Quick and easy apple cider vinegar coleslaw with shredded green cabbage and carrots. Flavorful, healthy and mayo-free.
If you’re anything like me you probably grew up eating creamy, mayo-based coleslaw.
Nowadays I much prefer a vinegar based coleslaw over one with mayo. The vinegar dressing is lighter and really lets the crunchy cabbage and carrots shine.
The version I’m sharing today is a pretty classic recipe seasoned with a simple 6-ingredient vinegar based dressing. 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.
What is Apple Cider Vinegar
First, let’s start with the basics! Apple cider vinegar is a vinegar made from fermented apple juice. The process starts by adding yeast to crushed apples.
The yeast ferments the sugars and turns them into alcohol. At this point, bacteria is added which further ferments the alcohol and turns it into acetic acid… the main active compound found in most vinegars.
Acetic acid gives vinegar its pungent smell and flavor and is also responsible for many of ACV’s health benefits.
Ingredients in Apple Cider Vinegar Coleslaw
green cabbage – feel free to buy pre-shredded cabbage for a time-saving shortcut! You can also use a mixture of green and red cabbage for added color!
carrots – same as above, buy pre-shredded to save some time or look for a coleslaw mix that has both cabbage and carrots included. Just be sure to measure out about 5 cups so you have a good dressing to salad ratio.
dry mustard – you can substitute 1 teaspoon of dried mustard for 1 tablespoon of prepared mustard.
ground celery seed – a must for coleslaw!
sea salt and ground pepper – to bring all of the flavors together.
Can I Prep Coleslaw Ahead of Time?
Yes! I actually recommend making this recipe ahead of time so the flavors have time to marinate. I’ve enjoyed it right after making and it’s delicious but the flavors seem to get better with time. After prepping, store in an airtight container in the refrigerator for 4-5 days.
How to Serve Vinegar Based Coleslaw
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 a variety of dishes. Here’s what I would pair it with:
Grilled meat – Instantly level up a basic grilled meal with a side of fresh coleslaw. Can’t wait to have this with grilled chicken.
Fish tacos – Mmm the crunchy slaw on top of fish tacos sounds like the perfect combo!
Burgers – You can’t go wrong adding slaw to any burger but I’m excited to try it on these black bean burgers.
BBQ sandwiches – Top a pulled pork or BBQ chicken sandwich with slaw or try my BBQ jackfruit sandwiches for a vegan option!
How to Store Leftovers
Like I mentioned above, this coleslaw stores really well! Store any leftovers in an airtight container in the refrigerator for 4-5 days.
If you try this apple cider vinegar coleslaw please be sure to leave a comment and star rating below letting me know how it turns out. Your feedback is super helpful for the EBF team and other EBF readers!