Apple Cider Vinegar Coleslaw
120kcal
Ingredients
- 1/2 head green cabbage, thinly sliced
- 1/4 head red cabbage, thinly sliced
- 2 medium carrots, peeled and shredded
- 1/2 medium red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 2 tbsp honey
- 1/4 cup olive oil
- 1 tbsp Dijon mustard
- 1/2 tsp celery seed
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
Equipment
- large mixing bowl
- cutting board
- chef’s knife or mandoline
- refrigerator
Method
- In a large bowl, combine the green cabbage, red cabbage, carrots, and red onion. Toss to mix evenly.
- In a small bowl, whisk together the apple cider vinegar, honey, olive oil, Dijon mustard, celery seed, salt, and pepper until the dressing is smooth and well combined.
- Pour the dressing over the cabbage mixture and toss thoroughly so everything is evenly coated.
- Let the coleslaw sit at room temperature for about 15 minutes to allow the flavors to blend and the cabbage to soften slightly.
- Taste and adjust seasoning if needed—add a pinch more salt or a dash of vinegar for extra tang.
- Cover and refrigerate for at least 1 hour before serving for best flavor and texture.
- Toss the coleslaw again just before serving. Serve cold or slightly chilled.
Nutrition
Calories120kcalCarbohydrates13gProtein1gFat7gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat5gSodium160mgPotassium240mgFiber3gSugar6gVitamin A4250IUVitamin C45mgCalcium40mgIron0.6mg
Notes
This vinegar coleslaw improves as it chills — make it ahead for best results. Add sunflower seeds or red pepper flakes for variation. Keeps up to 4 days refrigerated in an airtight container. If you're out of Dijon, stone-ground mustard works well too.