Vinegar Coleslaw (NO MAYO)
Servings: 12
Calories: 62kcal
A refreshing, tangy coleslaw made with crisp cabbage, carrots, and onion tossed in a light apple cider vinegar dressing with honey, Dijon mustard, and celery seed. A delicious mayo-free side dish that's perfect for picnics, barbecues, and summer meals.
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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 cabbage, grated carrot, and sliced onion to a large bowl.
- In a small bowl, whisk together the apple cider vinegar, olive oil, honey, Dijon mustard, celery seed, salt, and black pepper. Taste the dressing and add more honey if desired.
- Pour about half of the dressing over the vegetables and toss gently to combine.
- Continue adding dressing a little at a time, tossing gently, until the coleslaw reaches your preferred consistency. You may not need all of the dressing.
- Serve immediately, or cover and refrigerate until ready to serve.
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Nutrition
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
