Vinegar Coleslaw (NO MAYO)
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 12
Low calories. "This coleslaw is so refreshing and tangy, it's the perfect side for any picnic or BBQ.""I love that it's a healthier alternative to traditional mayo-based coleslaw.""The dressing is so flavorful and adds a great zing to the vegetables.""This coleslaw is so easy to make, and it holds up well in the fridge for days.""I like that the dressing isn't heavy and doesn't overpower the fresh vegetables."It's the perfect side dish for any summer meal.""I like that it's vegan and dairy-free, which makes it a great option for all dietary needs."
Ingredients
- 1 head green cabbage finely shredded
- 1 carrot large, grated
- ½ onion yellow or red, finely sliced
Dressing
- ⅓ cup apple cider vinegar
- 3 tablespoons 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!
Nutrition - See Recipe Post for Nutrition Disclaimer
Serving: 1cup | Calories: 62kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 73mg | Potassium: 161mg | Fiber: 2g | Sugar: 4g | Vitamin A: 924IU | Vitamin C: 28mg | Calcium: 37mg | Iron: 1mg