Vinegar Coleslaw
A tangy, mayo free slaw that stays crisp for hours. Perfect alongside pulled pork, ribs or burgers.
- Time20 min plus 1 hr
- LevelEasy
- Costabout £0.21 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 95kcal
- 9.8gcarbs
- 7gof which sugars
- 5.6gfat
- 1.6gsaturates
- 2.1gprotein
- 2.6gfibre
- 0.8gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the cabbage, carrots and onion in a large bowl.
- 2
Warm the vinegar, oil, sugar, celery seeds and salt in a small pan for 2 minutes, stirring, just until the sugar melts.
2 min - 3
Pour the warm dressing over the vegetables and add the pepper. Toss really well, squeezing the cabbage a little as you go.
- 4
Cover and chill for at least 1 hour, stirring once or twice, until the cabbage softens slightly but keeps its bite.
60 min - 5
Taste and add a little more salt or vinegar if you like. Serve cold, lifted from the bowl with a slotted spoon. It keeps for 3 days in the fridge.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
