Vinegar Coleslaw Recipe
This Vinegar Coleslaw Recipe is crisp, tangy, and refreshingly light! It's perfect for piling onto pulled pork sandwiches or serving alongside your favorite barbecue dishes. No mayo here, just bold, zippy flavor and a satisfying crunch in every bite!
Ingredients
- 3 cups shredded green cabbage about a medium head
- 1 1/2 cups shredded red cabbage about half a medium head
- 1 cup shredded carrot about 2 to 2 1/2 carrots
- 3 tablespoon olive oil
- 3 tablespoon apple cider vinegar
- 3 teaspoon Dijon mustard
- 3 teaspoon honey
- Salt & pepper to taste
Instructions
- In a large bowl, combine the green cabbage, red cabbage, and carrot.
- In a small bowl or jar, whisk together the olive oil, vinegar, Dijon mustard, honey, salt, and pepper.
- Pour the dressing over the cabbage mixture and toss well to coat.
- Let it sit for 10 to 15 minutes (or longer) to soften slightly and let the flavors develop.
- Taste and adjust seasoning if needed.
Notes
The slaw tastes even better after resting, make it 30 minutes ahead if you can. Store covered tightly in the fridge for 3-5 days.
Nutrition
Serving: 1serving | Calories: 150kcal | Carbohydrates: 13g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 83mg | Potassium: 289mg | Fiber: 3g | Sugar: 9g | Vitamin A: 5772IU | Vitamin C: 40mg | Calcium: 50mg | Iron: 1mg