
Cole slaw is one of my all time favorites. It tastes like home!
I’m with you Elena! 🙂
I need a recipe for a batch for about 70 people, could you help me with that?
Hi Nicole, give this a try!
3 cups sugar
2.25 cups cider vinegar
13.5 tbsp water
13.5 tbsp oil
1 and 1/8 tsp celery seed
1/2 tsp powdered mustard
1/4 tsp salt
1/4 tsp pepper
126 ounces shredded cabbage or coleslaw mix (this should be about 18 cups). A prepared package at the store is normally 16 ounces, if you’d like to buy it pre shredded!
18 tbsp very finely diced white onions
I hope this works!