Vinegar Coleslaw

Updated 12.30.2020.

Let me make one thing clear. I do not eat coleslaw. It’s a texture thing. And a taste thing. And I used to have a huge aversion to mayonnaise or anything mayonnaise based. Combine all those things and it’s clear why I do not eat coleslaw.

Let me amend the previous statement. I do not usually eat coleslaw. The absolute only time I ever like eating coleslaw is on a pulled pork sandwich. I think it gives the sandwich a good contrast in both texture and taste. I actually thing the coleslaw brings out the flavor of the pulled pork.

So tonight I decided to make my very first coleslaw in order to pile it on top the best pulled pork I’ve ever had. I opted for a vinegar-based recipe found at Bon Appetit thinking it might be more palatable than a mayonnaise based one. Though admittedly when I was tossing the slaw together, I kind of wished there was a hint of creaminess to it. (Not drowning in a cream based sauce.)

Since the only time I ever eat coleslaw is with pulled pork, I don’t even know what coleslaw is supposed to taste like. So I called in my neighbor for a taste test and it was determined that my coleslaw tastes exactly like what a vinegar-based coleslaw is supposed to taste like. Hurrah!


  • ¼ c. red wine vinegar
  • 2 T. sugar
  • 2 tsp. coarse kosher salt
  • ¼ tsp. celery seeds
  • 3 green onions, thinly sliced
  • 16 oz package coleslaw mix
  • ¼ of a small red cabbage, sliced thin (if red cabbage is not already included in your store-bought coleslaw mix)


Whisk first the first four ingredients in large bowl. Mix in green onions. Add coleslaw mix; toss to combine.

FYI: I tried this on a pulled pork sandwich and it was magical.

Recipe rating: 



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