Ingredients
Vegetables
- 1 head of green cabbage (finely shredded)
- 1 large carrot (grated)
- 1/2 yellow or red onion (finely sliced)
Dressing
- 1/3 cup apple cider vinegar
- 3 tbsp olive oil
- 1 tbsp honey (or more, depending on sweetness preference)
- 1/2 tbsp Dijon mustard
- 1 tsp celery seed
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Prepare the Vegetables: Finely shred the green cabbage, grate the large carrot, and thinly slice half of a yellow or red onion. Combine all these prepared vegetables into a large mixing bowl.
- Make the Dressing: In a smaller bowl, whisk together the apple cider vinegar, Dijon mustard, honey, olive oil, celery seed, salt, and black pepper until well combined. Taste the dressing and adjust the honey to reach your preferred sweetness level.
- Toss the Slaw: Pour about half of the dressing over the cabbage mixture and gently toss to coat evenly. Gradually add more dressing while tossing until the slaw reaches your desired consistency and flavor.
- Serve: Once the dressing is well incorporated and the slaw is evenly coated, serve immediately and enjoy this fresh, crisp vinegar coleslaw as a side dish or topping.
Notes
- For best results, shred the cabbage finely to ensure a crisp texture and easy tossing.
- You can adjust the amount of honey to make the dressing sweeter or more tangy based on your preference.
- Celery seed adds a distinctive flavor but can be omitted if unavailable; consider adding a pinch of celery salt instead.
- This coleslaw is best served fresh but can be refrigerated for up to 1 day; it may become slightly softer over time.
- For a spicier version, add a pinch of cayenne pepper or a dash of hot sauce to the dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
