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 and will last longer outside than a mayo based coleslaw will.
[This red wine vinegar coleslaw 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 vinegar based coleslaw make your life easier?
This red wine vinegar 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, red wine vinegar coleslaw? My 5 Minute Asian Coleslaw, Cucumber & Tomato Salad, Broccoli Salad, and this Shaved Zucchini Salad with Corn & Feta.
What makes it so good?
- Granulated sugar
- Red wine vinegar
- Extra virgin olive oil
- Garlic salt
- Green & Red Cabbage
- Carrots
How do I make this easy coleslaw?
Start by making the red wine vinegar dressing. Add 1 T sugar, 3 T red wine vinegar, 2 T olive oil, 1 teaspoon garlic salt, ¼ teaspoon pepper to large mixing bowl. Mix together with fork or tongs.
Add 1 c shredded cabbages and 1 carrot (shredded) to the bowl with dressing in it. Using tong, mix it all together well. Let the red wine vinegar coleslaw sit on the counter or refrigerate for at least 10 minutes prior to serving. This will let all the delicious flavors combine and flavor all the veggies with the dressing.
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 red wine vinegar coleslaw if you've got veggies that need to be eaten.
FAQ
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. This red wine vinegar coleslaw has a vinegar based dressing-which is great if you plan on taking it to an outdoor party and it'll sit out in the sun.
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.
You can freeze vinegar based coleslaws, like this red wine vinegar coleslaw, and my soy sauce based slaw. Mayonnaise based slaws don't freeze well because the mayo separates.
What can I make with leftover ingredients?
- Cabbage: 5 Minute Soy Sauce Based 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!
Red Wine Vinegar Coleslaw
Equipment
- knife
- cutting board
- Measuring Spoons
- Measuring Cups
- Large mixing bowl
- tongs
Ingredients
- 1 tablespoon granulated sugar
- 3 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic salt
- ¼ teaspoon freshly ground pepper
- 2 cups green & red cabbage shredded
- 2 carrots shredded
Instructions
- Add 1 T sugar, 3 T red wine vinegar, 2 T olive oil, 1 teaspoon garlic salt, ¼ teaspoon pepper to large mixing bowl. Mix together with fork or tongs.
- Add 2 c shredded cabbages and 2 carrots (shredded) to bowl. Mix well, let sit or refrigerate for at least 10 minutes prior to serving to allow flavors to combine.
Video
Notes
- 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.
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Laura says
I despise MAYO BASED SLAW? - This is hands down my go to recipe??. We throw the pork roast in the crockpot in the morning, hubby shreds it while I make the slaw! Throw some bbq sauce, slaw, and pork on sweet Hawaiian rolls and it's pure Heaven. Thank you for the great recipe. (I also triple the recipe so I can keep the dressing handy in the fridge, super tasty on any salad.)
Rebecca says
great to hear! and yes, it's perfect on pulled pork!