Description
This refreshing, vinegar-based coleslaw is the perfect healthy side dish, offering a crisp, vibrant alternative to heavy, mayo-laden salads. By combining fresh shredded green cabbage, matchstick carrots, and sharp red onion with an emulsified vinaigrette of apple cider vinegar, Dijon, and olive oil, this salad delivers a complex, tangy flavor profile. It is stable at warmer temperatures, making it an ideal choice for outdoor gatherings, picnics, and as a superior light accompaniment to your favorite grilled proteins.
Ingredients
1 medium head green cabbage
2 large carrots
1/2 small red onion
1/3 cup apple cider vinegar
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon honey or maple syrup
1/2 teaspoon celery seeds
Salt and black pepper to taste
Instructions
Remove the tough core from the cabbage and shred the leaves into thin ribbons.
Peel and grate the carrots into thin matchsticks.
Slice the red onion as thinly as possible.
In a small bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, honey or maple syrup, celery seeds, salt, and pepper.
In a large mixing bowl, combine the prepared cabbage, carrots, and onion.
Pour the dressing over the vegetables and toss thoroughly to coat evenly.
Let the coleslaw rest for at least 15 minutes before serving to allow flavors to meld.
Notes
For the best texture, keep the cabbage and dressing separate until 30 minutes before serving. This recipe is naturally vegetarian and free from any pork products or alcohol.
- Prep Time: 15
- Category: Summer Desserts
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 115
- Sugar: 6g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 1.3g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 1.5g
- Cholesterol: 0mg