Two simple and tasty vinegar coleslaw recipes are Oil and Vinegar Slaw from Rachael Ray of the Food Network and South Carolina Slaw from Southern Living. These can be made either with freshly shredded cabbage and carrots or slaw mix.
For the first recipe, mix 1/4 cup of red wine vinegar with 2 tablespoons of sugar. Add 2 tablespoons of peanut or vegetable oil and 16 ounces of packaged slaw mix or freshly shredded cabbage and carrots. Sprinkle with salt and pepper, toss and serve. Some reviewers of this recipe added more flavor by including strong ingredients such as finely chopped onions or fresh cilantro. Some reviewers suggest starting with less sugar and adding more to taste.
For the South Carolina Slaw, place about a pound, which is approximately 1/2 head, of shredded cabbage and 1 cup of grated carrot into a bowl. In a saucepan, use a whisk to mix 1/2 cup apple cider vinegar, 1/4 cup vegetable oil, 1/4 cup sugar and 2 tablespoons Dijon mustard. Add 2 teaspoons dry mustard, 1 teaspoon celery seeds, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper and continue to whisk until sugar is dissolved. Bring to a boil over medium-high heat, then pour over the cabbage and carrot blend. Toss to coat, and serve.