Description
This Coleslaw Recipe (No Mayo) offers a refreshing twist on the traditional side dish, featuring a tangy vinegar-based dressing that keeps it light and crisp. Perfect for summer picnics, BBQs, or as a vibrant accompaniment to grilled meats, this coleslaw shines with its bright colors and satisfying crunch.
Ingredients
Scale
- 1/2 cup apple cider vinegar
- 3/4 cup extra virgin olive oil
- 2 tablespoons honey
- 2 teaspoons whole celery seeds
- 1 teaspoon kosher salt
- 1 teaspoon black cracked pepper
- 2 cups shredded carrots
- 2 cups thinly sliced green cabbage
- 2 cups thinly sliced purple cabbage
Instructions
- In a Mason jar or bowl, combine apple cider vinegar, olive oil, honey, celery seeds, salt, and pepper. Shake or whisk until well blended.
- Thinly slice green and purple cabbage using a sharp knife and shred the carrots with a box grater.
- In a large mixing bowl, add the shredded vegetables and pour the dressing over them.
- Toss everything together with tongs until evenly coated. Serve immediately for optimal flavor.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 5g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 1g
- Cholesterol: 0mg