Sweet vinegar slaw

Inspired by the deliciously sweet-tart, no-mayo slaw at local Columbus, Ohio chain City Barbeque, this is an ideal worry-free side dish for any summer grilling.


  • 1/3 cup granulated sugar
  • 1/2 teaspoon dry mustard
  • 3/4 teaspoon kosher salt
  • 1/2 cup white vinegar (or apple cider vinegar)
  • 3 tablespoons salad oil (olive, or your choice)
  • 1 medium cabbage, shredded (about 1 3/4 pounds, or 8-9 cups)
  • 1 carrot, grated
  • 1/2 green pepper, diced fine
  • 1/2 medium onion, diced fine
  • Roasted peanuts (optional)


  1. In a small saucepan, mix sugar, dry mustard, salt and vinegar. Heat and stir until sugar dissolves. Remove from heat, add salad oil, and set aside.
  2. To shred cabbage by hand, cut cabbage in half through the core. Make two cuts to remove the wedge of core from each half. Then place cabbage cut side down on a board, slicing thinly with a knife.
  3. In a large bowl, add cabbage, grated carrot, diced green pepper and onion. Pour warm dressing over and mix well. The cabbage will wilt and shrink down in volume as it soaks in the dressing. Adjust seasonings to taste (salt, sugar, pepper if desired). You may leave out at room temperature if serving the same day; otherwise refrigerate overnight. Top with roasted peanuts for serving, if you like.

Makes 6-7 cups slaw.


  • I know it seems like a lot of sugar, but think of the vinegar mixture as more brine than salad dressing – much of it will get thrown out when the salad is all eaten. You may cut back on sugar and it will be more tart, but this is already 25% less sugar than the 1:1 vinegar-sugar ratio used in many versions of this slaw.
  • Pre-shredded cabbage is often old and dry in the bag, but a whole cabbage stays fresh in the fridge until you’re ready to use it. If you have a halfway decent knife, shredding is quick and easy, and you’ll be amazed at how much shredded cabbage comes from one compact head.
  • You may add a dash of celery seed, a classic slaw seasoning, or a bit of cayenne pepper for a subtle heat.
  • Don’t put peanuts in ahead of time, or they will get soggy.
  • To double the recipe, buy a large (~3 lb) cabbage and use 2 carrots, 1 medium onion and 1 green pepper. Double the vinegar mixture.

Here’s a link back to the post and pictures.

{ 1 comment… read it below or add one }

wesley doyle 17 July 2016 at 9:02 am

This is great change from the sweet style.


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