Description
A crisp, refreshing coleslaw recipe using a tangy apple cider vinegar dressing instead of mayonnaise.
Ingredients
Scale
- 4 cups shredded green cabbage
- 2 cups shredded carrots
- 1/4 cup apple cider vinegar
- 3 tablespoons olive oil
- 2 tablespoons sugar or maple syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Place the shredded cabbage and carrots in a large bowl.
- In a small bowl, whisk together the apple cider vinegar, olive oil, sugar or maple syrup, Dijon mustard, salt, and pepper until well combined.
- Pour the dressing over the cabbage and carrot mixture.
- Toss everything together until the vegetables are evenly coated.
- Stir in the chopped parsley, if using.
- Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld and the vegetables to soften slightly.
Notes
- For a sharper flavor, increase the apple cider vinegar by one teaspoon.
- This slaw tastes best when made at least one hour ahead of serving.
- You can add 1/4 cup of thinly sliced red onion for extra bite.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Side Dish
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 3/4 cup
- Calories: 85
- Sugar: 6
- Sodium: 150
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 2
- Protein: 1
- Cholesterol: 0