Vinegar Based Coleslaw (No Mayo)
Vinegar Based Coleslaw is made with just 4 ingredients and without mayo. Fresh, easy and crispy it will be a hit at your next cookout!
Servings: 6 servings
Calories: 63kcal
Ingredients
- 1.5 lbs green cabbage medium thin shredded
- 1 medium carrot shredded
- 1/2 tsp salt
- Ground black pepper to taste
Vinegar Dressing
- 1/4 cup white vinegar
- 1 tbsp cane sugar
- 1 tbsp olive oil extra virgin
Instructions
- Shred cabbage using a knife or mandoline. Don't shred cabbage too thin or thick. If you shred cabbage too thin, salt with make it even thinner turning slaw into a mush. And too thick slaw is hard to chew. I used a mandoline.
- Transfer to a large bowl with carrots and sprinkle with salt. Using your hands, massage cabbage for a few minutes or until it shrinks down a bit.
- In a small bowl, combine vinegar, sugar and salt. Whisk until somewhat dissolved. Pour over cabbage, stir with tongs and refrigerate for 30 minutes.
- Add pepper to taste, give another stir and voila.
Notes
- Store: Refrigerate in an airtight container for up to 5 days.
- Other cabbage: Red cabbage will work. Savoy cabbage is great too just slaw texture will be softer.
- Other sweeteners? So I tried to use maple syrup or honey in the dressing but they add very distinct taste I am not a fan of.
- Other vinegar: Again, apple cider vinegar or white wine vinegar is not like my mom used to make or the taste I crave but technically recipe will work.
- Toasted sesame oil: Adding a touch of toasted sesame oil reminds me of when mom used unrefined sunflower oil.
Nutrition
Serving: 0.75cup | Calories: 63kcal | Carbohydrates: 10g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 28mg | Fiber: 3g | Sugar: 6g