Description
This crisp, refreshing, and tangy coleslaw is the perfect side for summer barbeques. By using a specialized marinating technique, this recipe ensures the cabbage stays crunchy rather than watery, featuring a vibrant dressing of apple cider vinegar, honey, and celery seed that perfectly balances acidity and sweetness. It is a light, healthy alternative to heavy mayonnaise-based slaws that won’t weigh down your palate, pairing exceptionally well with grilled meats and sandwiches.
Ingredients
1 medium head Green Cabbage, thinly shredded
2 large Carrots, grated
1/2 cup Apple Cider Vinegar
1/4 cup Vegetable Oil
3 tablespoons Honey
1 teaspoon Celery Seed
1 teaspoon Sea Salt
Instructions
Slice the cabbage into thin ribbons using a sharp chef knife.
Grate the peeled carrots into thin shreds using a box grater.
Combine cabbage and carrots in a large bowl with one teaspoon of salt and massage by hand for two minutes.
In a separate medium bowl, whisk together vinegar, oil, honey, celery seed, and additional salt until emulsified.
Pour the dressing over the vegetables and toss thoroughly.
Cover and refrigerate for at least one hour before serving to allow flavors to meld.
Notes
Massage the cabbage well to ensure the best texture. Letting the slaw sit in the refrigerator is essential for the sugar and salt to dissolve properly, preventing any graininess. If you prefer a vegan option, substitute honey with agave nectar.
- Prep Time: 20
- Category: Summer Desserts
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 85
- Sugar: 7g
- Sodium: 290mg
- Fat: 6g
- Saturated Fat: 0.5g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg