No Mayo Vinegar Coleslaw Dressing

If you crave a bold coleslaw dressing sans mayo, this No Mayo Vinegar Coleslaw Dressing is it. Slightly sweet and jalapeno spicy, and rounded out with a lovely tang from vinegar; this is the perfect dressing to liven up coleslaw.

Course Salad, Side Dish

Cuisine American

Keyword homemade coleslaw dressing

Prep Time 30

Total Time 30

Servings servings (3 cups)

Calories 231kcal

Author Christina Koncker

Ingredients

1 large onion, grated (I used a white onion)
1 cup granulated sugar
½ cup white vinegar
1 cup vegetable oil*
½ teaspoon salt
1 teaspoon celery seeds
1 7-ounce can pickled jalapenos (I used San Marcos)

Instructions

Combine sugar and grated onion in a bowl and let stand for 20 minutes.
1 cup granulated sugar, 1 large onion, grated
Pick out the jalapenos (without the pickling liquid) and add to a food processor or blender. Process until well pulverized.
1 7-ounce can pickled jalapenos
Add the pulverized jalapenos and the remaining ingredients to a Mason jar. Add the onion/sugar mixture once the 20 minutes are up.
½ cup white vinegar, 1 cup vegetable oil*, ½ teaspoon salt, 1 teaspoon celery seeds
Shake, shake, shake!
Refrigerate for at least 12 hours to let the flavors meld and get all delicious and spicy.*
Keeps for a long time.*

Notes

DON’T use olive oil. I made this mistake once and, while still tasty, olive oil hardens in the fridge. It got weird.

If you’re using the OG Mom bomb.com recipe, the flavors meld together more quickly. I'd recommend giving it 2-3 hours or so, until completely chilled.

It keeps for a long time - up to one month, but I can’t imagine it will last you long enough to find out. You’re gonna want to put it on all kinds of salads. Trust me on this.

I purchased a bag of Fresh Express 3 Color Deli Coleslaw and used just over a ½ cup of the No Mayo Vinegar Coleslaw Dressing on it, then let it sit for 6 hours before serving.

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