What is coleslaw made of vinegar?

Vinegar coleslaw combines shredded cabbage with a vinegar-based dressing instead of mayonnaise. This version also includes carrot and onion, while apple cider vinegar, olive oil, honey, Dijon mustard, and celery seed create the dressing.

What type of vinegar is used for coleslaw?

Apple cider vinegar works very well in Vinegar Coleslaw (No Mayo). It gives the dressing a bright, slightly fruity tang. However, you can use white wine vinegar for a slightly different flavor.

How to make traditional coleslaw vinegar?

First, whisk vinegar with olive oil, sweetener, mustard, and seasonings. Then, add the dressing gradually to shredded cabbage and vegetables. Finally, toss everything together and adjust the sweetness to taste.

How to make a vinaigrette coleslaw?

Whisk apple cider vinegar with olive oil, Dijon mustard, honey, celery seed, salt, and pepper. Next, pour part of the vinaigrette over shredded cabbage, carrot, and onion. Then, toss and add more dressing as needed.

Vinegar Coleslaw (No Mayo) Recipe : Terrific Fresh Crunch

Name: Vinegar Coleslaw (No Mayo) Recipe : Terrific Fresh Crunch
Prep time: 20 min
Total time: 20 min
Ingredients: 1 head green cabbage, finely shredded; 1 large carrot, grated; 1/2 yellow or red onion, thinly sliced; 1/3 cup apple cider vinegar; 3 tbsp olive oil; 1 tbsp honey, plus more to taste; 1/2 tbsp Dijon mustard; 1 tsp celery seed; 1/4 tsp salt; 1/4 tsp black pepper

Description

This Vinegar Coleslaw (No Mayo) combines crisp green cabbage, carrot, and onion with a tangy, lightly sweet apple cider vinegar dressing. It takes just 20 minutes and works well for lunches, BBQs, picnics, and cookouts.

Ingredients

Scale

1 head green cabbage, finely shredded

1 large carrot, grated

1/2 yellow or red onion, thinly sliced

1/3 cup apple cider vinegar

3 tbsp olive oil

1 tbsp honey, plus more to taste

1/2 tbsp Dijon mustard

1 tsp celery seed

1/4 tsp salt

1/4 tsp black pepper

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Instructions

1. Place the shredded cabbage, grated carrot, and sliced onion in a large bowl.

2. In a separate bowl, whisk together the apple cider vinegar, Dijon mustard, honey, olive oil, celery seed, salt, and black pepper.

3. Taste the dressing and add more honey if you prefer a sweeter flavor.

4. Pour roughly half of the dressing over the vegetables and toss gently.

5. Add more dressing gradually until the coleslaw reaches your preferred level of coating.

6. Serve immediately for the crispest texture.

Notes

This recipe makes approximately 12 cups of coleslaw.

Store leftovers in the refrigerator for 3 to 5 days.

Replace the honey with maple syrup for a vegan version.

You can substitute white wine vinegar for apple cider vinegar, although the flavor will change slightly.

You can freeze the coleslaw, but the vegetables will lose their crisp texture after thawing.

A medium head of cabbage provides approximately 8 cups when shredded.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Lunch Recipes
Method: No Cook

Nutrition

Serving Size: 1 serving
Calories: 62
Sugar: 4 g
Sodium: 74 mg
Fat: 4 g
Saturated Fat: 1 g
Carbohydrates: 7 g
Fiber: 2 g
Protein: 1 g