Simple Vinegar Slaw
A vibrant, no-mayo vinegar slaw that's incredibly crisp, tangy, and refreshing. It's the perfect light side dish for grilled meats, picnics, or as a crunchy topping for sandwiches.
For 6 servings
Prepare the vegetables: Finely shred the green cabbage using a sharp knife or a mandoline. Grate the carrot using a box grater. Thinly slice the red onion. Place all prepared vegetables into a large mixing bowl.
Whisk the dressing: In a separate small bowl, combine the apple cider vinegar, extra virgin olive oil, honey or maple syrup (if using), Dijon mustard (if using), and celery seeds (if using). Whisk vigorously until all ingredients are well combined and slightly emulsified.
Combine and toss: Pour the prepared dressing over the shredded vegetables in the large bowl. Add the kosher salt and freshly ground black pepper.
Mix thoroughly: Using tongs or clean hands, toss the vegetables with the dressing until every piece is evenly coated. Ensure the salt and pepper are distributed throughout.
Rest the slaw: Let the slaw sit at room temperature for at least 10-15 minutes. This allows the flavors to meld and the cabbage to slightly soften, making it more palatable.
Taste and adjust: Before serving, taste the slaw and adjust the seasoning as needed. You might want to add a pinch more salt, pepper, a touch more sweetener, or a splash more vinegar to suit your preference.
Serve or chill: Serve the slaw immediately for maximum crunch, or cover and refrigerate for up to 30 minutes to chill before serving. It holds up well for several hours in the refrigerator.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, shred your cabbage thinly. A mandoline slicer can achieve uniform, fine shreds quickly, but a sharp chef's knife works well too.
- 2Don't skip the resting step! Allowing the slaw to sit for 10-15 minutes helps the cabbage absorb the dressing's flavors and softens it just enough without losing its crispness.
- 3To make this slaw even more vibrant, consider adding a mix of green and red cabbage for contrasting colors and slightly different textures.
- 4If preparing ahead, keep the dressing separate from the vegetables and combine just before serving to maintain maximum crispness.
Adapt it for your goals.
Spicy Slaw
Add 1/2 teaspoon of red pepper flakes or 1 tablespoon of finely minced jalapeño (seeds removed for less heat) to the dressing for a fiery kick.
Herbaceous SlawHerbaceous Slaw
Stir in 1/4 cup of fresh chopped cilantro, mint, or a mix of both for an aromatic and refreshing twist, especially good with Asian or Mexican-inspired dishes.
Fruity SlawFruity Slaw
Incorporate 1/2 cup of thinly sliced apple (like Granny Smith) or dried cranberries for a touch of sweetness and additional texture.
Why this is on our healthy list.
Rich in Vitamins & Antioxidants
Cabbage and carrots are packed with vitamins C and K, and various antioxidants, supporting immune health and reducing inflammation.
Digestive Health Support
The high fiber content in cabbage aids digestion, promotes gut health, and can help regulate blood sugar levels.
Low Calorie & Heart-Healthy
Being mayo-free, this slaw is significantly lower in calories and saturated fat, making it a heart-healthy side dish option.
Frequently asked questions
Yes, you can prepare the vegetables and dressing separately and store them in the refrigerator for up to 2 days. Combine them about 30 minutes to an hour before serving for the best texture and flavor.
