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Vinegar Coleslaw Recipe (no mayonnaise)
Tangy vinegar coleslaw is crunchy and bursting with color and flavor. With a mayonnaise-free dressing, this coleslaw is a healthy alternative to creamy coleslaw.
Prep Time
15
minutes
minutes
Additional Time
1
hour
hour
Total Time
1
hour
hour
15
minutes
minutes
Servings
10
servings
Calories
72
kcal
Author
Rachel Gurk
Equipment
Pyrex Glass Mixing Bowl Set
Wusthof Chef's Knife
11-Cup Food Processor
Ingredients
Salad
6
cups
shredded cabbage, approx. ½ head of cabbage
(see note)
2
cups
shredded red cabbage
1 ½
cups
shredded (or matchstick) carrots
(about
2
large carrots)
⅓
cup
thinly sliced green onions
(about
3
green onions)
Dressing
⅓
cup
apple cider vinegar
3
tablespoons
grapeseed oil
(olive oil, canola oil, or avocado oil can be substituted)
1
tablespoon
agave
(or honey or granulated sugar)
1
tablespoon
Dijon mustard
(we recommend the grainy kind)
1
teaspoon
celery seed
1
teaspoon
kosher salt
½
teaspoon
coarse ground black pepper
Instructions
In a small bowl or measuring cup, whisk together dressing ingredients.
In large bowl, combine cabbages, carrots, green onions, and dressing. Mix well.
Refrigerate for at least one hour before serving. Stir well before serving. Coleslaw will keep for up to one week in the refrigerator.
Video
Notes
Use your favorite variety of cabbage or a combination. All green cabbage is fine, too.
Substitute two 16 oz. bags of coleslaw mix for the cabbage and carrots.
Add more veggies. Try red or green bell peppers or chopped onion.
Substitute a different kind of vinegar: plain white vinegar, rice vinegar, or white wine vinegar.
Add chopped fresh parsley or cilantro.
Nutrition
Calories:
72
kcal
|
Carbohydrates:
8
g
|
Protein:
1
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
1
g
|
Sodium:
276
mg
|
Potassium:
198
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
3482
IU
|
Vitamin C:
28
mg
|
Calcium:
39
mg
|
Iron:
1
mg