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Slaw (Vinegar Based)

I'm not a big fan of mayonnaise based slaw, so I love this vinegar based slaw recipe. It's also a quick way for me to use a bunch of cabbage. We find ourselves snacking on it by itself throughout the week when we have it in the refrigerator. This recipe comes together really quickly if you have a food processor to slice up your cabbage, onions and carrots. The carrots in this recipe are optional!

Prep Time: 15 Minutes | Refrigerate: 4 hours to overnight


  • 1 medium cabbage (about 2 pounds, can be green or purple cabbage)

  • 1 large sweet onion

  • Handful of small to medium carrots (optional)

  • 1 ½ cups white vinegar

  • ¾ cup vegetable oil or olive oil

  • 1 tsp salt

  • 2 tsp sugar

  • 1 tsp dry mustard

  • 1 tsp celery seed


  1. Half the cabbage, remove the core and thinly slice it (or use a food processor)

  2. Thinly slice onion (or use a food processor)

  3. Thinly slice carrots (or use a food processor)

  4. Add cabbage, onions and carrots to a large bowl

  5. In a small bowl, whisk your vinegar, oil, salt, sugar, dry mustard and celery seed together

  6. Pour your dressing over the cabbage and toss to coat

  7. Cover and refrigerate for at least 4 hours to overnight. Taste and add salt and pepper to taste before serving


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