Description

This Vinegar Coleslaw is a light and refreshing alternative to traditional coleslaw, perfect for those who prefer a mayo-free option. Crisp, finely shredded cabbage, vibrant grated carrots, and thinly sliced onions come together in a tangy apple cider vinegar dressing. This quick and easy recipe is ideal for summer barbecues, picnics, or as a healthy side dish. With its bold flavors and crunchy texture, this no mayo coleslaw will elevate any meal while offering a nutritious boost.

Ingredients

Scale

1 head of green cabbage (finely shredded)
1 large carrot (grated)
1/2 yellow or red onion (finely sliced)
1/3 cup apple cider vinegar
3 tbsp olive oil
1 tbsp honey
1/2 tbsp Dijon mustard
1 tsp celery seed
Salt and black pepper to taste

Instructions

Prepare the vegetables: In a large bowl, combine the shredded cabbage, grated carrot, and sliced onion.
Make the dressing: In a small bowl, whisk together apple cider vinegar, Dijon mustard, honey, olive oil, celery seed, salt, and black pepper. Taste and adjust sweetness if needed.
Combine: Pour half of the dressing over the vegetable mixture and gently toss until coated. Add more dressing as desired.
Serve: Transfer to a serving bowl and garnish with chopped parsley if desired. Enjoy!

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 85
Sugar: 5g
Sodium: 200mg
Fat: 4g
Saturated Fat: 0.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 4g
Protein: 2g
Cholesterol: 0mg

Keywords: For added sweetness, consider mixing in diced apples or raisins. Adjust the tanginess by modifying the amount of apple cider vinegar. Allow the coleslaw to chill in the refrigerator for at least 30 minutes before serving to enhance flavors.