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Overhead view of a bowl of crunchy Asian Coleslaw with purple cabbage, green cabbage, and creamy dressing.

Tangy ACV No-Mayo Coleslaw Dressing

This vibrant and tangy ACV no-mayo coleslaw dressing offers a refreshing twist on a classic, perfect for a lighter, healthier side that's bursting with flavor. It's incredibly easy to make and complements any shredded cabbage mix beautifully.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 8
Ingredients Equipment Method Notes

Ingredients
  

For the Zesty Dressing
  • 1/2 cup Apple Cider Vinegar unfiltered preferred
  • 1/4 cup Water
  • 2 tbsp Granulated Sugar or maple syrup for refined sugar-free
  • 1 tsp Dijon Mustard
  • 1/2 tsp Celery Seed
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Onion Powder
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper freshly ground preferred
  • 1 tbsp Olive Oil optional, for a richer mouthfeel

Equipment

  • Medium Mixing Bowl
  • Whisk
  • Measuring Spoons
  • Measuring Cups

Method
 

Prepare the Dressing
  1. In a medium mixing bowl, combine the apple cider vinegar and water.
  2. Whisk in the granulated sugar (or maple syrup) and Dijon mustard until the sugar is fully dissolved.
  3. Add the celery seed, garlic powder, onion powder, salt, and black pepper to the bowl. Whisk vigorously until all ingredients are well combined and the dressing is smooth.
  4. If desired, whisk in the optional olive oil for a slightly richer consistency and mouthfeel.
  5. Taste the dressing and adjust seasonings as needed. You might want more salt, a touch more sugar, or a pinch more pepper depending on your preference.
  6. For best results, cover the dressing and refrigerate for at least 30 minutes before tossing with coleslaw mix. This allows the flavors to meld beautifully.
  7. Pour the dressing over 8-10 cups of shredded cabbage and carrots (coleslaw mix) and toss to coat evenly. Serve immediately or chill for another 15-30 minutes for flavors to deepen further.

Notes

Storage: Store leftover dressing in an airtight container in the refrigerator for up to 5-7 days.
Variations: For a spicy kick, add a pinch of red pepper flakes. For an herbier flavor, finely chop fresh dill or parsley and add to the dressing.
Serving Suggestion: This dressing is fantastic on traditional green and red cabbage coleslaw, broccoli slaw, or even as a tangy marinade for grilled chicken.