Description
A refreshing mayo-free coleslaw with tangy vinegar dressing, crunchy cabbage, and julienned carrots. Bright, light, and perfect for summer.
Ingredients
1 head green cabbage
2 medium carrots
1 small red onion
3/4 cup apple cider vinegar
2 tbsp granulated sugar
1 tsp salt
1/2 tsp black pepper
Instructions
Slice cabbage into fine shreds (food processor recommended)
Grate carrots with box grater
Thinly slice red onion into half-moons
Boil water in saucepan
Blanch onion for 20 seconds, then shock in ice water
Whisk vinegar and sugar until sugar dissolves
Add salt, pepper, and optional celery seeds
Gradually mix dressing with cabbage-carrot-onion mixture
Chill 2-4 hours before serving
Notes
Use Napa cabbage for extra crunch
Substitute white vinegar if needed
Replace sugar with honey for lower GI
Blanch onion 30 seconds for milder flavor
Store in airtight container up to 2 days
- Prep Time: 15
- Category: Baking
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 75
- Sugar: 4g
- Sodium: 260mg
- Fat: 0.2g
- Saturated Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg