Vinegar Slaw


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There is no telling how many different kinds of slaw there are in the world but most of what I’ve seen during  my time is coleslaw and vinegar slaw. Today, in order for you to be able to make the BBQ sandwiches like I posted about yesterday, I’m bringing you the recipe for vinegar slaw, which is commonly served on top of pulled pork sandwiches in my neck of the woods.

This recipe is easy as pie but I’m gonna make it a little bit easier for ya. The original recipe is done in proportions but I’m giving you exact measurements in case you’ve never made it before, then you can work with proportions later once you get more comfortable with it.

One head of cabbage, vinegar, sugar. It’s that easy.

The best things in life are easy.

Now lets talk a minute about “rules”. Some folks will tell you that you should never serve pulled pork without slaw. Some folks will tell you that you should never serve pulled pork with slaw. Some folks will tell you that you should never serve bbq without red sauce and so on and so forth.

Here is my take on that. There are no rules in your kitchen except for those which you choose to make.

If you wanna make jello and call it creme brulee more power to ya. If you wanna call all your beef dishes chicken dishes, knock yourself out. When I come to your house and eat a big old plate full of beef roast I’ll just declare it the finest chicken I ever did taste!

Your kitchen = no rules.

Have fun with it.

Chop up your  cabbage.

Note: I’m only using half of my head of cabbage. That yields about four to five cups and that is plenty for me.

I chopped mine up in a food processor but you can use a sharp knife and chop it, shred it, whatever cranks your tractor. Remember, no rules.

Now add your vinegar

and your sugar

The ratio here is equal parts vinegar and sugar.

Give it a stir.

Cover and refrigerate until ready to serve. This will make more liquid after a while and is better if you let it refrigerate for a few hours before serving it but if you need to eat it now go ahead. I’m not big on waiting myself. ~grins~

Serve on top of pulled pork (the recipe is here) or as a side dish if you like. No rules! :)

Vinegar Slaw
  • 4-1/2 to 5 Cups finely chopped or shredded cabbage (about half a head)
  • 1 Cup white vinegar
  • 1 Cup sugar
  1. Place cabbage in a bowl. Add in vinegar and sugar. Stir. Cover and place in refrigerator a few hours or overnight before serving. Will make more juice over time.
  2. *The proportions for larger quantities are equal parts vinegar and sugar.

To see the recipe for the pulled pork bbq pictured with the slaw, click here.

“Deep summer is when laziness finds respectability.”

~Sam Keen

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  1. Donn Colee says

    Dear Lady, I like the way you think. And cook. You bring back many wonderful memories of my great-grandmother Emma and my grandmother Flossie. I am a Southern boy by birth and heritage, Arkansas. The food that came out of those two kitchens was mind blowing. Those two sweet belles taught me how cook, how to home can and how to clean up. Today I have all of their “recipe boxes” and about half a ton of vintage cast iron cookware. I am 60 and have fattened up more friends than you can shake a switch at.

    You have been bookmarked. Keep up the good work!


  2. Wendy Dement Smith says

    I made this last week. My first time ever making vinegar slaw. I always go buy a container from the local BBQ place when my husband cooks a pork roast on the grill or in the smoker. Let me just say I will never buy it again, so easy and tastes wonderful. I really enjoyed my homemade pork sandwiches with this slaw. I have been sharing lots of your recipes with my friend who recently had a baby and does not have internet. I think if we ate more at home using real ingredients and stayed away from the drive thru we would be a lot healthier. Thank you for your wonderful recipes and stories.

  3. Cindy says

    This recipe is pretty close to my grandmother’s recipe for vinegar slaw. Hers had onion,carrot and bell pepper in it as well as salt, pepper, turmeric, celery seed and, mustard seed. She would mix the vinegar and sugar together bring to a boil and add the spices. When it was cool she would pour the vinegar mixture over the cabbage mixture. Put in a container with a tight seal and refrigerate overnight.

    This type of slaw is perfect for BBQ and Catfish.

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