The first time I made this apple cider vinegar coleslaw I thought it would be a quick side for burgers.
It ended up stealing the show at a backyard dinner because it was bright, crunchy, and tangy in all the right ways.
This slaw is built on vinegar and oil, so it stays lighter than mayo-based slaws and plays well with rich mains.
If you like slaws that snap with acidity and still feel fresh the next day, this recipe is a keeper.
Why You’ll Love This Recipe
- Bright and tangy without heavy mayo.
- Quick to mix and gets better after resting.
- Uses pantry staples and raw veg for the best crunch.
- Versatile as a sandwich topping, side dish, or picnic salad.
The texture is crisp and refreshing. Thinly shredded cabbage holds up to the apple cider vinegar dressing so you get a satisfying crunch with each bite. The bell peppers add sweet juiciness and the red onion contributes a sharp, slightly spicy lift that balances the vinegar and sugar. The dressing is thin enough to coat without sogging, so the slaw remains lively even after a few hours in the fridge.
"Five stars — I made this for a summer cookout and everyone asked for seconds. Simple, bright, and the flavors really meld after chilling." — Reader: Jenna M.
In case you want a sweet pairing for dessert after this slaw, I often serve it alongside soft apple cider cupcakes that echo the cider note.
Key Ingredients
Shredded cabbage
Cabbage is the backbone of this slaw. Use a mix of green and purple if you want color contrast; the crunchy texture is what carries the dressing. Fresh, crisp heads make the best slaw — avoid limp or spotted leaves.
Apple cider vinegar
Apple cider vinegar gives this slaw its signature tang and a fruity acidity that complements the peppers. I prefer a raw, unfiltered ACV for a little extra depth, but any decent apple cider vinegar will do.
Olive oil
A good extra-virgin olive oil rounds the dressing and smooths the sharpness of the vinegar. Use a mild, fruity EV olive oil if you want a neutral backdrop; a peppery one will add complexity but can compete with the other flavors.
Red onion
Thinly sliced red onion adds punch and color. The thinner you slice, the less bite; if you want to tame the raw onion edge, soak the slices in cold water for 10 minutes and drain.
Full ingredient list:
- Shredded cabbage
- Red bell pepper
- Green bell pepper
- Red onion
- Apple cider vinegar
- Sugar
- Olive oil
- Salt
- Pepper
Step-by-Step Instructions
Step 1: Prep the vegetables
In a large bowl, combine the shredded cabbage, red bell pepper, green bell pepper, and thinly sliced red onion.
Use a mandoline or a sharp chef’s knife for even shreds.
If you prefer finer strands, run the cabbage through a food processor with the slicing disk.
Pro Tip: You’ll know the prep is right when the cabbage shreds look even and the peppers are thin enough to mix easily with the cabbage but still hold shape.
Step 2: Make the dressing
In a separate bowl, whisk together the apple cider vinegar, sugar, olive oil, salt, and pepper to make the dressing.
Start with a 3:1 ratio of vinegar to oil and then adjust for taste.
Whisk until the sugar mostly dissolves and the dressing looks slightly emulsified.
Pro Tip: Taste as you go. If the dressing tastes too sharp, a pinch more sugar or a splash more oil will tame it.
Step 3: Combine and toss
Pour the dressing over the cabbage mixture and toss well to combine.
Use tongs or clean hands to toss so every shred gets a light coating.
If you want a looser dressing, stir in an extra tablespoon of apple cider vinegar and a teaspoon of olive oil.
Pro Tip: The slaw is ready when the cabbage looks glossy and the peppers and onions are evenly distributed.
Step 4: Rest and chill
Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
An hour or two is even better — the vinegar softens the cabbage slightly while preserving crunch.
Stir again just before serving to redistribute any dressing that has settled.
Pro Tip: You’ll know it’s perfectly rested when the slaw smells bright and the vegetables feel slightly more supple but still crisp.
Expert Tips for Success
- Use very cold vegetables. Cold cabbage and peppers stay crunchier longer after dressing. Put them in the fridge for 20–30 minutes before assembling if your kitchen is warm.
- Slice consistently. Uniform shreds and strips let the dressing coat evenly and give a consistent mouthfeel. A mandoline or the slicing disk on a food processor helps speed this up.
- Don’t overdress. Start with less dressing and add more only if needed. Too much oil will weigh down the cabbage and make the slaw limp.
- Let it rest at the right temperature. Chill the slaw in the coldest part of your fridge. A 30–60 minute rest brightens flavors; overnight works but check texture before serving.
- Balance acidity and sweetness. Apple cider vinegar varies in strength between brands. If your ACV is very sharp, add a little more sugar or a teaspoon of honey to mellow it.
- Adjust salt at the end. Salt brings out crunch and flavor, but it also draws moisture. Season lightly before chilling and check again just before serving to avoid a watery slaw.
- Equipment matters. A large shallow bowl makes tossing easier than a tall narrow one. Use a bowl that gives you space to toss without spilling.
- For a milder onion flavor, soak the sliced red onion in ice water for 10 minutes, then drain well before adding to the slaw.
- If you plan to prep in advance, keep the dressing separate and toss just before service. This preserves maximum crunch for events or picnics.
- Add texture just before serving. If you plan to add seeds, nuts, or fresh herbs, fold them in right before plating to preserve their crunch and brightness.
I sometimes recommend pairing this slaw with crispy mains like fritters. If you’re planning a brunch menu, try serving it with air-fryer apple fritters for contrasting textures.
Storage & Freezing
Fridge storage: Transfer the slaw to an airtight container and refrigerate.
