Spicy Vinegar Coleslaw (No Mayo) — Uses 1/2 Head of Cabbage
Crunchy, spicy, tangy vinegar coleslaw (no mayo). Great with pork, seafood, or as a bright side for rich dishes. Uses about half a head of cabbage and stays crisp for days.
Back to full listIngredients
- Green cabbage 1/2 head (about 4–5 packed cups shredded)
- Carrot 1 medium, grated or julienned (optional but nice)
- Red or yellow onion 2–3 tbsp very thinly sliced (optional)
- Rice vinegar or apple cider vinegar 1/4 cup
- Neutral oil (or olive oil) 2 tbsp
- Sugar or honey 1–2 tsp (to taste)
- Soy sauce (optional, boosts savory) 1 tsp
- Sriracha or chili-garlic sauce 1–2 tbsp (to taste)
- Crushed red pepper flakes 1/4–1/2 tsp (optional, extra heat)
- Dijon mustard 1 tsp (optional, helps emulsify)
- Garlic 1 small clove, finely grated/minced
- Salt 1/2 tsp, plus more to taste
- Black pepper to taste
- Lime (or lemon) 1–2 tsp juice (optional, brightens)
- Toasted sesame seeds (optional) 1 tsp
Instructions
- Shred cabbage: Slice cabbage into very thin ribbons. Add to a large bowl. (Optional) Add grated carrot and a little sliced onion.
- Quick salt (crunchy trick): Sprinkle cabbage with 1/2 tsp salt and toss. Let sit 10 minutes, then squeeze lightly with clean hands to release a bit of water (don’t fully wilt). Pour off excess liquid.
- Make spicy vinegar dressing: In a small bowl, whisk vinegar, oil, sugar/honey, soy sauce (if using), sriracha, garlic, and Dijon (if using). Add pepper flakes, black pepper, and lime juice if desired. Taste—aim for punchy and slightly sweet.
- Toss: Pour dressing over cabbage and toss very well. Let it sit 10–15 minutes to mingle, then taste and adjust salt/heat/vinegar.
- Serve or store: Serve right away for maximum crunch or refrigerate 30–60 minutes for more flavor. Keeps 3–4 days; toss before serving.
Health notes: High: low sugar, no mayo; lots of fiber. Reduce sodium by using less salt/soy and more citrus.
Drink pairing: Cold lager or a dry cider (the vinegar + heat pair well).