Description
A light, crunchy, and vibrant coleslaw made with apple cider vinegar, honey, and fresh vegetables. This zero-mayonnaise side dish is perfect for balancing rich barbecue foods and can be made in under 15 minutes.
Ingredients
Scale
- 1 medium head green cabbage (about 2 pounds / 900g), shredded
- 2 medium carrots (about 150g), grated
- 1 small red onion (about 50g), thinly sliced
- 1 large Granny Smith apple (about 200g), diced
- 1/2 cup apple cider vinegar
- 1/4 cup vegetable or canola oil
- 2 tablespoons honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon celery seeds (optional)
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Remove outer leaves from the cabbage, cut in half, remove the core, and slice thinly. Grate the carrots, thinly slice the red onion, and dice the apple. Place all vegetables in a large mixing bowl.
- In a small bowl or jar, whisk together the apple cider vinegar, oil, honey, Dijon mustard, salt, pepper, and celery seeds until emulsified and the honey is dissolved.
- Pour the dressing over the vegetables and toss thoroughly with tongs until evenly coated.
- Let the slaw sit at room temperature for at least 10 minutes, or up to an hour in the fridge, to allow flavors to meld and cabbage to soften slightly.
- Toss again before serving. Taste and adjust salt if needed. Garnish with fresh parsley if using.
Notes
This slaw tastes better if made ahead. It can be stored in an airtight container in the fridge for up to 3 days. Do not freeze as the texture will become mushy. Use unfiltered apple cider vinegar with the ‘mother’ for best flavor. If the slaw is too sour, add more honey; if too sweet, add more vinegar.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 85
- Sugar: 8
- Sodium: 220
- Fat: 4
- Saturated Fat: 0.5
- Carbohydrates: 12
- Fiber: 3
- Protein: 1
Keywords: coleslaw, apple cider vinegar, labor day side, barbecue side, vegan slaw, gluten-free, no mayo slaw, quick side dish, summer recipes