My mom’s Sweet Onion & Vinegar Coleslaw is fresh, bright, and tangy. No mayo here! A sprinkling of celery seeds adds unique flavor and texture. This easy coleslaw features a homemade dressing that’s a staple in our house!
Mom’s Sweet Onion & Vinegar Coleslaw has been a favorite in our family for years. It’s crisp, tangy, and just the right amount of sweet, with a no-mayo dressing that lets the flavors shine. The sweet onion gives it something special, and it comes together in minutes. All I need is this salad, a cold drink in hand, and Blake at the grill while the kids play in the yard. That’s my happy place.
Why Try This Sweet Homemade Coleslaw Recipe?
- No mayo, no fuss. The vinegar-based dressing is light, tangy, and a little sweet. Perfect for those who want a coleslaw that’s crisp and refreshing, not heavy or creamy.
- The sweet onion makes it shine. Thinly sliced sweet onion adds flavor without overpowering the dish. It’s a small touch that makes a big difference.
- Quick and easy to make. Just shake up the dressing, pour it over your cabbage, and toss. No long ingredient lists or complicated steps.
- Pairs with everything. This slaw goes with burgers, brats, pulled pork, grilled chicken—you name it. It’s the kind of side dish you’ll reach for all summer long.
*Here are a few more recipes I’m loving right now: this flavorful Herby Ham Salad, my Grilled Romaine and Tomato Salad with Homemade Buttermilk Ranch Dressing, and Pickled Red Onions (a super popular recipe on this site!)
What You’ll Need
The ingredients list for this recipe is short and simple. Here’s a quick look at what you’ll need. Don’t forget to scroll down to the recipe card for a printable list.
For the coleslaw dressing
- White vinegar – for a simple, clean acidic zing!
- Sugar – I’ve always liked the sweetness of this recipe.
- Vegetable oil
- Grated white or yellow onion – grated onion means no big chunks, which I love. Add as little or as much as you like!
- Celery seeds – they add a wonderful, unique flavor and texture!
- Salt & pepper
I don’t use celery seeds very often, but they are a MUST to have on hand for this salad alone. The itty bitty seeds add an extra element of fun. I love their earthy, slightly bitter flavor, plus they add great texture to the salad!
For the salad base
I most often use a couple bags of pre-shredded cabbage or coleslaw mix to make this coleslaw salad. So easy!
Variation Ideas
While this recipe’s simplicity is one of its best features, I’m always game for switching things up. Here are some ideas for mix-ins:
- bell pepper, any color you like, thinly sliced
- broccoli, chopped small
- apple, chopped small
- green onion, thinly sliced
- parsley, roughly chopped
- cilantro, roughly chopped
- sliced almonds
And if you like, try swapping out the white vinegar for apple cider vinegar, for a little more flavor!
Tips for the Best Coleslaw Dressing
- Dissolve the sugar completely. Heat the vinegar and sugar just until the sugar is fully dissolved for a smooth, well-blended dressing.
- Go easy on the onion at first. Onion flavor can range from mild to sharp, so start with less. You can always grate in more if needed.
- Store it in a jar. A jar with a tight-fitting lid makes it easy to shake the dressing right before using, so everything stays well mixed.
- Use the freshest cabbage you can find. Limp cabbage will drag the whole dish down. I like a crisp pre-shredded mix with purple cabbage and carrots for extra color and crunch.
Can I Make The Dressing Ahead of Time?
I like to make this dressing at least a few hours, and up to a few days, prior to serving. Just store it in the refrigerator, in a container with a tight fitting lid. This dressing has an excellent refrigerator shelf life, will easily stay good for up to 2 weeks!
About 30 minutes prior to meal time, add the shredded cabbage to a large bowl. Give the jar of dressing a vigorous shake and then drizzle the dressing over the cabbage. Place the prepared salad in the refrigerator to chill until you’re ready to eat. Then fold the salad a few times to incorporate, before placing it on the table.
