Vinegar Coleslaw

By Tracy

10 Person

75 Minutes

115 Calories

This vinegar coleslaw recipe is a no-mayo coleslaw made with finely shredded cabbage, carrots, bell pepper, and onion tossed in a tangy vinaigrette. It's the perfect side dish. It’s also great served over pulled pork sandwiches, providing a light and bright crunchiness to complement soft and juicy pork. Scoop some onto grilled sausages or sandwiches as an alternative to more traditional condiments.

Ingredients

pepper
salt
1 tsp. red chili flakes
1 tsp. celery seeds
1 tsp. dry mustard
1 tbsp. dried basil
1 tbsp. spicy brown mustard
2 tbsp. honey
1/3 cup apple cider vinegar
1/3 cup olive oil
1 small red onion thinly sliced
1 red bell pepper shredded
1 large carrot finely shredded
1 cabbage shredded

Method

01

Mix the cabbage, carrot, bell pepper and red onion together in a large bowl.
02

In a separate small bowl, whisk together the olive oil, vinegar, honey, brown mustard, dried basil, dry mustard, celery seed, red chili flakes and a bit of salt and pepper.
03

Pour the vinaigrette into the slaw mixture and toss to coat.
04

Serve right away, or refrigerate for 1 hour to let the flavors mingle and develop even more flavor.

Related Tags

Salad Recipes

Healthy Recipes

Coleslaw Recipes

Vinegar Coleslaw

3.6

( By Tracy )

01 Information

Grade easy
Serving 10 servings
Calorie 115 Kcal
Prep Time 70 Mins
Cook Time 5 Mins
Total Time 75 Mins

02 Ingredients

pepper

salt

1 tsp. red chili flakes

1 tsp. celery seeds

1 tsp. dry mustard

1 tbsp. dried basil

1 tbsp. spicy brown mustard

2 tbsp. honey

1/3 cup apple cider vinegar

1/3 cup olive oil

1 small red onion thinly sliced

1 red bell pepper shredded

1 large carrot finely shredded

1 cabbage shredded

03 Method

Step 1

Mix the cabbage, carrot, bell pepper and red onion together in a large bowl.

Step 2

In a separate small bowl, whisk together the olive oil, vinegar, honey, brown mustard, dried basil, dry mustard, celery seed, red chili flakes and a bit of salt and pepper.

Step 3

Pour the vinaigrette into the slaw mixture and toss to coat.

Step 4

Serve right away, or refrigerate for 1 hour to let the flavors mingle and develop even more flavor.

04 Author