Home › Recipes › Side Dishes

Apple Cider Vinegar Coleslaw

Name: Apple Cider Vinegar Coleslaw
Prep time: 15 min
Total time: 15 min
Ingredients: 4 cups shredded cabbage (, can do a mix of green and red or a prepackaged mix); 1 cup shredded carrots (, see note); ½ thinly sliced red onion; ¼ - ½ cup apple cider vinegar, (, depending on how tangy you want it); 1-2 tablespoons your favorite oil for dressings ((or use veggie broth if avoiding oil), can add more for desired consistency); 2 teaspoons maple syrup; ½ teaspoon sea salt; ½ teaspoon celery seed; ¼ teaspoon garlic powder; ¼ teaspoon ground black pepper

By Sophia DeSantis, Reviewed by Anjali Shah on August 6, 2025

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.

Jump to Recipe Print Recipe

Creamy coleslaw usually wins in my house, but this quick 15-minute Apple Cider Vinegar Coleslaw has been stealing the show lately. It’s made with a mix of shredded cabbage and carrots tossed in a bright, tangy dressing, and it’s now our favorite side dish for barbecues and picnics.

White plate with a fork in a pile of cabbage slaw

I’ve been on the cabbage wagon recently, experimenting with this crunchy versatile vegetable in vegan egg rolls and taco bowl recipes. After seeing everyone’s disappointed faces from store-bought coleslaw at my friend’s recent BBQ party, I knew I had to create a healthier version.

Table of Contents hide

👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🥣 More Vegan Side Dish Recipes!

📋 Recipe Card

The game changer was realizing apple cider vinegar could replace heavy mayo, creating a bright, tangy dressing that enhances the vegetables instead of drowning them. Now I make this fresh version using my vegan stuffed cabbage rolls technique of letting flavors meld perfectly.

👩🏽‍🍳 Why I Love This Recipe

My apple cider vinegar coleslaw has completely changed how we eat our hot dogs and vegan pulled pork sandwiches. The crisp cabbage, red onion, and carrots paired with a tangy, slightly sweet dressing made from maple syrup, vinegar, oil, and spices come together in the best way. My boys used to turn up their noses at coleslaw, but now they actually ask for this version, especially when we’re packing sandwiches for a cookout or picnic.

It’s perfect for making in advance, which is what I usually do before I’m bombarded with kids and guests. I simply mix the dressing ingredients in one bowl and add the shredded veg. Give it a quick toss and let it sit for at least 10 minutes to let those flavors talk to each other and absorb into the veggies. I recommend leaving it longer if you like your cabbage and carrots softer, as the apple cider vinegar will tenderize them as they sit in the tangy dressing.

It’s so much healthier than traditional mayo-based coleslaws and doesn’t leave your gut feeling heavy. My friend’s mother-in-law, who’s been making the same coleslaw recipe for over thirty years, had to give it up when she developed a gut problem a while back until I gave her a taste of this healthy coleslaw at our last friends reunion. The best part is that it keeps in the fridge for days without getting soggy, making it perfect for meal prep and busy weeknights. Whether you like crunchy coleslaw or slightly tender, this vegan apple cider vinegar coleslaw is irresistible!

🥘 Ingredients

This apple cider vinegar coleslaw recipe is made with the perfect mix of fresh and flavor-packed ingredients. Here’s what you’ll need:

Shredded cabbage: I use a mix of green and purple cabbage when I have both, but either one works fine. I slice it thin so it mixes easily with everything else.

Shredded carrots: Carrots add a little sweetness and color. I use store-bought shredded carrots to save time, but I grate them myself if I have extra minutes.

Sliced red onion: I add just a bit of thinly sliced red onion.

Apple cider vinegar: This is what makes the dressing tangy and fresh. I always shake the bottle first and use the unfiltered kind when I can.

Oil or broth: A little oil makes the dressing smooth, but sometimes I use veggie broth instead when I want to keep it lighter. Both work great.

Maple syrup: I add just enough maple syrup to balance out the vinegar. It blends in well and keeps the dressing from tasting too sharp.

Seasonings: I use a mix of garlic powder, celery seed, sea salt, and black pepper.

