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](https://www.bmc.org/recipes/turkey-mushroom-burgers-sweet-potatoes).



 

    Serves: 12 servings    Total Time:  10 minutes Prep Time: 10 minutes Cook Time: 0 minutes  

 [  ](#) 

 

 

## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 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.

## Nutrition Information

  Serving Size: 12 servings per recipe serving Calories: 60 Calories Fat: 3.5g Saturated Fat: 0.5g Carbohydrates: Net Carb: 6.2g Dietary Fiber: 1.6g Protein: 0.9g Sodium: 70mg  

## Dietary Restrictions

 Vegan