The Great Summer Side Dish Debate: Mayo-Based vs. Vinegar-Based

Let the slaw wars begin.

Every summer picnic has a battlefield. It’s not the grill. It’s not even the dessert table.It’s the side dish section—specifically, the slaw.

On one side: the creamy loyalists. Devotees of the mayo-based coleslaw, rich and smooth, with just enough tang to keep things interesting. On the other: the vinegar truthers, proudly team crisp-and-tart, where cabbage isn’t drowned but elevated in zippy dressing. Both claim to be the perfect pairing for barbecue. Both believe they are what your pulled pork truly wants. And honestly? Both have a point.

Team Creamy: The Cold Comfort Classic

Creamy coleslaw has serious nostalgia going for it. It tastes like cookouts at Grandma’s house, potlucks in church basements, and Fourth of July paper plates that sag under burgers, beans, and a scoop of something cold, white, and crunchy. It’s tangy, yes—but also sweet and rich, often mellowing out the spice of grilled meats. There’s a reason you see it piled on top of Carolina BBQ sandwiches like a crown.

Team Tangy: The Sharp, Fresh Favorite

Vinegar-based slaw is the slaw for people who like their food to snap. There’s no dairy to weigh it down. It’s fresh, crisp, and usually dressed in a combo of cider vinegar, oil, mustard, and sugar that leans pickly in the best way. It’s what you want when it’s 95 degrees and mayo feels... risky. Plus, it doesn’t get soggy after two hours on the picnic table. Score.

So... Who Wins?

Here’s the twist: this isn’t actually a war. It’s a deliciously misunderstood love story. Because guess what? Some of the best slaws—the real heroes of summer sides—use both.

That’s right. Recipes exist that marry the zing of vinegar with the creamy comfort of mayo. Think slaws that start with a light cider vinegar base, then swirl in just enough mayonnaise to round it out. Or those that use Greek yogurt or sour cream as a lighter bridge between two bold camps. It’s balance, baby.

Try This Hybrid Slaw Recipe

Creamy-Tangy Summer Slaw

• 1/2 small red cabbage, thinly sliced

• 1/2 small green cabbage, thinly sliced

• 1 large carrot, grated

• 1/2 red onion, thinly sliced

• 1/4 cup mayo

• 2 tbsp apple cider vinegar

• 1 tbsp Dijon mustard

• 1 tsp honey

• Salt & pepper to taste

Mix dressing separately, then toss everything together. Chill for 30 minutes. Then? Watch it disappear before the hot dogs are even done.

In today’s social-foodie era—where TikToks turn salads into celebrities and debates over ranch vs. blue cheese trend for days—it’s only natural we bring a little drama to the side dish table. But maybe, just maybe, we don’t have to pick a side. Maybe slaw isn’t about either/or—it’s about yes, and.

So let the slaw wars rage... but maybe bring a spoon for both. You know, just to be safe.