Description
This refreshing no-mayo coleslaw is a light, vinegar-based side dish that balances the natural crunch of fresh green and red cabbage with a vibrant, tangy dressing. Perfect for picnics or summer gatherings, this salad stays crisp outdoors and complements any grilled entree. By utilizing high-quality olive oil and sharp Dijon mustard, it achieves a superior, clean flavor profile that celebrates fresh produce over heavy, processed dressings.
Ingredients
4 cups green cabbage, finely shredded
2 cups red cabbage, finely shredded
1 medium carrot, grated
1/3 cup apple cider vinegar
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
2 teaspoons maple syrup
1/2 teaspoon celery seeds
1/2 teaspoon kosher salt
Instructions
Place the shredded green cabbage, red cabbage, and grated carrot into a large stainless steel mixing bowl.
Sprinkle with kosher salt and toss to combine; let sit for a few minutes to soften slightly.
In a small bowl, whisk together apple cider vinegar, Dijon mustard, olive oil, maple syrup, and celery seeds until emulsified.
Pour the dressing over the cabbage mixture.
Toss thoroughly to ensure all vegetables are well-coated.
Serve immediately or refrigerate for 30 minutes to allow flavors to meld further.
Notes
Letting the cabbage macerate with salt for 10 minutes before adding the dressing improves the texture. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Category: Trends Recipes
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 95
- Sugar: 4g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg