Name: Red Wine Vinegar Coleslaw
Prep time: 15 min
Total time: 15 min
Ingredients: 1 tablespoon granulated sugar; 3 tablespoons red wine vinegar; 2 tablespoons extra virgin olive oil; 1 teaspoon garlic salt; 1/4 teaspoon freshly ground pepper; 2 cups green & red cabbage (shredded); 2 carrots (shredded)

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Not in the mood for a traditional mayo based coleslaw? This red wine vinegar coleslaw is your answer. It’s a non-mayo coleslaw that has the perfect easy vinegar dressing base that will tantalize your taste buds with it’s tanginess, and will pair well with your favorite BBQ dishes. Plus it just takes 10 minutes to make.

red wine vinegar coleslaw in a glass bowl with tongs in it

[This recipe was originally posted in April 2018. It has been updated with new photos, cooking instructions, expert tips, FAQ, related recipes, and ways to repurpose/use up ingredients]

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How will this red wine vinegar coleslaw make your life easier?

This coleslaw is the perfect accompaniment to anything grilled. So take it to a BBQ, summer party, or serve it with grilled meat. It’s super easy, quick, cold, and crunchy. You can even whisk the dressing in a big bowl then add the veggies for less clean up. It’s delicious on Pulled Pork Sandwiches, with Grilled Chicken Burgers, or with a Grilled Lamb Steak.

Want more recipes similar to this no-mayo coleslaw? My 5 Minute Asian Coleslaw, Cucumber & Tomato Salad, Broccoli Salad, and this Shaved Zucchini Salad with Corn & Feta.

What makes this red wine vinegar coleslaw so good?

Granulated sugar
Red wine vinegar
Extra virgin olive oil
Garlic salt
Green & Red Cabbage
Carrots

How do I make this easy coleslaw?

red wine vinegar dressing in a glass bowl next to shredded veggies

Add 1 T sugar, 3 T red wine vinegar, 2 T olive oil, 1 tsp garlic salt, 1/4 tsp pepper to large mixing bowl. Mix together with fork or tongs.

Expert Tip: Mix dressing in separate bowl if planning on leftovers.

shredded cabbage and carrots in a glass bowl with ingredients next to it

Add 1 c shredded cabbages and 1 carrot (shredded) to bowl. Mix well, let sit or refrigerate for at least 10 minutes prior to serving to allow flavors to combine.

mandolin and shredded cabbage on a cutting board next to coleslaw ingredients

Expert Tip: Buy pre-shredded cabbage, shred it in a food processor, or use a mandolin to speed up the process.

Expert Tip: Add other veggies to this slaw if you’ve got veggies that need to be eaten.

Expert Tips

Mix dressing in separate bowl if planning on leftovers.
Buy pre-shredded cabbage, shred it in a food processor, or use a mandolin to speed up the process.
Add other veggies to this slaw if you’ve got veggies that need to be eaten.

FAQ

What is coleslaw made of?

Coleslaw has cabbage and other vegetables in it. Sometimes carrots, sometimes peppers, onions, and green onions. Coleslaws usually have a vinegar or mayonnaise based dressing.

How long does homemade slaw last?

Most fresh foods last 3-5 days. As un-scientific as it seems, I usually sniff food before eating it. If it smells normal, it should be safe to eat, if it doesn’t, I toss it. Food usually smells bad before it’s unsafe to eat.

Can I freeze coleslaw?

You can freeze vinegar based coleslaws, like this one, and my Asian inspired slaw. Mayonnaise based slaws don’t freeze well because the mayo separates.

What can I make with leftover ingredients?

(Cabbage) 5 Minute Asian Coleslaw, Korean Beef Bulgogi, Corned Beef & Cabbage, Veggie Tacos, Burrito Bowl with Queso, or add it to this Simple Sauteed Kale Salad.
(Carrots) Pan Fried Pork Chops with Apples, Sheet Pan Root Veggies, White Bean & Farro Bowl.

Did you make this red wine vinegar coleslaw? Leave me a comment & rating to share how it turned out!

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