This Vinegar Coleslaw is a refreshing, tangy alternative to traditional mayonnaise-based coleslaw. Crisp green cabbage, grated carrot, and thinly sliced onion are tossed with a light dressing made from apple cider vinegar, olive oil, honey, Dijon mustard, and celery seed.
This is one of my favorite coleslaws for picnics, barbecues, and outdoor gatherings. Since it doesn’t contain mayonnaise, you don’t have to worry about a creamy dressing sitting in the heat the way you do with traditional mayo-based coleslaw. It’s light, flavorful, and easy to make ahead, making it an especially practical choice for summer meals.
Vinegar Coleslaw (NO MAYO)
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.
Nutrition Disclaimer
Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
