Tangy No-Mayo Oil and Vinegar Coleslaw in 10 Minutes

This oil and vinegar coleslaw is the crisp, tangy side you reach for when a heavy mayo dressing feels like too much. It comes together in about 10 minutes and stays crunchy for hours on the picnic table.

Shredded cabbage and a punchy cider vinegar dressing, no mayo needed. I keep this one in rotation for barbecue chicken, or any sandwich that wants a bright, acidic bite.

Why This No-Mayo Slaw Wins

The dressing is sharp with cider vinegar, mellowed just enough by a little sugar so the cabbage doesn’t taste raw. The oil keeps everything glossy without weighing it down.

We use a mix of green and red cabbage for color, but the real reward is the crunch. It holds for hours, even dressed, and you won’t find any wilted puddles at the bottom of the bowl.

Ingredients

• 1 lb green cabbage, finely shredded: about half a medium head, core removed
• ½ small red cabbage, finely shredded: adds color and a peppery note
• 1 large carrot, peeled and grated: for sweetness and crunch
• ½ small red onion, thinly sliced: mild bite, or use a shallot
• ½ cup vegetable oil: a neutral oil like canola or sunflower
• ¼ cup apple cider vinegar: the tang that defines the dressing
• 2 tbsp granulated sugar: balances the vinegar without making it sweet
• 1 tsp kosher salt: plus more to taste
• ½ tsp black pepper: freshly ground
• ½ tsp celery seed: optional, but gives that classic slaw flavor

Variations / Substitutions

• No red cabbage?: use all green cabbage, the color will be a little flatter but the crunch is the same.
• Different vinegar: white vinegar or plain distilled white vinegar both work in a pinch.
• A little heat: add a pinch of red pepper flakes to the dressing or a minced jalapeño to the vegetables.
• Sweeter note: swap the sugar for an equal amount of honey or maple syrup.
• Extra depth: whisk in 1 tsp dijon mustard with the dressing for a rounder, more complex tang.

If you want a creamy version, our Classic Coleslaw with Buttermilk Dressing is just as easy.

How to Make Oil and Vinegar Coleslaw

Step 1: Shred the Cabbage and Carrots

Add the 1 lb finely shredded green cabbage, half a small red cabbage shredded, the 1 large grated carrot, and the half red onion sliced thin to a really big bowl. Doing this by hand takes about 5 minutes with a sharp knife, but a mandoline or food processor slicing disc makes it lightning fast. Toss the pile once with your hands so the colors are mixed.

Step 2: Whisk the Dressing

In a small bowl or a liquid measuring cup, whisk together the ½ cup oil, ¼ cup apple cider vinegar, 2 tbsp sugar, 1 tsp salt, ½ tsp pepper, and the ½ tsp celery seed if you’re using it. Keep whisking for about 30 seconds until the sugar and salt dissolve. Give it a taste, the flavor should be sharp but not harsh.

Step 3: Toss and Serve

Pour the dressing over the vegetables and toss well with tongs or two big spoons until every strand is coated. Taste a piece and add a little more salt or a splash of vinegar if you want more bite. Let it sit for 10 to 15 minutes on the counter, then serve it at room temperature, or pile it straight onto plates while it’s still cool and crunchy.

A Few Quick Tips

• A mandoline or food processor gives you the thinnest, most even shreds and the slaw will taste better for it.
• If you’re making this a few hours ahead, keep the dressing separate until just before serving so the cabbage stays crisp.
• Don’t skip the celery seed if you want that old-school deli note. It’s small but makes the slaw taste complete.
• This slaw loves a little heat. A pinch of red pepper flakes stirred into the dressing goes a long way.

For a bigger crowd, here’s how the dressing scales:

Storing Leftover Slaw

Store dressed leftovers in an airtight container in the fridge for up to 3 days. The cabbage will release some water and soften over time, drain off any excess liquid before serving again. If you know you’ll have leftovers, keep the vegetables and dressing separate and toss just what you need.

What Goes Well With Oil and Vinegar Coleslaw

This bright slaw cuts through rich meats beautifully. Spoon it alongside sticky barbecue chicken. It’s just as good with fried fish tacos or a simple grilled sausage. The acidity lightens everything it touches.

Frequently Asked Questions

Can I make this slaw a day ahead?

You can shred the vegetables and store them in a zip-top bag up to 2 days ahead. Mix the dressing in a jar and keep it on the counter. Toss everything together 15 minutes before you want to serve.

Is this coleslaw gluten-free?

Yes, all the ingredients are naturally gluten-free. Always check labels on packaged spices to be sure nothing was added.

What if I don’t have celery seed?

Just leave it out. The slaw will still be bright and tangy, though it will lose that classic deli background note.

Can I skip the sugar?

You can, but the slaw will be noticeably sharper. Taste it after tossing and add a tiny pinch more salt or a drizzle of honey if it feels too acidic.

Oil and Vinegar Coleslaw Recipe

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 6 servings

Calories: 195

Ingredients Method Notes

Ingredients

  

• 1 lb green cabbage, finely shredded
• ½ small red cabbage, finely shredded
• 1 large carrot, peeled and grated
• ½ small red onion, thinly sliced
• ½ cup vegetable oil
• ¼ cup apple cider vinegar
• 2 tbsp granulated sugar
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp celery seed (optional)

Method

 

1. Toss the shredded green and red cabbage, grated carrot, and sliced onion together in a large bowl.
2. In a small bowl, whisk the oil, vinegar, sugar, salt, pepper, and celery seed until the sugar and salt dissolve.
3. Pour the dressing over the vegetables, toss until well coated, and let sit 10 to 15 minutes. Serve at room temperature.

Notes

This slaw is at its best after a short rest so the flavors settle, but it’s still delicious served right away. If you like a bit of fresh green, stir in a handful of chopped parsley at the end.