Vinaigrette Coleslaw

The thing about vinaigrette coleslaw is, well… it sneaks up on you. You might think you want the creamy kind – and I get it, I really do, nostalgia has a strong pull – but then this light, tangy, slightly sweet crunch walks in and suddenly, yep, everything shifts a little. It’s bright. Like sunshine caught in vegetables. And something about the way it clings just-so to the shredded cabbage, and the tiniest kick from Dijon – oh, it just makes you feel like you’re eating summer in a bowl. I first tried it years ago, standing barefoot in a relative’s backyard, leaning over a paper plate. It was precisely perfect with grilled chicken and warm air.

Why You’ll Crave It

• No mayo – which means it’s lighter, fresher, and holds up beautifully even without refrigeration (hello, picnic magic)
• The vinaigrette is silky, sharp, and just sweet enough – it tucks right into the cabbage without making it soggy
• It’s quick – maybe 15 minutes if you’re not fussing
• The colors are gorgeous – deep purples and vibrant orange, shot through with bell pepper red
• It pairs with Literally Everything – tacos, grilled meats, sandwiches, or even just a fork

The first time I made this, I ate it straight from the mixing bowl on the counter. Then went back for more after dinner.

What You’ll Need

• Green cabbage: 4 cups, shredded into thin ribbons, firm and fresh – I like mine a bit crunchy, not too soft
• Red cabbage: 2 full cups, shredded – adds sweetness, color, and that earthy cross-note
• Carrots: 1 cup, grated – little flecks of brightness, sweet and grounding
• Green onions: ½ cup, sliced thin – mild bite, not overpowering, just enough
• Red bell pepper: 1 cup, finely chopped – juicy little pops in every bite
• Olive oil: ½ cup, something decent, smooth, not bitter
• Red wine vinegar: ¼ cup, sharp and assertive but full of character
• Sugar: 1 tablespoon, just enough to round things off without turning it sweet
• Dijon mustard: 1 teaspoon, smooth and a little punchy – helps the vinaigrette hold together
• Salt: ½ teaspoon, start here, you can always sprinkle later if it needs warmth
• Black pepper: ¼ teaspoon, freshly ground if you can – the bite is more fragrant that way

Easy How-To

Chop and grate

Go ahead and prep all your veg – the cabbage, carrots, pepper, onion. I usually start with the cabbage first so I don’t end up with carrot strands all over the counter from the box grater. You can do it by hand or cheat a bit with a food processor if you must (but I love the rhythm of slicing – it calms me).

Mix your base

In a big bowl – one that gives you room to toss – dump all the chopped veggies in. It already looks beautiful here. Pause and admire, then toss everything to combine slightly before dressing.

Whisk the vinaigrette

In a small bowl or jar, whisk together the olive oil, vinegar, mustard, sugar, salt, and pepper. It should look glossy and cohesive – give it a little taste and adjust if you’d like it tangier or saltier.

Dress and toss

Pour the vinaigrette over the shredded mix. Use tongs and really toss – bring the stuff from underneath to the top, let every bit get coated. It should glisten slightly but not pool at the bottom.

Let it sit (just a bit)

This step is quiet but important. Leave it for 10-15 minutes before serving so the vinegar has a moment to soften the edges of the cabbage, and the flavors slip into each other more kindly.

Serve, and maybe sneak the first bite

Taste once more before serving. I nearly always add a flake or two more of salt here. Then serve… or eat from the counter again, I won’t tell.

Good to Know

• If you make it ahead, keep the dressing separate – toss just before guests arrive (or before you eat it in your pajamas, no pressure)
• Leftovers are even better the next day… though slightly softer – I love it tucked inside sandwiches then
• You can swap in apple cider vinegar if that’s what you’ve got – a touch fruitier, still good

Serving Ideas

• Perfect next to pulled pork or leftover roast chicken
• Spooned onto fish tacos with a tiny squeeze of lime
• Layered under crispy fried tofu for a bright contrast
• Just… as is. Bowl, fork, quiet corner

Top Tricks

• Use a mix of cabbage types for color and depth – too much green and it can taste flat
• If your carrots are really juicy, press them gently in a towel first to avoid extra moisture in the bowl
• Double the vinaigrette – keep extra on the side for guests or drizzle leftovers on tomorrow’s salad

Frequently Asked Questions

How long does vinaigrette coleslaw keep?

It’s best within 1 to 2 days, though it can last up to 3 in the fridge. The vegetables soften a bit, but the flavor deepens – I kind of love that.

Can I make it spicier?

Definitely. Add a pinch of chili flakes or a tiny chopped jalapeño. You only need a little to shift the whole vibe.

Is this gluten-free?

Yes, naturally gluten-free. Just double-check the mustard if you’re cooking for someone sensitive – some brands sneak in wheat-based vinegar.

Can I skip the sugar?

Yes, though the bit of sweetness really balances the vinegar. If avoiding refined sugar, you could try a dab of honey or maple instead.