How to Store
Store any leftover coleslaw salad in a covered container in the refrigerator for up to a few days. Just know that the longer the cabbage sits in the dressing, the softer and less crunchy it will become.
What to Serve With Sweet Coleslaw
The dressing is sweet and oniony, and bright and tangy with vinegar. With a sprinkling of little celery seeds, this simple dish packs in tons of flavor. It’s great with so many meals!
I like to serve this coleslaw salad without mayo with our favorite Sloppy Joes, and with main entrees that are hot off the backyard grill. It’s pretty awesome with this crispy-skinned Beer Can Chicken and these Easy Grilled Pork Chops. Also think about serving this side dish with my Margarita Grilled Shrimp or slices of crunchy Homemade Garlic Bread. Yum!
It also works especially great with recipes utilizing barbecue sauce and other flavorful sauces or marinades. Imagine the coleslaw salad alongside Grilled Honey Chipotle Chicken Kebabs (shown above), Grilled Sriracha Honey Mustard Beef Kebabs, or Teriyaki Grilled Pork Tenderloin. It would also be a lovely side for my Grilled Turkey Tenderloin with Brown Sugar and Whole Grain Mustard!
More easy salad recipes:
- Cucumber Salad (made with a tangy vinegar dressing)
- Creamy Cucumber Salad
- Mexican Corn Salad
- Macaroni Salad with Ham & Cheese
- Strawberry Salad with Red Wine Vinaigrette
- Italian Chopped Salad
- Creamy Homemade Coleslaw
Sweet Onion Vinegar Coleslaw Dressing
Ingredients
- 1 c. sugar
- ½ c. white vinegar
- 1 c. vegetable oil
- 1 tsp. whole celery seeds
- ¼ to ⅓ c. grated sweet white or yellow onion to taste
- kosher salt and freshly ground black pepper to taste
Instructions
- In a medium saucepan over medium-high heat, stir sugar and vinegar until sugar dissolves.
- Remove saucepan from heat and add remaining ingredients, stirring to combine. Let cool.
- Transfer to a 1-quart jar with a lid, or use a similarly sized container. The dressing will appear layered and separated, which is fine. Refrigerate to cool completely.
- To make the coleslaw salad: About 30 minutes prior to meal time, add the shredded cabbage to a large bowl. Give the jar of dressing a vigorous shake to incorporate, until the dressing has a cloudy appearance. Then drizzle dressing over the cabbage. Place the prepared salad in the refrigerator to chill until you’re ready to eat. Then fold the salad a few times to incorporate, before placing it on the table. So easy!
Video
Notes
Nutrition Information:
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This post was originally published August, 2013. Some of the photos and text were updated in 2018.
Just wondering if I can substitute peanut oil instead of vegetable oil?
I have made this recipe for years. I use only 1/4 cup each of sugar and Stevia since I am diabetic. To me it is more than sweet enough with only a quarter of the carbs. I never thought about using a grater for the onion though and it is far better and easier than trying to dice onions that small. I also like this recipe on green salad as well. It is light and goes with just about anything summer and is always appropriate and appreciated by guests. Recipe requests are so frequent that I made up a pad of them to pass along to friends who ask.
This was really delicious…we all loved it!
So happy to hear this – thank you so much for coming back to let me know!
Hi Brenda,
This sounds wonderful. I want to try this tonight but I only have olive and avocado oil handy.
Have you tried either in your coleslaw?
Thank you
Hi Stella – I have t tried. But I’d try the avocado, it has a more neutral flavor. Hope you like!
I used monk fruit in place of sugar ( I think this is the best tasting sugar substitute around. It measures. pours, and tastes like sugar!) I cut the Monk fruit down to 2/3 of a cup. Very good and sugar free!
Thanks! Was wondering if I could try monkfuit! :)
I love this recipe! I did cut down little in the sugar! I did not hurt the taste at all!
Wonderful! I should try that next time. :)
Trying to find a good coleslaw dressing without the sugar?