It keeps best for 2–3 days. After that, the texture softens and the flavors can become overly sharp.
If you made extra dressing, store it separately and toss with the cabbage just before serving for maximum crunch.
Freezing: I don’t recommend freezing dressed coleslaw. The raw vegetables become mushy when thawed.
If you want to freeze components, blanch and freeze shredded cabbage on its own: spread the cabbage on a baking sheet to flash-freeze, then transfer to freezer bags.
Thawed cabbage will have a different texture and is best repurposed in cooked dishes like soups, stews, or sautés rather than as raw slaw.
Reheating and serving after cold storage: This coleslaw is always served cold. If you refrigerated the dressing separately, mix and serve chilled.
If the slaw has softened slightly in the fridge, refresh it by tossing with a teaspoon of fresh vinegar and a pinch of salt just before serving.
Variations & Substitutions
- Honey–Mustard Twist: Replace sugar with an equal amount of honey and add a teaspoon of Dijon mustard to the dressing. This adds depth and a silky mouthfeel.
- Creamy Swap: For a creamy version, fold in 1/4 cup plain Greek yogurt or mayonnaise to the dressing. This changes the character but keeps the apple-cider tang.
- Add fruit and seeds: Fold in thin apple slices, toasted sunflower seeds, or pumpkin seeds for sweetness and crunch. Try a Granny Smith for tartness.
- Herb-forward slaw: Add chopped cilantro or dill and a squeeze of lemon for a fresher herbal profile. This is great with grilled fish or tacos.
- Low-sugar option: Replace sugar with a natural sweetener like stevia or reduce the sugar by half and taste as you go. The goal is to keep the acid balanced without overpowering.
For another crunchy apple-spiced snack idea to serve alongside this slaw, I sometimes make a bowl of apple cinnamon Chex mix for snacking.
Frequently Asked Questions
Q: Can I make this coleslaw ahead of time?
A: Yes. You can make the slaw up to a day in advance. For best texture, store the dressing separately and toss it with the shredded vegetables 30–60 minutes before serving. If you must dress it early, expect some softening; a brief toss with a splash of fresh vinegar before serving brightens it again.
Q: How long will apple cider vinegar coleslaw keep in the fridge?
A: Properly stored in an airtight container, dressed coleslaw will stay good for about 2–3 days. The flavors may intensify, and the cabbage will gradually lose its crispness. If you notice any off smells, discoloration, or sliminess, discard it.
Q: Can I use pre-shredded cabbage from the store?
A: Yes. Pre-shredded cabbage works fine and saves time. Check the bag for freshness and moisture; if it feels moist or limp, pat it dry with paper towels to prevent the dressing from diluting.
Q: Is apple cider vinegar safe for kids and pregnant people?
A: In culinary amounts used in slaw, apple cider vinegar is safe for most people, including children and pregnant people. If you have specific medical concerns or are on restricted diets, consult your healthcare provider before making dietary changes.
Q: Can I add mayonnaise to this recipe to make it creamy?
A: You can. Stir in a few tablespoons of mayonnaise or Greek yogurt to the vinegar-oil dressing to create a creamy version. Start with a small amount and taste — the vinegar can cut through fat quickly, so you may need to balance with a little more sugar or oil.
Final Thoughts
This apple cider vinegar coleslaw is one of those effortless sides that brightens any plate.
It’s quick to make, holds up well against rich mains, and gets better after a short rest.
Please leave a star rating in the recipe card below and pin this to your favorite boards.
Conclusion
For technique inspiration and other vinegar-forward slaws, I sometimes compare flavors to the Best Vinegar Slaw Recipe (No Mayo) – The Kitchn.
If you want alternate apple cider slaw versions, see a different take at Apple Cider Vinegar Coleslaw (No Mayo!) – Stephanie Kay Nutrition.
For a sweet-savory apple slaw recipe that leans on a celery-seed flavor profile, check this Apple Cider Vinegar Coleslaw Recipe – Foxes Love Lemons.
Apple Cider Vinegar Coleslaw
Ingredients
Vegetables
- 4 cups Shredded cabbage Mix of green and purple for color contrast.
- 1 cup Red bell pepper, thinly sliced Add sweetness and color.
- 1 cup Green bell pepper, thinly sliced Crisp texture.
- 1 medium Red onion, thinly sliced Soak in cold water for milder flavor if desired.
Dressing
- 1/2 cup Apple cider vinegar Raw and unfiltered preferred.
- 2 tablespoons Sugar Adjust for taste if too sharp.
- 1/4 cup Olive oil Use a mild, fruity extra-virgin.
- 1 teaspoon Salt Adjust to taste.
- 1/2 teaspoon Pepper Adjust for taste.
Instructions
Preparation
- In a large bowl, combine the shredded cabbage, red bell pepper, green bell pepper, and thinly sliced red onion.
- Use a mandoline or a sharp chef’s knife for even shreds.
- If you prefer finer strands, run the cabbage through a food processor with the slicing disk.
Making the Dressing
- In a separate bowl, whisk together the apple cider vinegar, sugar, olive oil, salt, and pepper.
- Start with a 3:1 ratio of vinegar to oil and adjust to taste.
- Whisk until the sugar mostly dissolves and the dressing looks slightly emulsified.
Combining
- Pour the dressing over the cabbage mixture and toss well to combine.
- Use tongs or clean hands for even coating.
- If you want a looser dressing, stir in an extra tablespoon of apple cider vinegar.
Resting
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Stir just before serving to redistribute any dressing that has settled.
