Vinegar Coleslaw (No Mayo)
This Vinegar Coleslaw (No Mayo) is a refreshing alternative to traditional coleslaw, combining cabbage, carrots, and onion with a tangy apple cider vinegar dressing.
Equipment
- large bowl
- Smaller bowl
- whisk
Ingredients
- 1 head green cabbage finely shredded
- 1 large carrot grated
- ½ yellow or red onion finely sliced
Dressing
- ⅓ cup apple cider vinegar
- 3 tablespoon olive oil
- 1 tablespoon honey (or more, depending on sweetness)
- ½ tablespoon Dijon mustard
- 1 teaspoon celery seed
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Add the shredded green cabbage, carrot and onion to a large bowl.
- In a smaller bowl, whisk together the apple cider vinegar, Dijon mustard, honey, olive oil, celery seed, salt and pepper to create the dressing. Taste the dressing and decide if you'd like to add more honey.
- Add about half of the dressing to the cabbage, onions and carrots and gently toss. Slowly add more dressing until you’ve reached your desired consistency.
- Serve and enjoy!
Notes
This recipe makes approximately 12 cups of vinegar coleslaw. You can also store it in the fridge for 3-5 days.
Nutrition
Serving: 1cupCalories: 62kcalCarbohydrates: 7gProtein: 1gFat: 4gSaturated Fat: 1gSodium: 74mgPotassium: 156mgFiber: 2gSugar: 4gVitamin A: 925IUVitamin C: 28.3mgCalcium: 36mgIron: 0.5mg
Tried this recipe?Let us know how it was!