Grandma’s Sweet and Sour Coleslaw

This old-fashioned Sweet and Sour Coleslaw is a treasured family recipe passed down from my grandma. Made with crisp cabbage, sweet Vidalia onions, and a tangy vinegar dressing, this no-mayo coleslaw is the perfect make-ahead side dish for potlucks, cookouts, barbecues, and holidays.

Unlike traditional creamy coleslaw, this vinegar-based coleslaw stays fresh longer and gets even better as it sits in the refrigerator. The sweet and tangy dressing soaks into the cabbage overnight, creating a flavorful side dish that’s simple, delicious, and always a crowd favorite.

Sweet and sour coleslaw pairs perfectly with Shredded BBQ Chicken Sandwiches, alongside some delicious BBQ Ribs, or with Dill Pickle Chicken sandwiches.

Why You’ll Love This Sweet and Sour Coleslaw

• No mayonnaise required
• Perfect for summer cookouts and picnics
• Easy make-ahead recipe
• Naturally dairy-free
• Stays fresh in the refrigerator for up to two weeks
• Sweet, tangy, and full of flavor
• Great alongside barbecue, burgers, sandwiches, and fried chicken
• It’s grandma’s recipe, so you know it’s good!

The Story Behind This Recipe

Some recipes never go out of style, and this sweet and sour coleslaw is one of them! My grandma made this recipe for family gatherings, church potlucks, and holiday meals for as long as I can remember.

What makes it special is the warm vinegar dressing. Instead of mixing a cold dressing, the vinegar, sugar, oil, and seasonings are heated together before being poured over the cabbage. As the slaw chills overnight, all those sweet and tangy flavors soak into every bite.

It’s so easy and simple, but so tasty! Plus this coleslaw keeps up to 2 weeks in the fridge, so it’s great to make ahead of time.

Ingredients You’ll Need

For the Coleslaw

• 4 cups shredded cabbage (about ¾ pound)- Fresh green cabbage works best for this recipe. You can shred it yourself or use a bag of pre-shredded coleslaw mix to save time. I love using a mandolin to shred the cabbage. It’s quick and easy and shaves it so thin.
• 1 Vidalia onion, thinly sliced-Vidalia onions add a mild sweetness that complements the tangy dressing. If they’re unavailable, substitute another sweet onion. I use a mandolin to slice the onion as well.

Sweet and Sour Dressing

• ⅓ cup sugar-Traditional recipes use granulated sugar, but you can substitute Splenda or stevia if preferred.
• ⅓ cup white vinegar-apple cider vinegar or white wine vinegar would also work well.
• ¼ cup oil (olive oil, vegetable oil, or canola oil)- I’m using olive oil.
• 1 teaspoon celery seed– Don’t skip this ingredient. Celery seed gives classic coleslaw flavor and adds a subtle savory note to the dressing.
• ½ teaspoon salt– plus more to taste
• ¼ teaspoon mustard powder
• Black pepper, to taste

How to Make Sweet and Sour Coleslaw

Step 1: Prepare the Vegetables

Place the shredded cabbage and thinly sliced onion in a large mixing bowl. I love using a mandolin to slice the onion and cabbage very thin.

Step 2: Make the Dressing

In a microwave-safe bowl, whisk together the sugar, vinegar, oil, celery seed, salt, mustard powder, and black pepper.

Microwave uncovered for 1½ to 2 minutes, stirring halfway through, until the mixture comes to a boil and the sugar dissolves completely.

Step 3: Combine

Pour the hot dressing over the cabbage and onions. Toss well until everything is evenly coated.

Taste and add additional salt and pepper if desired.

Step 4: Refrigerate

Cover tightly and refrigerate overnight.

The overnight chill time allows the cabbage to soften slightly and absorb all the sweet and tangy flavors.

Step 5: Serve

Stir before serving and enjoy cold.

What to Serve with Sweet and Sour Coleslaw

This easy coleslaw pairs perfectly with:

• Pulled pork sandwiches
• Smoked brisket
• Barbecue chicken
• Hamburgers
• BBQ Ribs
• Hot dogs
• Fried chicken
• Baked beans
• Potato salad
• Fish fry dinners

It’s especially popular during summer cookouts, Memorial Day, Fourth of July celebrations, and Labor Day gatherings.

Tips for the Best Coleslaw

Let It Chill Overnight

This recipe truly tastes best after sitting overnight. The extra time allows the flavors to meld together beautifully.

Slice the Onion Thinly

Thin slices blend into the slaw better and provide flavor without overwhelming each bite.

Adjust the Sweetness

If you prefer a less sweet coleslaw, reduce the sugar slightly. For a sweeter slaw, add an extra tablespoon.

Make It Ahead

Since it keeps well for up to two weeks, it’s a great recipe to make several days before a gathering.

Storage

Store leftover coleslaw in an airtight container in the refrigerator for up to 2 weeks.

The flavors continue to develop over time, making leftovers just as delicious as the first serving.

Frequently Asked Questions

Can I make this coleslaw ahead of time?

Yes! In fact, this recipe is best when made at least one day ahead. The overnight refrigeration allows the cabbage to absorb the dressing.

Can I use bagged coleslaw mix?

Absolutely. A bag of coleslaw mix works perfectly and saves prep time.

Does this coleslaw contain mayonnaise?

No. This is a vinegar-based coleslaw recipe with no mayonnaise, making it lighter than traditional creamy coleslaw.

Can I use a sugar substitute?

Yes. Splenda or stevia can be substituted for the sugar according to package directions.

Why is the dressing heated?

Heating the dressing helps dissolve the sugar and allows the flavors to blend together before coating the cabbage.

More BBQ Side Dishes

• Greek Lemon Feta Potato Salad
• Crock Pot Sweet Cream Corn
• Air Fryer Mexican Street Corn on the Cob
• Italian Sub Tortellini Salad
• Broccoli Pasta Salad
• The Best Pasta Salad
• Classic Macaroni Salad

Simple Recipes are The Best Recipes

This Grandma’s Sweet and Sour Coleslaw is one of those timeless recipes that never disappoints. With crisp cabbage, sweet onions, and a tangy vinegar dressing, it’s the perfect side dish for everything from backyard barbecues to holiday dinners.

Whether you’re continuing a family tradition or trying it for the first time, this old-fashioned coleslaw is sure to become a favorite at your table.

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