Vinegar Coleslaw
This Vinegar Coleslaw recipe is just as flavorful as the mayo version but less calories and fat. It's healthy, fresh, and only takes 10 minutes to make!
Servings: 8
Calories: 110kcal
Cost: 10
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.
Video
Notes
*To sub Bag coleslaw mix—use two 14oz bags coleslaw mix in place of cabbage and carrot.
Nutrition
Calories: 110kcal | Carbohydrates: 18g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 45mg | Potassium: 374mg | Fiber: 4g | Sugar: 13g | Vitamin A: 2.676IU | Vitamin C: 83mg | Calcium: 71mg | Iron: 2mg
Recipe Link
Recipe Video
