With no mayonnaise in sight, this vinegar coleslaw is low-fat and dairy-free. Bring this feel-good side dish to your next barbecue potluck!
Whether you want to enjoy some fresh veggies this summer, or just want to cut the highly processed mayonnaise out of your favorite barbecue side dish, this coleslaw is just what the doctor ordered.
First made in ancient Rome, coleslaw’s ancestor was a dish made of cabbage, eggs, vinegar, and other spices. Over the years, coleslaw has become a classic staple across the world, and you’ll always spot it at barbecues across the US, especially in the South. Full of crunchy cabbage and silky carrot slices, this coleslaw is as satisfying to look at as it is to eat.
Plus, if you’re not a fan of mayonnaise, this vinaigrette version is perfect for you. It’s lighter, brighter, and so easy to toss together – it only takes 15 minutes tops!
Is this Vinegar Coleslaw Healthy?
This recipe is healthier than regular coleslaw for a couple of reasons. One: both apple cider vinegar and fiber-rich cabbage support your gut health, and they also have anti-inflammatory properties. Two: without the mayo, this coleslaw is also significantly lower in fat than typical grocery store coleslaw.
As for alternative diets, this recipe is both gluten-free and vegetarian, and can be made vegan by swapping out the honey for your favorite vegan sweetener.
Superfood Salad
Like I said, the combo of apple cider vinegar and cabbage is perfect for promoting healthy digestion, but how exactly does that work?
Well, for starters, cabbage is high in insoluble fiber, which helps keep things moving in your gut. Apple cider vinegar (especially raw, organic ACV that contains “The Mother” culture) has good bacteria that help support your gut health. Our guts are full of important bacteria that not only help us digest food, but also allow for efficient communication between the gut, brain, and the rest of the body. The gut is often referred to as our second brain, and so it’s important to take care of it as such.
INGREDIENTS
- 1 medium green cabbage, finely shredded
- 2 large carrots, grated
- 1/4 cup apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon celery seeds
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
INSTRUCTIONS
Combine
Mix cabbage and carrots in a bowl.
Dress
Whisk together the dressing ingredients.
Toss
Combine dressing with slaw and serve.
Devour!
FAQs & Tips
If you like the cabbage crunchy in your coleslaw, toss all the ingredients together but store the dressing separately until you’re ready to serve. In a refrigerator-safe container, this will last for 5 days.
If you like to have the bitter edge taken off your cabbage, you can combine all the ingredients and let it sit for an hour or even overnight before serving. Already dressed slaw can be stored in a refrigerator-safe container for up to 3 days.
When I make this coleslaw, I enjoy adding 1/2 to 1 teaspoon of cumin or cayenne pepper to the dressing for an extra spicy kick. Similarly, you could add a dash of your favorite hot sauce to really spice it up.
I also recommend playing with potential toppings that add more texture and flavor. Some of my favorite options for this slaw include sunflower seeds, pumpkin seeds, sliced almonds, or dried cranberries. Some people even like to add mandarin oranges to the mix for a juicy burst of vitamin C.
Serving Suggestions
Classically, this coleslaw is served as a side to barbecued meats like Grilled Chicken, Pork Tenderloin, or Steak. I also love serving it with this Grilled Cauliflower Steak for my vegetarian friends.
While this slaw makes a great side, it’s also an excellent topping for these Tasty Tofu Tacos. This is a great option for vegans (if you serve it without sour cream), or anyone looking to try something new!
vinegar coleslaw
Ingredients
- 1 medium green cabbage finely shredded
- 2 large carrots grated
- 1/4 cup apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon celery seeds
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
-
In a large bowl, combine the shredded cabbage and grated carrots.
-
In a separate small bowl, whisk together the apple cider vinegar, olive oil, honey, Dijon mustard, celery seeds, salt, and black pepper to create the dressing.
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Pour the dressing over the veggies and toss well to coat everything evenly. Adjust seasoning if necessary.
Nutrition
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