No-Mayo Coleslaw: Tangy Vinegar Dressing (Print Version)
No-Mayo Coleslaw with Tangy Vinegar Dressing: A zesty, crunchy, fresh side. Perfect for your BBQ or an easy weeknight meal. So simple, youll love it!
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 20 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Dairy-Free, Gluten-Free, Vegan, Vegetarian
# Ingredients:
→ Crisp Veggies
01 -
1 small head green cabbage, shredded (about 6 cups)
02 -
1/2 small head red cabbage, shredded (about 3 cups)
03 -
2 large carrots, peeled and shredded
→ Tangy Dressing Essentials
04 -
1/2 cup apple cider vinegar
05 -
1/4 cup granulated sugar
06 -
1/4 cup extra virgin olive oil
→ Flavor Boosters
07 -
1 tablespoon Dijon mustard
08 -
1 teaspoon celery seeds
09 -
1 teaspoon salt, or to taste
10 -
1/2 teaspoon black pepper, or to taste
→ Optional Adds
11 -
1/4 cup thinly sliced red onion
12 -
2 tablespoons fresh parsley, chopped
# Instructions:
01 -
First things first, get that cabbage shredded! I usually quarter my cabbage, remove the core, then slice it super thin with a sharp knife or use the shredding disc on my food processor. Don't forget to shred your carrots too. This is where you want to aim for consistency, so your No-Mayo Coleslaw Tangy Vinegar Dressing has a uniform crunch. I learned this the hard way after some chunky pieces made the texture a bit off.
02 -
Pop your shredded cabbage into a large bowl, then give it a good rinse. Now, here's the *critical* part I always tell people: you have to dry it really well. I use a salad spinner, or honestly, just squeeze handfuls in a clean kitchen towel. Any excess water will dilute your amazing dressing, and we don't want a sad, watery No-Mayo Coleslaw Tangy Vinegar Dressing, right?
03 -
In a separate, medium-sized bowl, it's time for the magic! Whisk together your apple cider vinegar, granulated sugar, olive oil, Dijon mustard, celery seeds, salt, and pepper. Give it a good, vigorous whisk until the sugar is dissolved and the dressing looks slightly emulsified. Taste it! Does it need a tiny bit more sugar? A pinch more salt? This is your moment to adjust it to *your* perfect No-Mayo Coleslaw Tangy Vinegar Dressing.
04 -
Pour that gorgeous dressing over your dried, shredded veggies. If you're adding red onion or fresh parsley, toss those in now too. Use tongs or your clean hands to gently toss everything together, making sure every single strand of cabbage and carrot is coated. It's so satisfying to watch it all come together, honestly, the colors just pop.
05 -
This is a step I never skip: cover the bowl and pop your No-Mayo Coleslaw Tangy Vinegar Dressing into the fridge for at least 30 minutes, or even an hour. This allows the flavors to really meld and the vinegar to slightly soften the cabbage, making it even more delicious. I often find myself peeking in the fridge, waiting for it to be ready!
06 -
Before serving, give your No-Mayo Coleslaw Tangy Vinegar Dressing one last good toss. A quick taste test to see if it needs a final sprinkle of salt or pepper never hurts. It should be vibrant, crunchy, and bursting with that tangy-sweet flavor. It's ready to be the star side dish at your next barbecue or a bright addition to any weeknight meal.
# Notes:
01 -
Don't be shy with the salt! Cabbage can handle a fair amount, and it really brings out the flavors.
02 -
Always let it sit in the fridge for at least 30 minutes; it makes a huge difference in flavor.
03 -
Try adding a handful of chopped bell peppers for extra crunch and color.
04 -
A sprinkle of toasted sesame seeds before serving adds a lovely nutty touch.
# Tools You'll Need:
01 -
Large mixing bowls
02 -
whisk
03 -
sharp knife or food processor
04 -
salad spinner (optional)
05 -
measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 120 kcal
Total Fat: 9 g
Total Carbohydrate: 12 g
Protein: 1 g