🔪 How To Make

This apple vinegar slaw recipe is as easy as it gets. Once the cabbage and carrots are shredded, here’s how I put it all together:

Mix: I add the shredded cabbage, carrots, and sliced red onion to a large bowl.

Glass bowl with shredded purple cabbage, carrots and red onion.

Prep, combine and enjoy: I add the vinegar, oil or broth, maple syrup, and seasonings to a small bowl and whisk it all together. Then, I pour it over the veggies, mix everything well, and let it sit in the fridge for a bit so the flavors come together before serving.

Hand holding two forks dropping cabbage slaw on a white plate.

💭 Expert Tips

My #1 Secret Tip for making this apple cider vinegar coleslaw is to let it sit in the fridge for a little while before serving. I usually give it at least 10 to 15 minutes so the cabbage has time to soften just a bit and the dressing really soaks in. I’ve tried serving it right away before, but it always tastes better after a short rest. Trust me!

Other Tips To Keep In Mind:

Use pre-shredded veggies to save time: If I’m in a rush, I just grab a bag of pre-shredded cabbage and carrots. It works great and gets the salad done in minutes.
Add the dressing right before serving for extra crunch: If I’m prepping ahead, I keep the dressing separate until right before we eat. That way the cabbage stays nice and crisp.
Adjust the sweetness or tang to your taste: Sometimes I add a little extra maple syrup or vinegar depending on who’s eating. I always taste the dressing before pouring it over the veggies.
Toss in extras if you want to change it up: I’ve added chopped apples, sunflower seeds, or even a handful of raisins when I want to make it a little different. It’s an easy salad to play around with.

📖 Variations

I’ve made a few variations of this apple cider vinegar coleslaw, all tested and approved by my crew. I hope you give them a try too!

Add shredded Brussels sprouts: I mix in about a cup of thinly sliced Brussels sprouts with the cabbage. It adds a little more crunch and makes the salad a bit heartier.

Toss in fresh herbs: A handful of chopped parsley, cilantro, or dill adds a nice fresh flavor. I just use whatever I have in the fridge.

Mix in dried cranberries: I toss in a small handful of dried cranberries when I want a touch of sweetness. My kids really like this version.

Use lime juice instead of vinegar: Sometimes I switch out the vinegar for fresh lime juice. It changes the flavor slightly and works especially well for summer meals.

🍽 Serving Suggestions

Whether I’m serving my tasty coleslaw as a classic barbecue side or mixing it into hearty salads, it never fails to brighten up the meal.

Barbecue: I love serving it alongside or on top of these protein-packed lentil veggie burgers, where the tangy crunch perfectly balances the hearty patties. The boys always pile it high on their vegan carrot dogs, and it’s become the perfect vegan combo to my husband’s favorite vegan pulled pork sandwich. Everyone always asks what makes it taste so much better than regular coleslaw!

Salad bowls: This coleslaw transforms into the perfect salad base when I want something more substantial. I love mixing it into my colorful vegan taco bowl or taco salad, where it adds that essential fresh crunch to combine with softer ingredients like avocado or vegan feta cheese.

🧊 Storage Directions

Refrigeration: I keep the coleslaw in an airtight container in the fridge. It stays fresh for about two to three days.

Freezing: I don’t freeze this coleslaw since the cabbage and carrots lose their crunch after thawing.

❓Recipe FAQs

How do I keep the cabbage crunchy?

If I want the cabbage to stay extra crisp, I wait to add the dressing until we’re ready to eat. But even if I mix it a little earlier, it still holds up well for a few hours. Just be sure to give it a good toss before serving.

Can I leave out the onion?

Yes, definitely. My kids are not big fans of raw onion, so I leave it out sometimes or slice it super thin so it blends in better. The salad still turns out great with just the cabbage and carrots, and you can always add the onion to just a portion if not everyone loves it.

How far in advance can I make this?

I usually make it a few hours before we eat, especially if we’re bringing it to a cookout or picnic. The flavors settle in and taste even better after it sits in the fridge for a bit. If I’m prepping it the day before, I keep the dressing separate and mix it right before serving.

🥣 More Vegan Side Dish Recipes!

Love this plant based SIDE DISH recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comment section further down the page!

You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST to see more delicious, healthy, family-friendly food, and if you have any questions, I’m here to help!