Quick and easy apple cider vinegar coleslaw with shredded green cabbage and carrots. Flavorful, healthy and mayo-free.
Okay, coleslaw time.
If you’re anything like me you probably grew up eating creamy, mayo-based coleslaw. My mom’s recipe uses Miracle Whip and I ate my fair share of creamy coleslaw from fast food spots like KFC and Chick-fil-a. <– I used to be obsessed with Chick-fil-a and I do remember their coleslaw being pretty good. I don’t know why, but I decided to look it up and it’s actually no longer being served at their restaurants, but they shared their recipe here if you’re interested.
Nowadays I much prefer a vinegar based coleslaw over one with mayo. The vinegar dressing is lighter and really lets the veggies shine.
The version I’m sharing today is a pretty classic recipe seasoned with a simple 6-ingredient vinaigrette. To really boost the nutritional content I used apple cider vinegar and instead of white sugar I went with maple syrup. Maple syrup is unrefined and has antioxidants, as well as other vitamins and minerals including a good amount of zinc and manganese.
If you’re interested in learning more about why I love ACV, check out this post about the health benefits of apple cider vinegar.
Okay so to make this slaw you’ll need shredded cabbage and carrots. I used green cabbage, but feel free to use a mix of green and red. And if you want to make the process amazingly easy, you can totally buy packaged coleslaw mix. Just be sure to measure out about 5 cups so you have a good dressing to salad ratio.
This salad is pretty low in calories, oil-free and is perfect for serving as a light and refreshing side salad or as a crunchy topping for green salads, grilled meat, fish tacos, burgers or bbq sandwiches. I hope you like it as much as we do!Print
A quick and easy apple cider vinegar coleslaw with shredded cabbage and carrots. It’s flavorful, mayo-free and packed with nutrients.
- 4 cups shredded green cabbage
- 1 cup shredded carrots
- 1/4 cup apple cider vinegar
- 2 Tablespoons maple syrup
- 1/4 teaspoon dry mustard
- 1/4 teaspoon ground celery seed
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground pepper
- In a large bowl toss together shredded cabbage and carrots.
- Combine vinegar, maple syrup, dry mustard, celery seed, salt and ground pepper in a small bowl. Pour dressing over cabbage mixture and toss to coat. Let mixture sit for at least 10 minutes in the fridge, stir and serve.
This recipe can be made ahead of time and will taste better after having a little time to marinate.
- Serving Size: 1 cup
- Calories: 46
- Sugar: 8g
- Fat: 0g |
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 1g
Want more apple cider vinegar recipes? Check out these: