Description
This dairy-free coleslaw dressing balances acidity and sweetness for a vibrant, no-cook salad. Apple cider vinegar and honey create a tangy-sweet base, while mustard powder and olive oil add depth and creaminess. The result is a refreshingly crisp salad perfect for summer meals.
Ingredients
Shredded Cabbage 4 cups
Apple Cider Vinegar 1/4 cup
Honey 2 tbsp
Olive Oil 1/4 cup
Salt 1 tsp
Mustard Powder 1 tsp
Instructions
Shred cabbage using a rotary grater
Combine cabbage in a large bowl
Whisk vinegar and honey together until smooth
Slowly drizzle oil while whisking to emulsify
Stir in mustard powder and salt
Pour dressing over cabbage
Cool salad for at least 30 minutes before serving
Notes
Refrigerate shredded cabbage for 20 mins first for maximum crunch
Can substitute white vinegar for apple cider vinegar
Maple syrup may replace honey for earthy sweetness
Chilling at least 1 hour pre-serving ensures optimal flavor
Optional: add 1/2 tsp black pepper for extra body
Sesame oil adds an Asian-inspired twist
Broccoli slaw creates bold texture
Wasabi can replace mustard powder for spicier result
- Prep Time: 10
- Category: Baking
- Method: No-Cook
- Cuisine: Contemporary
Nutrition
- Serving Size: 1 serving (1 cup salad)
- Calories: 140
- Sugar: 6g
- Sodium: 380mg
- Fat: 9.5g
- Saturated Fat: 1.4g
- Carbohydrates: 7g
- Fiber: 1.5g
- Protein: 0g
- Cholesterol: 0mg