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Fresh Tangy Vinegar Coleslaw Recipe Without Mayo Easy Crisp Zesty Salad

vinegar coleslaw without mayo - featured image
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A light and refreshing coleslaw made without mayo, featuring a crisp crunch of cabbage and a bright, tangy vinegar dressing with a hint of sweetness. Perfect for warm weather and quick meals.

Ingredients

Scale
  • 4 cups (340g) finely shredded green cabbage
  • 1 cup (120g) grated carrots
  • 1 small red onion, thinly sliced
  • 1/2 cup (120ml) apple cider vinegar
  • 2 tablespoons granulated sugar
  • 1 teaspoon Dijon mustard
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • Freshly ground black pepper, to taste

Instructions

  1. Shred the green cabbage finely using a sharp knife or mandoline slicer to get thin, even strands (about 4 cups or 340g). Grate the carrots (1 cup or 120g) using a box grater or food processor. Thinly slice the red onion (1 small). This prep should take about 10 minutes.
  2. Place the shredded cabbage in a large mixing bowl and sprinkle 1 teaspoon of salt over it. Toss well with your hands or tongs to distribute evenly. Let it sit for 10 minutes to draw out excess moisture and soften the cabbage slightly while retaining crunch.
  3. In a small bowl, whisk together 1/2 cup (120ml) apple cider vinegar, 2 tablespoons sugar, 1 teaspoon Dijon mustard, and 3 tablespoons olive oil until the sugar dissolves and the dressing is emulsified. Season with freshly ground black pepper to taste.
  4. After the cabbage has rested, gently squeeze out any excess liquid without pressing too hard to keep moisture. Add the grated carrots and sliced red onion to the bowl, then pour the dressing over the vegetables.
  5. Use tongs or two large spoons to toss the slaw until everything is evenly coated with the tangy dressing. Taste and adjust seasoning with more salt or pepper if needed.
  6. Cover the bowl and refrigerate the coleslaw for at least 30 minutes before serving to let the flavors meld together beautifully. The slaw can be kept chilled for up to 2 days and tastes even better the next day.

Notes

Salting the cabbage ahead of time softens it while keeping a pleasant crunch. Whisk the dressing until sugar dissolves and oil emulsifies for better coating. Thinly slice the onion to avoid overpowering the slaw. Chill for at least 30 minutes for best flavor. Adjust vinegar and sugar to balance tanginess. Variations include adding cayenne pepper for heat or toasted seeds for crunch.

Nutrition

Keywords: vinegar coleslaw, mayo-free coleslaw, tangy coleslaw, easy coleslaw recipe, crisp salad, vegan coleslaw, gluten-free coleslaw

Find it online: https://junomeals.com/fresh-tangy-vinegar-coleslaw-recipe-without-mayo-easy-crisp-zesty-salad/