Vinegar Coleslaw Recipe
Coleslaw without mayo? Yep! This vinegar coleslaw is sweet, tangy, and oh so quick and easy to throw together.
Servings 12 servings
Calories 86kcal
Equipment
- Chef's Knife (to thinly shave the red onion and red cabbage)
- Handheld Mandoline (can be used instead of the chef's knife)
- Vegetable Peeler Set (to peel and then julienne the carrot into long strips)
Ingredients
For the Coleslaw
- 10 cups shredded coleslaw mix , (or one 16-ounce bag)
- 1 cup thinly sliced red onion
- 1 cup shredded red cabbage
- 1 carrot , thinly slivered
For the Vinegar Dressing
- ⅓ cup canola oil
- ¼ cup apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon caraway seeds
- 1 teaspoon celery seed
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- In a large bowl, combine the coleslaw mix with the red onion, shredded red cabbage, and carrot.
- In a small bowl, whisk the canola oil, apple cider vinegar, sugar, caraway seeds, celery seed, kosher salt, and freshly ground black pepper. Pour over the cabbage mixture and toss.
- Cover and refrigerate for 1 hour for flavors to blend.
Nutrition
Serving: 3oz | Calories: 86kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Sodium: 211mg | Potassium: 157mg | Fiber: 2g | Sugar: 4g | Vitamin A: 990IU | Vitamin C: 26.9mg | Calcium: 36mg | Iron: 0.5mg