Fresh Vinegar Coleslaw Recipe No Mayo Twist You’ll Love
Enjoy this refreshing Vinegar Coleslaw Recipe (No Mayo Coleslaw) that combines crisp vegetables with a tangy dressing.
Equipment
- - Mixing bowl
- Whisk
Ingredients
For the Cabbage Base
- 4 cups green cabbage finely shredded
- 1 cup carrot grated
- 1/2 cup yellow or red onion finely sliced
For the Dressing
- 1/2 cup apple cider vinegar
- 1/4 cup olive oil
- 2 tablespoons honey adjust to taste
- 2 tablespoons Dijon mustard
- 1 teaspoon celery seed
- 1 teaspoon salt
- 1/2 teaspoon black pepper adjust to preference
Instructions
Instructions for Making Vinegar Coleslaw
- Combine the shredded cabbage, grated carrot, and finely sliced onion in a large mixing bowl.
- Whisk together the apple cider vinegar, Dijon mustard, honey, olive oil, celery seed, salt, and pepper in a separate smaller bowl.
- Dress the cabbage mixture by pouring in about half of the vinaigrette and gently toss everything to coat the vegetables evenly.
- Serve your vibrant Vinegar Coleslaw immediately or let it chill in the fridge for a bit to enhance the flavors.
Notes
Garnish with freshly chopped parsley for added flavor and color. This coleslaw is best served cold and pairs well with grilled meats and tacos.