Vinegar Coleslaw Recipe (No Mayo Coleslaw)
Vinegar Coleslaw Recipe (No Mayo Coleslaw) is a zesty and refreshing twist on the classic salad, perfect for summer gatherings or as a side dish with any meal. This coleslaw is light and tangy, made with crisp green cabbage, sweet carrots, and onions, all tossed in a bright apple cider vinegar dressing. It’s easy to whip up in just 20 minutes and can be customized to your taste with additional spices or ingredients. Whether served alongside grilled meats or added to wraps and tacos, this no-mayo coleslaw will add a delightful crunch and flavor that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: Serves approximately 6 people 1x
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Ingredients
Scale
- 1 head of green cabbage (finely shredded)
- 1 large carrot (grated)
- 1/2 onion (finely sliced)
- 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
- In a large mixing bowl, combine finely shredded cabbage, grated carrot, and sliced onion.
- In a small bowl, whisk together apple cider vinegar, Dijon mustard, honey, olive oil, celery seed, salt, and black pepper until smooth.
- Pour half the dressing over the vegetable mixture and toss gently. Add more dressing gradually to reach your desired consistency.
- Serve immediately or refrigerate for at least an hour to allow flavors to meld before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 70
- Sugar: 6g
- Sodium: 210mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg