Old Fashioned Pickled Coleslaw
Some recipes stick around for a reason, and Old Fashioned Pickled Coleslaw is one of them. Long before creamy coleslaw became the default side dish, this vinegar-based version was showing up at church picnics, backyard barbecues, family reunions, and potlucks everywhere. One bite, and you’ll understand why it’s still making appearances decades later.
The secret is the hot vinegar dressing. It gently softens the cabbage just enough to help every bite soak up that sweet-and-tangy flavor while keeping its signature crunch. Even better? This coleslaw actually improves as it chills, making it one of those rare side dishes that’s happier waiting in the refrigerator than demanding your attention at the last minute.
Whether you’re serving pulled pork, smoked brisket, burgers, fried chicken, grilled sausages, or a pile of hot dogs fresh off the grill, this crisp, colorful slaw fits right in. It adds the perfect tangy bite to rich, smoky foods and somehow manages to disappear faster than the potato salad. (Sorry, potato salad. We still like you…just not as much today.)
Why You’ll Love This Recipe
- Perfect for making ahead. In fact, it prefers an overnight nap in the refrigerator.
- No mayonnaise. Just a bright, tangy vinegar dressing.
- Crisp and crunchy. Every bite is packed with fresh cabbage, carrots, and onion.
- Simple pantry ingredients. Nothing fancy here.
- Great for gatherings. Picnics, potlucks, cookouts, holidays, and weeknight dinners all welcome this classic side.
- Even better the next day. Leftovers are something to look forward to.
Making Old Fashioned Pickled Coleslaw
- Place the shredded cabbage, sliced onion, and shredded carrots into a large bowl and toss together.
- In a small saucepan, combine the sugar, kosher salt, dry mustard, celery seed, black pepper, canola oil, and apple cider vinegar (in other words, everything else). Bring to a boil over medium heat, stirring until the sugar dissolves.
- Carefully pour the hot dressing over the cabbage mixture and toss until all the vegetables are evenly coated.
- Let the coleslaw cool to room temperature.
- Cover and refrigerate for at least 4 hours, preferably overnight, for the best flavor. Stir before serving.
Pro Tips
- Shred the cabbage thinly so the dressing coats every bite.
- A mandoline makes quick work of the onion, but watch those fingers—they’re much harder to replace than onions.
- This coleslaw reaches peak deliciousness after sitting overnight.
- Stir before serving to redistribute the flavorful dressing.
- Store covered in the refrigerator for up to 4 days.
Why Is the Dressing Hot?
Unlike creamy coleslaw, this recipe uses a hot vinegar dressing. Pouring the dressing over the vegetables slightly softens the cabbage while helping it absorb all those sweet-and-tangy flavors without losing its satisfying crunch. That’s one of the reasons this slaw tastes even better after a few hours—or better yet, overnight—in the refrigerator.
What to Serve with Old Fashioned Pickled Coleslaw
This tangy slaw is right at home alongside:
- Pulled pork sandwiches
- Smoked brisket
- Barbecue ribs
- Burgers
- Hot dogs
- Fried chicken
- Grilled chicken
- Fish fries
- Baked beans
- Corn on the cob
Basically, if someone is standing outside holding a pair of tongs, this coleslaw is invited.
Looking for more side dish recipes?
If you’re looking for more easy side dishes and classic comfort food recipes, take a look around Sweet Ordeal. There’s always something delicious waiting to join your dinner table. And with a name like Sweet Ordeal, don’t even get me started on the dessert section. McScrumptious!
If you tried and love this recipe, please leave a 5-star rating on the recipe card and consider leaving a comment below. Thank you so much.
Old Fashioned Pickled Coleslaw
Ingredients
- 1 medium head cabbage, shredded
- 1 small red onion, thinly sliced
- 2 medium carrots, shredded
- 2 Tbsp. granulated sugar
- 3/4 tsp. kosher salt
- 1/2 tsp. dry mustard
- 1/2 tsp. celery seed
- 1/4 tsp. black pepper
- 1/2 cup canola oil
- 1/2 cup apple cider vinegar
Instructions
- In large bowl, place the shredded cabbage, sliced onion, and shredded carrots and toss together.
- In a small saucepan, combine remaining ingredients. Bring to a boil over medium heat, stirring until the sugar dissolves. Carefully pour the hot dressing over the cabbage mixture and toss until all the vegetables are evenly coated. Let the coleslaw cool to room temperature.
- Cover and refrigerate for at least 4 hours, preferably overnight, for the best flavor. Stir before serving. Enjoy!
Notes
Nutrition
Old Fashioned Pickled Coleslaw
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