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Vinegar Coleslaw
A quick and easy vinegar-based coleslaw with shredded cabbage and carrots. It's flavorful, mayo-free and packed with nutrients.
Prep Time
10
minutes
mins
Course:
Salad
Cuisine:
American
Servings:
5
cups
Author:
Brittany Mullins
Ingredients
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
Instructions
Toss:
In a large bowl toss together shredded cabbage and carrots.
Make dressing:
Combine vinegar, maple syrup, dry mustard, celery seed, salt and ground pepper in a small bowl.
Mix ingredients:
Pour dressing over cabbage mixture and toss to coat.
Serve:
Let mixture sit for at least 10 minutes in the fridge, stir and serve.
Notes
Cabbage
– I used green cabbage, but feel free to use a mix of green and red. Red is so colorful and pretty!
Meal prep
– This recipe can be made ahead of time and will taste better after having a little time to marinate.
Nutrition
Serving:
1
cup
|
Calories:
49
kcal
|
Carbohydrates:
12
g
|
Protein:
1
g
|
Sodium:
147
mg
|
Fiber:
2
g
|
Sugar:
8
g