This Apple Cider Vinegar Slaw is ready in just 10 minutes and has the best tangy flavor. After rounds of recipe testing, we discovered a few key things to make it taste so darn good: thinly slicing fresh green cabbage, creating a perfectly balanced vinegar-mustard-honey sauce, and adding just a hint of celery seeds. Serve it on salmon burgers or enjoy it as a simple side all summer long!
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I never knew what REALLY good slaw tasted like until I tried this apple cider vinegar-based one!
While testing my Salmon Burgers for the cookbook, I wanted something crunchy and tangy to complement the light, buttery salmon patties instead of the usual creamy avocado ranch dressing.
Lucky for me, Justin has been an integral part of the process and he offered up the idea of trying out a vinegar slaw.
But we didn’t get it right on the first try. Oh no, fail we did — and we failed MASSIVELY.
We eventually nailed it on the third attempt with the perfect balance of apple cider vinegar, a hint of mustard, a little honey for sweetness, and a touch of avocado oil.
Tips to Make This a Weeknight Winner
There are four key components that make this tangy apple cider vinegar slaw so freaking incredible:
- It’s perfectly balanced. Striking the right ratio of oil, vinegar, and a touch of sweetness is essential.
- Using fresh cabbage is crucial. We mistakenly thought we could use pre-made coleslaw mix, but it has a much more bitter flavor and overpowers the other ingredients. Fresh cabbage makes all the difference and using a mandoline to thinly slice it helps a ton!
- Celery seeds are essential. These turned out to be the perfect addition, giving the slaw an earthy, aromatic, and complex flavor profile.
- Green cabbage is all you need. Other recipes tend to over-complicate this simple slaw. While you can always add purple cabbage, carrots or even green onions, they’re not really necessary to get a slaw with a ton of flavor!
Ingredients
Notes about the ingredients needed for this Apple Cider Vinegar Slaw recipe are below. Jump to recipe for the exact measurements.
- Green Cabbage. For the best results, grab a fresh head of cabbage and thinly slice it. Avoid pre-packaged coleslaw mixes—they tend to be too bitter. Use about ½ a large head or 1 small head.
- Apple Cider Vinegar. This tangy vinegar has a natural sweetness that pairs beautifully with the other ingredients. You can substitute with white wine vinegar, but steer clear of other types.
- Oil. Avocado oil is my go-to, or you can use another neutral-tasting oil. Olive oil works too, but it will give the dish a strong olive flavor.
- Mustard. Dijon mustard is the best choice, but stoneground works too. Avoid tangier versions like yellow mustard.
- Honey. Just a hint of sweetness to balance out the other flavors.
- Celery Seed. It doesn’t take much to impart a ton of flavor! Try to find them if you can—they give the slaw its unique, earthy taste.
How to Make Apple Cider Vinegar Slaw
Please see the recipe card below for more detailed ingredient amounts. Jump to recipe for the printable instructions
1. Thinly slice the cabbage.
The first step is to slice the cabbage. While you can buy a bag of shredded cabbage, the flavor won’t be quite so good. Check out how to shred cabbage.
The best way to get perfectly thin slices for this recipe is to do this is with a mandoline.
2. Combine the vinegar and cabbage.
Whipping up the dressing is quick and simple. Save dishes by making the dressing in the large bowl you will mix the slaw together in.
Whisk together the avocado oil, apple cider vinegar, honey, Dijon mustard, celery seed, salt, and pepper. Carefully stir in the shredded cabbage and toss until well-combined.
Serve immediately.
Storage Directions
While it might be surprising, this slaw will actually stay fresh for a couple of days in the fridge! It’s best served immediately after mixing, so keep the dressing and cabbage separate until serving. After 24 hours, the cabbage will wilt.
While you can use pre-packaged slaw mix to save time, the flavor won’t be nearly as good. Often, these bags are bitter. Plus, many packaged slaw mixes are cut thicker than you want for this recipe.
If you don’t have apple cider vinegar, you can sub in white wine vinegar. Avoid other types as the flavor will change drastically.
Make sure to dress the slaw just before serving to keep the cabbage crisp. If making ahead, keep the dressing separate and mix it in right before serving.
What dishes pair well with vinegar slaw?
This slaw is delicious as a side, or even as a topping! Try it with these recipes.
Throw it on a burger, like these Salmon Burgers or Air Fryer Burgers. You can even add it to this Burger in a Bowl.
Add it to tacos like Baja Shrimp Tacos, Blackened Shrimp Tacos, or Air Fryer Fish Tacos.
More Simple Slaw Recipes
Homemade coleslaw is the perfect side dish, especially in the summer. Try one of these easy recipes next.
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Apple Cider Vinegar Slaw
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Ingredients
- ¼ cup avocado oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- ½ teaspoon celery seed
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper
- 5 cups thinly shredded green cabbage about ½ large head
Instructions
- In a large bowl, whisk together avocado oil, vinegar, honey, Dijon mustard, celery seed, salt, and black pepper. Add cabbage and toss until well coated.
- Refrigerate for up to 24 hours before serving.
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Notes
- Storage: While it might be surprising, this slaw will actually stay fresh for a couple of days in the fridge! It’s best served fresh, so keep the dressing and cabbage separate until serving. After 24 hours, the cabbage will wilt.
- Cabbage: Thinly slice fresh green cabbage for the best taste.
- Vinegar: If necessary, sub with white vinegar only.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
