Vinegar Coleslaw is a great no-mayonnaise coleslaw dish for folks who enjoy coleslaw but dislike mayonnaise. With its blend of green cabbage, onion, and carrots, this vinegar-based coleslaw is acidic, not excessively sweet, and gives the right crunch.
This slaw goes well with carne asada, honey mustard chicken, and BBQ ribs, so I bring it to BBQs and gatherings. It also goes well with my barbecued chicken and sweet potatoes.
A basic coleslaw dish with a creamy mayo dressing is one of my favorites. But I also enjoy this vinegar coleslaw, which has a greater kick (thanks to the apple cider vinegar). It's always nice to have choices, and you can't go wrong with any recipe. Just do what I do and switch them out for some variation!
BENEFITS OF EATING CABBAGE
The great health advantages of cabbage are one reason you should eat more coleslaw! You can cook cabbage, sauté it, ferment it, or eat it raw, as in this delicious coleslaw dish. Any way you eat it, cabbage provides a wealth of essential nutrients.
Cabbage is related to kale, cauliflower, and broccoli in the plant family. Cabbage, like broccoli, has an anti-inflammatory profile. Over time, persistent inflammation has been linked to heart disease, inflammatory bowel syndrome (IBS), cancer, and diabetes. To put it another way, eat more cabbage and other vegetables!
Cabbage is high in vitamin C, an antioxidant that protects cells from damaging free radicals. As a result, Vitamin C has been linked to decreasing high blood pressure and increasing immunity (and you know what I like about immune system boosting).
Vitamin K is also abundant in this crispy veggie. One cup of cabbage contains 85% of your required daily dose of Vitamin K, which is necessary for blood clotting. So much goodness in a single veggie.
VINEGAR COLESLAW INGREDIENTS
The simplicity of coleslaw recipes is one of my favorite things about them. There are only a few ingredients. Here’s what’s in this oil and vinegar-based coleslaw recipe:
- Green Cabbage
- Apple Cider Vinegar
- Olive Oil
- Dijon Mustard
- Celery Seed
- Salt and Pepper
WHY DOES EVERYONE SAY COLESLAW IS SO BAD FOR YOU?
Store-bought and restaurant coleslaws include a lot of dairy and sugar. But, this dish is dairy-free, paleo, low carb, and easily vegan by replacing the honey with maple syrup.
For this large amount of coleslaw, I've also reduced the honey to one tablespoon. Thus, there is relatively little sugar in each meal. And believe me, you won't miss anything in this simple, tasty dish.
VINEGAR COLESLAW RECIPE (NO MAYO COLESLAW)
- 1 head of green cabbage, finely shredded
- 1 large carrot, grated
- ½ yellow or red onion, finely sliced
- ⅓ cup apple cider vinegar
- 3 tablespoon olive oil
- 1 tablespoon honey, (or more, depending on sweetness)
- ½ tablespoon Dijon mustard
- 1 teaspoon celery seed
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Add the shredded green cabbage, carrot and onion to a large bowl.
- In a smaller bowl, whisk together the apple cider vinegar, Dijon mustard, honey, olive oil, celery seed, salt and pepper to create the dressing. Taste the dressing and decide if you'd like to add more honey.
- Add about half of the dressing to the cabbage, onions and carrots and gently toss. Slowly add more dressing until you’ve reached your desired consistency.
- Serve and enjoy!
- This recipe makes approximately 12 cups of vinegar coleslaw.
- You can also store it in the fridge for 3-5 days.