Description
A refreshing and tangy vinegar coleslaw recipe that uses a flavorful vinegar-based dressing instead of mayonnaise, perfect for a light and crisp side dish.
Ingredients
Scale
Vegetables
- 1 head green cabbage, finely shredded
- 1 large carrot, grated
- 1/2 yellow or red onion, finely sliced
Dressing
- 1/3 cup apple cider vinegar
- 3 tbsp olive oil
- 1 tbsp honey
- 1/2 tbsp Dijon mustard
- 1 tsp celery seed
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Prepare the vegetables: Add the finely shredded green cabbage, grated carrot, and thinly sliced onion into a large mixing bowl.
- Make the dressing: In a smaller bowl, whisk together the apple cider vinegar, Dijon mustard, honey, olive oil, celery seed, salt, and black pepper until well combined. Taste the dressing and adjust the sweetness by adding more honey if desired.
- Toss the coleslaw: Pour about half of the dressing over the cabbage mixture and gently toss to coat evenly. Gradually add the remaining dressing until you achieve your preferred consistency and flavor balance.
- Serve: Transfer the coleslaw to a serving dish and enjoy immediately, or chill in the refrigerator before serving for enhanced flavor.
Notes
- This recipe yields approximately 12 cups of vinegar coleslaw, ideal for a crowd or meal prep.
- Store leftovers in an airtight container in the refrigerator for 3 to 5 days to maintain freshness.
- Adjust honey quantity in the dressing based on your preferred sweetness level.
- Celery seed adds a unique flavor but can be omitted or replaced with celery salt if preferred.
