Vinegar Coleslaw Recipe A Refreshing Twist On Classic Slaw

Here, thin slices of crisp cabbage are combined with a tangy, bold, light olive oil, mustard, and vinegar dressing. Dietary Note: this recipe is suitable for a vegetarian, vegan, and gluten-free diet. It’s low in cholesterol and saturated fats.Don’t have time to read the full blog post? JUMP TO RECIPE HERE!

What is Vinegar Coleslaw?

Vinegar coleslaw video

Ingredients & Substitutions for Vinegar Coleslaw

How to Make No Mayo Coleslaw

Serving Suggestions

Variations

Storage & Make Ahead

More Salads for Picnics and BBQs

More Healthy Salads

Like our creamy broccoli salad, broccoli cauliflower salad, macaroni salad, and dill potato salad, this healthy coleslaw is excellent for picnics and barbecues. Inspired by our kale salad and butternut squash salad, we combine thinly sliced cabbage and carrot with green apple pieces and chopped walnuts. You’ll love the fruity apple aroma and the nutty crunch! Finally, all is tossed with a simple mustard dressing with yellow or Dijon mustard, extra virgin olive oil, apple cider vinegar, maple syrup or honey, and a touch of salt and pepper. Tangy, fresh, bold, and bright, the dressing coats the veggies to perfection; it complements their flavor and makes this no mayo coleslaw taste delicious.

Red cabbage

You can use thinly sliced or shredded red cabbage, green cabbage, or a combination.

Carrots

Any colored carrot works for this no-mayo coleslaw recipe. We use regular orange carrots.

Green apple

Green apple adds a pleasant fruity flavor, crunch, and tanginess to the slaw.

Walnuts

Walnuts pair well with apples, cabbage, and the dressing. We like to add them, but if you prefer a more traditional coleslaw you can keep them out.

Mustard dressing

Extra virgin olive oil Apple cider vinegar: substitute red wine vinegar or white wine vinegar. Mustard: you can use yellow mustard, Dijon mustard, or grainy mustard. Maple syrup: substitute honey, agave syrup, or date syrup. Salt and black pepper: we recommend sea salt or kosher salt.

Optional add-ins

Red onion: feel free to add thinly sliced red or green onions. Celery seeds Dried cranberries Fresh parsley: finely chopped.

Prepare the vegetables

Cut the red or green cabbage in half, then in half again to have four pieces. Thinly slice the cabbage with a sharp knife or a mandoline slicer, or shred it with a food processor with a slicing disk attachment. Add shredded cabbage to a large bowl. Cut the apple into four pieces and remove the core and seeds.Slice the appl into pieces. You can use a knife or a mandoline slicer. Add the pieces to the bowl with the cabbage. Grate or shred the carrots, chop the walnuts and add them to the bowl. Note: you can shred the carrots with a box grater, julienne peeler, the fine grating cone attachment of an electric salad shredder (we use that), or a food processor with a shredding disc with small holes.

Make the dressing

In a small bowl, whisk together extra virgin olive oil, apple cider vinegar, mustard, maple syrup, salt, and black pepper. Optionally, add the celery seeds to the dressing. Pour the dressing onto the veggies and mix well until combined. Taste and adjust for salt before serving. It works well as a side dish next to a high-protein meal or in a sandwich or burger. We think you’ll love it as a side dish next to:

BBQ tofu Baked tofu Marinated tofu Air-frier tofu Lentil loaf Mushroom Wellington Chickpea fritters Falafel Hummus

BBQ Tofu

Lentil Loaf

Baked Tofu

Mushroom Wellington

We have a blog post explaining how to make candied walnuts with 3 ingredients. Check out our candied walnuts recipe.

Creamy coleslaw

Imagine a delicious yet light dressing with yogurt, mayo, mustard, and apple cider vinegar. It’s creamy, tangy, and light and coats the thin cabbage slices to perfection. You can make this recipe vegan by using vegan mayo and non-dairy yogurt; it will surely be a smashing hit with omnivores and vegetarians alike. Check out our creamy coleslaw recipe. Refrigerator: keep leftovers in the fridge for up to 3 days. The slaw will lose crunch as it sits in the refrigerator. Freezer: this recipe is not suitable for freezing.