Vinegar Coleslaw
This Vinegar Coleslaw Recipe has the best tangy flavor. If you are looking for a coleslaw to make without mayo, this is the one to make.
Servings: 6
Ingredients
- 1 medium head green cabbage finely shredded (about 8 cups)
- 1 medium carrot grated
- ½ medium red onion thinly sliced
- ½ cup apple cider vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon celery seeds
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup vegetable oil
Instructions
- In a large bowl, combine the shredded cabbage, grated carrot, and sliced red onion. Toss to mix evenly.
- In a separate small bowl, whisk together the apple cider vinegar, sugar, Dijon mustard, celery seeds, salt, and black pepper until the sugar dissolves.
- Slowly drizzle the vegetable oil into the vinegar mixture, whisking continuously to create an emulsified dressing.
- Pour the dressing over the cabbage mixture and toss thoroughly to coat the vegetables evenly.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to blend and the cabbage to slightly soften.
- Before serving, give the coleslaw a good toss to redistribute the dressing. Taste and adjust the seasoning if needed. Enjoy!
Notes
Slice the red onion nice and thin so its flavor can weave through the coleslaw without taking over. If you prefer a milder onion flavor, you can soak the sliced onions in cold water for 10-15 minutes before adding them to the coleslaw.
Nutrition
Calories: 136kcal | Carbohydrates: 13g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 250mg | Potassium: 281mg | Fiber: 4g | Sugar: 9g | Vitamin A: 151IU | Vitamin C: 55mg | Calcium: 70mg | Iron: 1mg
