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Tangy Vinegar Coleslaw

A refreshing and crunchy side dish that balances tangy and sweet flavors, perfect for picnics and barbecues.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 cups shredded green cabbage Use fresh cabbage for best taste.
  • 1 cup shredded carrots Fresh carrots are recommended.
  • 1/2 cup sliced bell peppers (any color) Feel free to choose any color.
  • 1/4 cup red onion, thinly sliced Can be adjusted to taste.
Dressing
  • 1/2 cup apple cider vinegar Can substitute with white wine or rice vinegar.
  • 1/4 cup honey or maple syrup Use maple syrup for a vegan option.
  • 1/2 teaspoon salt Adjust according to taste.
  • 1/4 teaspoon black pepper Freshly ground is preferred.
  • 1 teaspoon Dijon mustard For an added flavor kick.
  • 1 tablespoon olive oil Extra virgin olive oil is a good choice.

Method
 

Preparation
  1. In a large bowl, combine the shredded cabbage, carrots, bell peppers, and red onion.
  2. In a separate bowl, whisk together the apple cider vinegar, honey or maple syrup, salt, pepper, Dijon mustard, and olive oil until well combined.
  3. Pour the dressing over the cabbage mixture and toss until all the vegetables are evenly coated.
  4. Let the coleslaw sit for at least 15 minutes before serving to allow the flavors to meld.

Notes

Tangy Vinegar Coleslaw is best served cold or at room temperature. It pairs well with grilled meats, sandwiches, or as a part of a picnic spread. Feel free to garnish with fresh herbs for added color and flavor. Store leftovers in an airtight container in the refrigerator for 3 to 5 days.