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Vinegar Coleslaw (Without Mayo) in a white bowl, featuring shredded cabbage and grated carrots.

Vinegar Coleslaw (Without Mayo)

Lori MauerLori Mauer
Toss together this vibrant Vinegar Coleslaw recipe! A crisp, dairy-free, gluten-free side that skips the mayo for refreshing picnic & BBQ crunch.
5 from 1 vote
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Prep Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 15 minutes
Course Salad
Cuisine American
Servings 8 servings
Calories 76 kcal

Ingredients
  

  • 1 medium head green cabbage finely shredded
  • 2 large carrots peeled and grated
  • 1/4 cup apple cider vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon celery seed
  • Salt and pepper to taste

Instructions
 

  • In a large bowl, combine the shredded cabbage and grated carrots.
    Vinegar Coleslaw (WIthout Mayo)
  • In a small bowl, whisk together the apple cider vinegar, olive oil, honey, Dijon mustard, and celery seed.
    Vinegar Coleslaw (WIthout Mayo)
  • Pour the dressing over the cabbage and carrots. Toss well to coat evenly.
    Vinegar Coleslaw (WIthout Mayo)
  • Season with salt and pepper to taste. Note: Wait until you are ready to serve it before adding salt and pepper, as salt can speed up the wilting process.
    Vinegar Coleslaw (WIthout Mayo)
  • Serve immediately or chill in the refrigerator for about an hour to allow flavors to meld.
    Vinegar coleslaw with shredded cabbage and carrots in a white bowl, with a fork.

Nutrition

Calories: 76kcalCarbohydrates: 10gProtein: 2gFat: 4gSaturated Fat: 1gSodium: 39mgFiber: 3g
Keyword no mayo coleslaw, vinegar coleslaw
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