Some slaws are mayonnaise-based, but this one is vinegar based, making it a lower-fat and lower-calorie option. Some options to personalize this slaw: add fresh herbs that you have on hand (mint, basil, cilantro, dill, parsley, chives etc.) and top with chopped nuts or seeds. This slaw would be a nice side veg with our Turkey Mushroom Burgers.
Ingredients
Cabbage
- 1 small head, green cabbage
Carrot
- 1 large
Onion
- ½ large (any color)
Vinegar
- ⅓ cup apple cider vinegar
Oil
- 3 Tablespoons olive oil
Honey
- 1 Tablespoon (or less based on preference)
Dijon-mustard
- ½ teaspoon
Salt
- ¼ teaspoon
Black-pepper
- ¼ teaspoon
Instructions
Step 1
Using a knife or grater, shred the head of cabbage and carrot and thinly slice the onion. Add to a large bowl.
Step 2
In a jar with a lid or a small bowl, add the vinegar, oil, honey, mustard, salt and pepper. Shake or whisk until combined.
Step 3
Add ½ the dressing to the cabbage mixture and toss to coat. Slowly add more dressing until you have reached your desired consistency.
Notes
Love coleslaw but don’t love mayonnaise? Vinegar based coleslaw is a delicious non-dairy, no mayo option! The apple cider vinegar is the base of the dressing, leaving a crisp and fresh finish that's perfect for a summer side dish.