Why Is Deli Coleslaw Different? The Montreal-Style Vinegar Slaw Explained

Montreal deli coleslaw is different because it uses a light, tangy vinegar dressing instead of heavy mayonnaise. The result is a crisp, refreshing slaw that cuts through rich, fatty meats like smoked meat rather than adding more richness to the plate.

At Dunn's, our signature vinegar-based coleslaw is made in this Montreal-style tradition. Here is what makes it unique, how it compares to creamy slaw, and why it belongs next to every smoked meat sandwich.

What Is Montreal-Style Coleslaw?

Montreal-style coleslaw is a vinegar-based coleslaw made with finely shredded cabbage and a light dressing of vinegar, a little oil, sugar, and salt. It tastes tangy and slightly sweet, and it stays crisp instead of turning soft and heavy.

A basic deli coleslaw recipe looks like this: shred a head of cabbage, toss it with salt and let it rest to draw out excess water, then drain it and mix in a dressing of vinegar, oil and a touch of sugar. Some cooks add carrot for colour, or celery seed for a subtle, savoury note. The slaw is chilled so the flavours can blend before serving.

Vinegar Coleslaw vs Creamy Coleslaw: What's the Difference?

Both start with cabbage, but the dressing changes everything:

• Dressing: Vinegar coleslaw uses vinegar, oil, sugar, and salt, while creamy coleslaw uses mayonnaise, sometimes with sour cream or buttermilk.

• Texture: Vinegar slaw stays crisp and light, while creamy slaw is softer and heavier.

• Flavour: Vinegar slaw is tangy and bright, while creamy slaw is rich and mild.

• Calories: Vinegar slaw is usually much lighter, since it skips the mayonnaise.

In short, creamy coleslaw adds richness, while vinegar coleslaw adds freshness. If you are looking for coleslaw without mayo, a vinegar-based slaw is the classic choice.

Why Do Montreal Delis Serve Vinegar Coleslaw?

A Montreal deli serves vinegar coleslaw because it balances the plate. Smoked meat is rich, peppery, and fatty, so a sharp, acidic side refreshes your palate the same way a dill pickle does. For example, a forkful of tangy slaw between bites of a medium or fatty smoked meat sandwich makes each bite taste as good as the first.

The style also fits the deli's roots. Montreal's deli food came with Eastern European Jewish immigrants, whose cooking was full of sour, preserved cabbage dishes. That makes this Canadian deli slaw very different from the creamy coleslaw often served elsewhere in Quebec. 

Where Does Coleslaw Come From?

The word coleslaw comes from the Dutch "koolsla," meaning cabbage salad, according to Merriam-Webster. Dutch settlers brought the dish to North America in the 1700s.

The earliest versions were dressed with vinegar and oil. Creamy, mayonnaise-based coleslaw only became common later, once mayonnaise was widely sold in stores in the 1900s. In other words, a vinegar-based slaw is actually closer to the original coleslaw than the creamy version most people know today.

Is Vinegar Coleslaw Healthier Than Creamy Coleslaw?

In most cases, yes. Vinegar coleslaw skips the mayonnaise, which is the main source of calories and fat in creamy slaw. For example, a single tablespoon of mayonnaise adds about 90 calories, while a cup of shredded raw cabbage has only about 22, based on USDA FoodData Central.

Cabbage is also a good source of fibre, vitamin C, and vitamin K. A vinegar dressing keeps the focus on those fresh, crunchy vegetables. The sugar in the dressing adds a few calories, but a vinegar-based coleslaw is still one of the lightest sides on a deli plate.

Final Thoughts: Try Dunn's Signature Coleslaw

Montreal-style coleslaw proves that a side dish can do more than fill the plate. Its light, tangy vinegar dressing keeps it crisp, refreshes your palate, and balances rich smoked meat in a way creamy slaw cannot.

Want to taste the difference? Visit Dunn's and pair our signature vinegar-based coleslaw with a smoked meat sandwich and a dill pickle for a true Montreal deli experience. Find your nearest Dunn's Location. 

Frequently Asked Questions 

Q1. How long does vinegar coleslaw last in the fridge?

Homemade coleslaw is best eaten within 3 to 4 days when kept covered in the fridge, in line with USDA leftovers guidance.

Q2. Why does coleslaw get watery?

Cabbage releases water as it sits in the dressing. Salting the shredded cabbage first and draining it before adding the dressing keeps the slaw crisp.

Q3. What type of vinegar is used in coleslaw?

White vinegar and apple cider vinegar are the most common choices. White vinegar gives a clean, sharp tang, while apple cider vinegar adds a milder, slightly fruity flavour.

Q4. Is vinegar coleslaw vegan?

A basic vinegar coleslaw made with cabbage, vinegar, oil, sugar and salt is usually vegan, since it contains no mayonnaise, eggs or dairy. Some recipes add honey, so check the ingredients.

Q5. What goes well with vinegar coleslaw?

Vinegar coleslaw pairs best with rich, savoury foods like smoked meat sandwiches, burgers and fries, where its tangy crunch balances the richness.