Although cole slaw is generally made with shredded green cabbage, but it can be prepared with red cabbage or a combination of both. Serve this up as a refreshing summer side dish at your next picnic, or add a scoop to … Slice the stem end off of the cabbage. You can even punch up your vinegar based coleslaw with a few other ingredients, if you’d like. Some favorites include: Teaspoon of Dijon mustard; 1/2 teaspoon celery seed; Minced bell pepper Tangy Vinegar Slaw. I think there's a lot of comfort in making and eating a long-time family recipe. Cole slaw is one of those simple side dishes that goes with so many entrees. Peel away outer layers of cabbage, rinse under cool running water. This no mayo coleslaw is the perfect addition for your summer barbecues or family gatherings! https://www.deepsouthdish.com/2013/09/forever-slaw-vinegar-coleslaw.html Pairs great with fish, dishes with avocado, and Central and South American dishes. In North Carolina, we love our Carolina red slaw which features a tangy tomato vinegar based dressing. Try apple cider vinegar or white vinegar for variations in flavor. I find vinegar is enough for most dishes and events where a lot of people will be eating, but sometimes you want a different element. Vinegar Slaw is a nice change of pace from the usual mayonnaise type of coleslaw. Very refreshing in the summer! This vinegar-based slaw is an easy way to start a meal. Can be served immediately or marinated in the refrigerator overnight for a more pickled taste. Southern Style Cole Slaw. To have the freshest slaw, pick the best quality cabbage that is firm, crisp, and of good color, regardless of the color. It has a unique zippy flavor and all of your favorite ingredients from traditional coleslaw . For a coleslaw that is multi-colored and multi-textured, use a combination of two varieties. This Classic Vinegar Based Coleslaw is a vinegar coleslaw that calls for no mayo. It’s most often served with Lexington style pulled pork barbecue famous for it’s vinegar mopping sauce. Place cabbage on end, cut in half, then cut each half into quarters.