Vinegar Coleslaw Recipe (No Mayo Coleslaw)
Vinegar Coleslaw Recipe (No Mayo Coleslaw) offers a refreshing and tangy twist on the classic side dish, perfect for those seeking a lighter alternative without compromising on flavor. This vibrant coleslaw features finely shredded cabbage, crunchy grated carrots, and zesty sliced onions, all beautifully coated in a homemade apple cider vinegar dressing. Whether you’re hosting a summer barbecue or packing a picnic, this quick and easy recipe is sure to impress friends and family with its delightful crunch and bright flavors. Enjoy it as a side to grilled meats, on tacos, or as a topping on sandwiches for an extra layer of texture and taste.
- Prep Time: 20 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Approximately 6 servings 1x
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Ingredients
Scale
- 1 head green cabbage (finely shredded)
- 1 large carrot (grated)
- 1/2 yellow or red onion (finely sliced)
- 1/3 cup apple cider vinegar
- 3 tbsp olive oil
- 1 tbsp honey
- 1/2 tbsp Dijon mustard
- Salt and black pepper to taste
Instructions
- In a large bowl, combine the shredded cabbage, grated carrot, and sliced onion.
- In a separate small bowl, whisk together the apple cider vinegar, olive oil, honey, Dijon mustard, salt, and pepper until smooth.
- Pour half of the dressing over the vegetable mixture and toss gently. Add more dressing to reach your desired consistency.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 80
- Sugar: 6g
- Sodium: 170mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg