Simple Vinegar Coleslaw
I love coleslaw. It’s the perfect crunchy topper to tons of meals. I prefer tangy, vinegar-based slaws over mayo slaws but vegan mayo is a great substitute if you prefer that creamy mix. This recipe is so good, tangy, crunchy and a little bit of sweet. It’s perfect to for a dinner toppers like BBQ, grilled cheese, fish tacos all kinds of sandwiches and so much more. And even better, cabbage is packed with nutrients like Vitamin C and Vitamin K. It helps improve digestion, lower blood pressure and lower cholesterol levels.
Store bought or restaurant slaws usually have some dairy and sugar but this recipe is much healthier and uses very little honey to sweeten the love. For those beautiful vegans you can substitute honey for maple syrup.
It’s so easy to whip up and only a handful of ingredients. I like to start by making the slaw early in the day so it has time to marinate. So good.
Hope you enjoy. Peace & Love,
Nikki
Ingredients
½ head of green cabbage, finely shredded
½ head of red cabbage, finely shredded
1 large carrot, shredded
½ onion or 1 large shallot (I prefer the deep flavor of shallots in this recipe)
1 small green apple, peeled and diced
1/3 cup apple cider vinegar
2 tbs olive oil
1 tbs honey (vegan option, substitute with maple syrup)
½ tbs Dijon mustard
1 tsp celery Seed
Salt + Pepper
Instructions
Add the shredded cabbage, carrot and onion to a large bowl.
In a separate smaller bowl, whisk together the apple cider vinegar, Dijon mustard, honey, olive oil, celery seed, salt and pepper to create the dressing. Be sure to taste the dressing to see if you need more of anything.
Add about half of the dressing to the cabbage mixture and toss. Add remaining dressing until you’ve reached your desired consistency.
Serve immediately or let marinade for up to a few hours in the fridge.
This can store in the refrigerator for about 4-5 days.
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