Apple Cider Vinegar Coleslaw
This crispy, tangy apple cider vinegar coleslaw brings together fresh vegetables with a sweet-sour dressing. Perfect for picnics and barbecues, this mayo-free slaw stays crunchy longer and offers a lighter alternative to traditional versions.
Ingredients
Coleslaw:
- 1 medium head green cabbage about 2 pounds, thinly sliced
- 1/2 small head purple cabbage about 1 pound, thinly sliced
- 3 medium carrots grated
- 4 green onions chopped
- 1/4 cup fresh parsley chopped (optional)
Dressing:
- 1/3 cup apple cider vinegar
- 3 tablespoons honey
- 1/4 cup olive oil
- 1 teaspoon celery seeds
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Dijon mustard optional
Instructions
- Mix green and purple cabbage, carrots, and green onions in a big bowl. Toss them around so they get all mixed up.
- Grab a smaller bowl for the dressing. Pour in apple cider vinegar, honey, olive oil, celery seeds, salt, and pepper. Add Dijon mustard too if using it.
- Whisk the dressing stuff real good until it looks all mixed together and a bit thicker.
- Pour the dressing over the cabbage mix. Use your hands or big spoons to mix everything around so all the veggies get coated.
- Put the bowl in the fridge for at least 30 minutes. This makes the flavors blend together better.
- Give it one more good stir before putting it on plates. Everyone will love how crunchy and tasty it is!
Notes
- For extra crunch, make this slaw just 1-2 hours before serving time.
- The flavor gets stronger the longer it sits - taste and adjust seasonings before serving.
- Add a diced apple or some raisins for natural sweetness that goes great with the tangy dressing.
- Try adding sunflower seeds or slivered almonds just before serving for extra texture.
- Leftovers stay good in a sealed container for 3-4 days in the fridge.