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
Cost: $4.37 Recipe, $0.73 per Serving
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 combine.
- In a 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 while whisking continuously until the dressing is combined.
- Pour the dressing over the cabbage mixture and toss until evenly coated.
- Cover and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to blend.
- Toss the coleslaw again before serving.
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
