Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. I’m always disappointed if I attend a barbecue and there is no coleslaw. Coleslaw is often prepared with mayo for more of a creamy coleslaw, but vinegar-based coleslaw is becoming more and more popular. You’ll find it more in the southern U.S., though it is thankfully working its way northward. I have a creamy coleslaw recipe that is mayo based that you may want to try if you prefer your coleslaw with mayo, but if you prefer the oil and vinegar version, here you go! Let’s talk about how to make vinegar coleslaw, shall we? Thinly slice a small red onion and add it to the bowl. BOOM! DONE! It’s also great served over pulled pork sandwiches, providing a light and bright crunchiness to complement soft and juicy pork. Scoop some onto grilled sausages or sandwiches as an alternative to more traditional condiments. I do not recommend freezing coleslaw. NOTE: This post was updated on 7/9/21 to include new photos, video and information. It was originally published on 7/3/19.
