Vinegar Coleslaw (No Mayo)
Vinegar Coleslaw (No Mayo) is a refreshing and tangy salad that's mayonnaise-free, perfect for summer barbecues.
Equipment
- large bowl
- Small bowl
- whisk
Ingredients
Vegetables
- 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
Preparation
- 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 and can be stored 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
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