Description
A light, tangy, mayo-free coleslaw made with vinegar-based dressing. Crisp, refreshing, and perfect for summer sides or sandwiches.
Ingredients
Green cabbage
3 cups shredded
Carrots
2 cups grated
Red onion
1 small, finely chopped
Apple cider vinegar
3 tbsp
Mustard (Dijon or yellow)
2 tbsp
Honey or brown sugar
2 tbsp
Black pepper
To taste
Salt
To taste
Instructions
Finely shred the cabbage using a sharp knife or food processor
Finely chop the red onion
Grate the carrots using a grater or food processor
In a mixing bowl, combine apple cider vinegar, mustard, honey or brown sugar, and a pinch of salt and black pepper
Toss the shredded cabbage, grated carrots, and chopped onion with the dressing until evenly coated
Chill in the refrigerator for at least 10-15 minutes before serving to allow flavors to meld
Notes
Soak red onion in cold water for 5 minutes to reduce sharpness (optional)
Use red or purple cabbage for a colorful presentation
Chill in an airtight container for up to 1 day
This recipe avoids pork, bacon, ham, lard, and alcohol
- Prep Time: 15
- Category: Baking
- Method: Toss Salad
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 105
- Sugar: 8g
- Sodium: 120mg
- Fat: 2g
- Saturated Fat: 0.3g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg