This refreshing and vibrant Tangy Vinegar Coleslaw is a light, crunchy, and healthy twist on the traditional recipe. Perfect as a side dish for barbecues, potlucks, or even as a topping for sandwiches and tacos, this mayo-free coleslaw combines the natural sweetness of fresh vegetables with a zesty vinegar-based dressing. It’s simple, quick, and packed with flavor—ideal for those looking for a lighter option.
Ingredients
Coleslaw Base
- 1 head of green cabbage, finely shredded
- 1 large carrot, grated
- 1/2 yellow or red onion, finely sliced
Dressing
- 1/3 cup apple cider vinegar
- 3 tablespoons olive oil
- 1 tablespoon honey (adjust to taste)
- 1/2 tablespoon Dijon mustard
- 1 teaspoon celery seed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the Vegetables: Slice the cabbage into thin strips using a sharp knife or mandoline. Grate the carrot and cut the onion into thin rings.
- Mix Together: Add the cabbage, carrot, and onion to a large bowl and toss to combine.
- Prepare the Dressing: In a separate bowl, whisk together apple cider vinegar, olive oil, honey, Dijon mustard, celery seed, salt, and black pepper. If you prefer a sweeter dressing, feel free to add extra honey to taste.
- Combine and Coat: Drizzle the dressing over the shredded vegetables and mix well to ensure everything is evenly coated.
- Marinate: Let the coleslaw sit for at least 15 minutes in the refrigerator to allow the flavors to meld.
- Final Stir: Give the coleslaw a final toss before serving to redistribute the dressing.
- Enjoy: Serve chilled as a side dish or topping for your favorite meals.
Conclusion
This Tangy Vinegar Coleslaw is a refreshing alternative to heavier mayo-based recipes. The combination of crisp vegetables and a light, zesty dressing makes it a versatile dish for any occasion. Not only is it quick to prepare, but it’s also a healthier option that doesn’t compromise on flavor. Perfect for summer picnics, busy weeknights, or as a guilt-free snack, this coleslaw is sure to become a favorite in your recipe rotation.
Tangy Vinegar Coleslaw: A Mayo-Free Classic
A crispand tangy coleslaw made without mayo, featuring fresh cabbage, carrots, andonions, all tossed in a zesty apple cider vinegar dressing.
Coleslaw Base
- 1 head of green cabbage (finely shredded)
- 1 large carrot (grated)
- 1/2 yellow or red onion (finely sliced)
Dressing
- 1/3 cup apple cider vinegar
- 3 tablespoons olive oil
- 1 tablespoon honey (adjust to taste)
- 1/2 tablespoon Dijon mustard
- 1 teaspoon celery seed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Prepare the Vegetables: Slice the cabbage into thin strips using a sharp knife or mandoline. Grate the carrot and cut the onion into thin rings.
- Mix Together: Add the cabbage, carrot, and onion to a large bowl and toss to combine.
- Prepare the Dressing: In a separate bowl, whisk together apple cider vinegar, olive oil, honey, Dijon mustard, celery seed, salt, and black pepper. If you prefer a sweeter dressing, feel free to add extra honey to taste.
- Combine and Coat: Drizzle the dressing over the shredded vegetables and mix well to ensure everything is evenly coated.
- Marinate: Let the coleslaw sit for at least 15 minutes in the refrigerator to allow the flavors to meld.
- Final Stir: Give the coleslaw a final toss before serving to redistribute the dressing.
- Enjoy: Serve chilled as a side dish or topping for your favorite meals.