Tangy Vinegar Coleslaw (No Mayo)
This vibrant Vinegar Coleslaw Without Mayo recipe offers a zesty alternative to traditional creamy coleslaw, perfect for those seeking a lighter and tangier option. With a crisp and crunchy mix of shredded cabbage and carrots tossed in a flavorful vinegar-based dressing, this dish is bursting with freshness. Whether served as a refreshing side at summer barbecues or as an addition to your favorite sandwiches and tacos, this is sure to become a staple.
Servings 6 servings
Calories 31kcal
Ingredients
- ¼ cup vinegar I use apple cider vinegar.
- 1-2 tablespoons olive oil
- 1 teaspoon mustard I use Dijon.
- 2 tablespoons sugar or sweetener I suggest you start with 1 tablespoon. Taste repeatedly and adjust as necessary.
- salt and pepper to taste
- 4-5 cups shredded coleslaw mix
- ¼ cup finely chopped onion
Instructions
- Add the vinegar, olive oil, mustard, sweetener or sugar, salt, and pepper to taste to a large bowl or serving dish. Stir to combine.
- Add the coleslaw mix and onions to the bowl and stir to combine all of the ingredients.
- Serve warm or cover and refrigerate for at least 1 hour to serve chilled.
Notes
If you don't like a balance of sweet flavor in your coleslaw, omit the sugar or sweetener.
If you find that your coleslaw is not sweet enough, you can gradually add more sugar or sweetener to the dressing. Start with a small amount, such as a teaspoon, and taste the coleslaw before adding more. Stir well to ensure that the sugar is fully dissolved.
Nutrition
Serving: 1serving | Calories: 31kcal | Carbohydrates: 1g | Fat: 3g