Vinegar Coleslaw Recipe
This vinegar coleslaw recipe is a no-mayo coleslaw made with finely shredded cabbage, carrots, bell pepper and onion tossed in a tangy vinaigrette. It's the perfect side dish.
- 1 medium sized head of cabbage shredded or chopped
- 1 large carrot finely shredded
- 1 red bell pepper shredded
- 1 small red onion thinly sliced
FOR THE VINAIGRETTE / DRESSING
- 1/3 cup olive oil
- 1/3 cup apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon spicy brown mustard
- 1 tablespoon dried basil
- 1 teaspoon dry mustard
- 1 teaspoon celery seed
- 1 teaspoon red chili flakes
- Salt and pepper to taste
Mix the cabbage, carrot, bell pepper and red onion together in a large bowl.
In a separate small bowl, whisk together the olive oil, vinegar, honey, brown mustard, dried basil, dry mustard, celery seed, red chili flakes and a bit of salt and pepper.
Pour the vinaigrette into the slaw mixture and toss to coat.
Serve right away, or refrigerate for 1 hour to let the flavors mingle and develop even more flavor.
You can serve up your vinegar coleslaw right away if you'd like, but I like to let the flavors mingle and develop in the refrigerator, covered, for an hour before serving it up.
Great as a summer side dish, or serve it as a topping on a pulled pork sandwich. Delicious.
Calories: 115kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 43mg | Potassium: 235mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1540IU | Vitamin C: 49.6mg | Calcium: 53mg | Iron: 1.1mg