Vinegar Coleslaw
Sweet, tangy, and with just a touch of spiciness, this incredible coleslaw is a fantastic flavorful alternative to your usual creamy coleslaw. Sliced almonds or roasted nuts top it off for added crunch. It's truly the perfect side to anything off the grill!
- Prep time
- 20 min
- Cook time
- 14 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3-4 cups green cabbage, (thinly sliced)
- 1 cup red cabbage, (thinly sliced)
- 2 cups carrots (shredded)
- 1-2 green onions, ( thinly sliced (optional))
- 1 tablespoon Dijon mustard
- 1-2 tablespoons honey, (adjust to desired sweetness (sub with sugar) )
- ¼ cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon garlic, (minced (optional))
- Salt and fresh ground pepper, (to taste)
- Sliced almonds and/or roasted nuts, (for some extra crunch)
Instructions
- 1
Whisk the mustard, honey, olive oil, apple cider vinegar, and garlic in a small bowl. Set aside. (This step may be done an hour or even a day ahead.)
- 2
Mix the sliced cabbage, grated carrots, and green onions in a salad bowl.
- 3
Pour dressing on the cabbage mixture and mix; start with a small amount of dressing and add until you reach the desired ratio of salad to dressing. (Everyone has their preference.)
- 4
Season with salt and pepper, toss in some sliced almonds or your favorite roasted nuts for some extra crunch, and chill before serving.
- 5
Serve the coleslaw with the rest of the vinaigrette on the side, if desired.