Description
A refreshing and tangy coleslaw made with vinegar, perfect for summer barbecues and picnics.
Ingredients
Scale
- 1 small head green cabbage, shredded
- 1 small head red cabbage, shredded
- 2 large carrots, grated
- 1/2 cup apple cider vinegar
- 1/4 cup olive oil
- 2 tablespoons honey or maple syrup
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon celery seeds (optional)
Instructions
- In a large bowl, combine the shredded green and red cabbage and grated carrots.
- In a separate bowl, whisk together the apple cider vinegar, olive oil, honey (or maple syrup), salt, black pepper, and celery seeds.
- Pour the dressing over the cabbage mixture and toss to combine.
- Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
- Serve chilled and enjoy!
Notes
- For a spicier kick, add a pinch of red pepper flakes.
- This coleslaw can be made a day in advance for better flavor.
- Feel free to add other vegetables like bell peppers or onions for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 5g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg