Vinegar Coleslaw

Recipe makes 4 servings.
Approximate Cook Time: 15 minutes
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 7
Rating: 4.57
Rate this recipe!


1 tablespoon(s) olive oil
2 tablespoon(s) apple cider vinegar
1/4 teaspoon(s) mustard seed, ground
1/8 teaspoon(s) cumin seed, whole
1/4 teaspoon(s) celery seed
1/8 teaspoon(s) poppy seeds
1/4 teaspoon(s) black pepper, freshly ground
1/4 teaspoon(s) sea salt, (optional)
1 teaspoon(s) honey, raw, (optional)
1 head(s) cabbage(s), green, (or 1/2 of each red and green)


  1. In a small bowl, whisk together all ingredients except cabbage to make the dressing. Set aside.
  2. Finely shred cabbage and put in large bowl.
  3. Add the dressing to cabbage and mix thoroughly.
  4. Serve immediately, or store in the refrigerator overnight for more flavor.

This recipe inspired in part or in whole from here.


  1. heatherschopp

    I love coleslaw and especially with vinegar. I would prep this the night before…It will be amazing when you are ready to eat. I have not made this particular recipe and cant wait to try it. The longer it sits in that yummy vinegar, the better off it will be!

  2. Stella

    Vinegar is NOT paleo

    • Neely

      Please see my post on vinegar here for our stance on vinegar.

  3. Stacey

    Is there something else I could use in place of the olive oil? Would it still taste ok if I did not use any oil at all? I am in the process of trying to heal myself of an autoimmune disorder (sjogren’s syndrome, which is in the same family as lupus and causes painful joints among other things), and realized that every time I have something with olive oil, I get a flare up in one or two of my finger joints. I am going to try my best to eliminate olive oil from my diet for the time being (while I try to repair “the leaky gut”), and then try reintroducing it in the future. Is it common for people to have an olive oil intolerance? Or could this just be a temporary thing that was caused from my immune system going into overdrive and attacking different foods (due to the leaky guy)?

    • Neely Quinn

      Stacey – I have a sensitivity to olive oil too. I don’t think it’s common, but more people have it than know it. Maybe try avocado oil on the coleslaw. It’ll affect the flavor, consistency, and nutritional value of the dish if you don’t have the oil. Avocado oil may be a life saver for you :)

  4. niki

    i made this, even without the poppy seed and celery seed it was simple and delightful. I couldn’t believe raw cabbage could be this beguiling- since i was lacking so many flavorful spices, I toasted some shelled pumpkin seeds with a bit of chili and tossed them in, the smokey hot flavor really worked well with the cumin. thanks again!

  5. Christina Dwyer

    I made this last night and it was very good. I bet you could add a little coconut milk to give it that creamy dressing look and feel.

  6. BeachBodyReady

    This was very delicious! Can’t wait to taste the leftover tomorrow for lunch!

  7. Emily

    I made this, and I have to say, it was kind of bland. Good for topping a spicy pulled-pork sandwich, but not very interesting on it’s own. I made it a whole day in advance, so the dressing had plenty of time to penetrate the cabbage. Still, it just tasted like slightly vinegared cabbage.

  8. staci

    I liked this enough LAST summer to come looking for the recipe THIS summer. A nice simple coleslaw, no weird ingredients, perfect for a picnic or potluck since there’s no mayo to spoil, great next to burgers, grilled chicken or pulled pork. Like it a lot! :)

Leave a Comment