Our Vinegar Coleslaw recipe is just as flavorful as the mayo version but less calories and fat. It’s healthy, fresh, and only takes a few minutes to make.
Are you looking for the perfect BBQ Menu? You can’t go wrong with Steak Kabobs, Grilled Pizza, or the best Hamburger recipe!
Vinegar Coleslaw is our Healthy BBQ Sidekick of Summer
Vinegar Coleslaw is our Healthy BBQ Sidekick of SummerI’m all about the fresh crunch and tangy flavor of this vinegar coleslaw recipe. It’s so versatile; enjoy it as a side dish, or load it on some fish tacos or pupusas. It has less calories and fat than a traditional creamy coleslaw recipe so you can feel better about eating it, too.
How to make Vinegar Coleslaw:
Prep Veggies: Add cabbage to an extra-large mixing bowl. Shred carrot then use paper towels to scoop up the carrots and squeeze out any excess moisture, over the sink. Add carrots and green onion to the bowl then toss to combine.
Make Dressing: Whisk ingredients together in a medium bowl then taste and adjust seasonings as needed. Pour dressing over veggies then toss well to coat evenly. Refrigerate no mayo coleslaw for several hours or overnight before serving, for best results.
Make Ahead Instructions:
To Make Ahead: Make this healthy coleslaw recipe 1-2 days in advance or let it sit in the fridge overnight for best results.
More Side Dishes:
- Corn Salad
- Quinoa Salad
- Baked Beans
- Watermelon Salad
- German Red Cabbage
- Bulgur Salad
- Baked Potato Salad
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Recipe
Vinegar Coleslaw
Ingredients
Coleslaw
- 6 cups green cabbage* , finely shredded
- 4 cups purple cabbage* , finely shredded
- 1 large carrot* , peeled and shredded (squeeze out excess moisture)
- 4 green onions , chopped
- 1 red bell pepper , thinly sliced
- ½ English cucumber , chopped
- 8 oz snap peas , cut into thirds (about 1 heaping cup)
Vinaigrette Coleslaw Dressing:
- 1/2 cup apple cider vinegar
- 2 Tablespoons olive oil
- 3 Tablespoons honey , maple syrup, or white sugar
- 1 teaspoon celery seed
- 2 teaspoons dijon mustard
- salt and freshly ground black pepper , to taste
Instructions
- Prep Veggies: Add cabbage to an extra-large mixing bowl. Shred carrot then use paper towels to scoop up the carrots and squeeze out any excess moisture, over the sink. Add carrots and green onion to the bowl then toss to combine.
- Dressing: Whisk ingredients together in a medium bowl. Taste and adjust seasonings as needed. Pour dressing over veggies and toss well to coat evenly. Refrigerate for several hours or overnight before serving, for best results.
Notes
Nutrition
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Reminded me of coleslaw from my younger years. Very fresh and tasty. Looking forward to having it with BBQ tonight. I’ll try your other recipes next. Thanks.