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This easy vinegar coleslaw recipe is crisp, tangy, and made with simple ingredients. It’s perfect for one or two people and comes together in minutes.
Why You’ll Love This Recipe
- Quick & Easy: Ready in minutes with minimal prep.
- Fresh & Light: Made with crisp cabbage, carrots, and a tangy vinaigrette.
- No Mayo: A great option if you prefer a vinegar-based slaw.
- Perfectly Portioned: Just the right amount for one or two servings.
- Easy to Customize: Adjust ingredients to fit your taste or dietary needs.
If you’re looking for a crisp, refreshing side dish that doesn’t leave you with leftovers, this single serving vinegar coleslaw is the one to make. It’s bright, tangy, and incredibly easy to throw together with just a few basic ingredients.
I love how this slaw pairs with meats, sandwiches, or even a simple weeknight meal. It’s the kind of recipe you can make on a whim, and it always adds the perfect pop of flavor to your plate.
Enjoy with oven baked bbq ribs for one, a single sloppy joe, baked chicken thighs for one, a single serving of carne asada, or a hearty burger for one.
Ingredients
If you have any ingredients leftover from this small batch coleslaw recipe, check out our Leftover Ingredients Recipe Finder.
- Cabbage (Green and Red): Thinly sliced cabbage gives the coleslaw a crisp, crunchy texture. Green cabbage has a mild flavor, while red cabbage adds color and a slightly peppery bite. Use leftover cabbage in a small brussels sprouts salad, bang bang shrimp bowl, or roasted cabbage wedges.
- Note: I thinly slice the vegetables myself for the best texture and flavor, but if you’re short on time, use 2 cups of store-bought coleslaw mix instead.
- Red Onion: Sharp and flavorful. Thin slices help spread the flavor evenly. Use extras in a Sicilian orange salad, chicken shawarma for one, or a small batch of pickled onions.
- Carrot: Adds sweetness and color. Grate or thinly slice for even texture. Extra carrots can be used in a small carrot cake, chicken fried rice for one, or split pea soup for one.
For the Dressing
- Olive Oil, Apple Cider Vinegar, Honey, and Dijon Mustard: These ingredients create a tangy, slightly sweet dressing with just enough richness and spice. Use maple syrup instead of honey for a vegan version.
- Salt and Black Pepper: Enhance the flavors – adjust to taste.
Recipe Variations
Want to change up the flavor? Try one of these simple variations:
- Spicy: Add a pinch of cayenne or chopped jalapeños for heat.
- Asian-Style: Use rice vinegar, soy sauce, and sesame oil in the dressing. Top with chopped cilantro, peanuts, or sesame seeds.
- Creamy: Stir in 1 to 2 tablespoons of mayonnaise.
- Fruity: Add chopped apples or pineapple for a hint of sweetness.
- Herbed: Mix in fresh herbs like cilantro, parsley, or dill for added flavor.
Pro Tip: I like using a sharp knife to slice the vegetables, it gives me better control over the thickness and texture. It’s also easier to clean than a mandolin. If you prefer a mandolin for speed, that works too. Either way, you’ll end up with a crisp, flavorful coleslaw.
How To Make Vinegar Coleslaw
These step-by-step photos and instructions will help you visualize how to make a small batch of coleslaw. See the recipe box below for ingredient amounts and full instructions.
- Add the sliced green and red cabbage, red onion, and carrot to a medium bowl.
- In a small bowl or jar, whisk together the olive oil, vinegar, honey, mustard, salt, and pepper. Taste and adjust the sweetness, if needed.
- Pour half the dressing over the vegetables and toss. Add more dressing as needed, mixing until well coated.
- Serve and enjoy.
Expert Tips
- Slice Thinly: A sharp knife gives the best texture, but a mandolin works too.
- Taste Before Serving: Adjust seasoning as needed.
- Use Fresh Vegetables: Fresh ingredients improve both flavor and texture.
- Mix Well: Make sure the dressing coats all the vegetables evenly.
- Store Leftovers: Keep in an airtight container in the fridge for up to 1 day.
Frequently Asked Questions
Yes, you can make it a few hours in advance. Just give it a good stir before serving.
Yes, this version is naturally dairy-free.
Absolutely. Try thinly sliced bell peppers, radishes, or cucumbers for extra color and crunch.
Yes, add 1 to 2 tablespoons of mayonnaise to the dressing if you prefer a creamy version.
Absolutely! To make coleslaw for two just double the ingredient amounts.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serve coleslaw recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Vinegar Coleslaw For One
Ingredients
- 1 cup thinly sliced or shredded green cabbage (2.5 oz)
- ½ cup thinly sliced or shredded red cabbage (1.2 oz)
- ¼ cup thinly chopped red onion (1.2 oz)
- 1 small carrot -thinly sliced or grated (1.5 oz/43 g)
For the Dressing
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 ½ teaspoons honey
- ½ teaspoon dijon mustard
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
- Add the sliced green and red cabbage, red onion, and carrot to a medium bowl.
- In a small bowl or jar, whisk together the olive oil, vinegar, honey, mustard, salt, and pepper. Taste and adjust the sweetness, if needed.
- Pour half the dressing over the vegetables and toss. Add more dressing as needed, mixing until well coated.
- Serve and enjoy.
Notes
- Slice Thinly: A sharp knife gives the best texture, but a mandolin works too.
- Taste Before Serving: Adjust seasoning as needed.
- Use Fresh Vegetables: Fresh ingredients improve both flavor and texture.
- Mix Well: Make sure the dressing coats all the vegetables evenly.
- Store Leftovers: Keep in an airtight container in the fridge for up to 1 day.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Love all your recipes,I’ve made, although only need for one, always make for two!
Thanks k
Thank you!!
Great recipe.
Thank you!