This classic vinegar coleslaw is a simple, make-ahead side dish that’s been enjoyed for generations. It’s also known as 24-hour slaw because it sits in the fridge overnight.
When a recipe pops up over and over again in classic cookbooks, I know it must have been a popular one. This Classic Vinegar Coleslaw is one example. It appears dozens of times in my collection of spiral-bound cookbooks, going back to the 1950s.
It’s also known as 24-hour coleslaw, 3-day slaw, or icebox slaw, because it’s designed to sit in the fridge overnight as the flavors meld and the cabbage becomes a bit softer (but not too soft).
Instead of a creamy dressing like this simple coleslaw, it’s a vinegar-based dressing with sugar for sweetness, dry mustard for a little zip, and celery seeds for a classic deli-style flavor. It’s a lovely make-ahead side dish for cookouts or dinners on the grill. I really enjoy it in the fall with a marinated pork loin roast as well.
Why I think You’ll Love This Slaw
- It’s very adaptable. Several of the classic recipes call for adding a green pepper or a cup of chopped celery. You can easily use a couple bags of coleslaw mix instead of a head of cabbage. Want a little pop of color? A jar of drained pimentos or a handful of shredded carrots would be lovely.
- It’s not fussy. There’s plenty of dressing, so if you have an extra large head of cabbage or want to throw a few more veggies in there, you can do that without altering the quantity of dressing.
- It’s make-ahead. 24 hours is recommended, but you can even make it 2-3 days in advance with good results.
A Look At What You’ll Need
- Green cabbage is traditional but red cabbage works here, too.
- The celery seed adds a savory, punchy flavor to the slaw.
- You can use either dry mustard or double the amount of regular mustard (yellow or dijon).
Step-by-Step Photos of Making Vinegar Slaw
- Thinly slice a head of cabbage and a yellow onion.
- Place the vinegar and sugar in a small saucepan. Heat until the sugar is dissolved, about 5 minutes. Stir in the vegetable oil, mustard, salt, and celery seed.
- Pour the dressing over the cabbage and onions. Let sit in the fridge overnight.
- Serve and enjoy!
📖 Recipe
Classic Vinegar Slaw
Ingredients
- 1 head cabbage (10-12 cups shredded)
- 1 yellow onion
- 1 cup vinegar
- 1 cup sugar
- ¾ cup vegetable oil
- 1 teaspoon dry mustard (or 1 tablespoon yellow or dijon mustard)
- 1½ teaspoons salt
- 1 teaspoon celery seed (optional)
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Instructions
- Thinly shred 1 head cabbage and finely slice 1 yellow onion. Place in a large bowl.
- Place 1 cup vinegar and 1 cup sugar in a small saucepan. Heat until the sugar is dissolved, about 5 minutes. Stir in ¾ cup vegetable oil, 1 teaspoon dry mustard, 1½ teaspoons salt, and 1 teaspoon celery seed.
- Pour the dressing over the shredded cabbage and onion and toss to coat. Cover and refrigerate overnight, or at least 4 hours. The cabbage will shrink down quite a bit.
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