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apple cider vinegar coleslaw

Apple Cider Vinegar Coleslaw

This apple cider vinegar coleslaw is a crisp, tangy, and refreshing side dish made without mayo. Packed with shredded cabbage, carrots, red onion, and a sweet-and-sour vinaigrette, it’s perfect for BBQs, picnics, and sandwiches. Naturally gluten-free and dairy-free!
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 1 hour 30 minutes
Servings: 6 people
Course: Salad, Side Dish
Cuisine: American, Southern
Calories: 120

Ingredients
  

  • 1/2 head green cabbage, thinly sliced
  • 1/4 head red cabbage, thinly sliced
  • 2 medium carrots, peeled and shredded
  • 1/2 medium red onion, thinly sliced
  • 1/2 cup apple cider vinegar
  • 2 tbsp honey
  • 1/4 cup olive oil
  • 1 tbsp Dijon mustard
  • 1/2 tsp celery seed
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper

Equipment

  • large mixing bowl
  • whisk
  • cutting board
  • chef’s knife or mandoline
  • refrigerator

Instructions
 

  1. In a large bowl, combine the green cabbage, red cabbage, carrots, and red onion. Toss to mix evenly.
  2. In a small bowl, whisk together the apple cider vinegar, honey, olive oil, Dijon mustard, celery seed, salt, and pepper until the dressing is smooth and well combined.
  3. Pour the dressing over the cabbage mixture and toss thoroughly so everything is evenly coated.
  4. Let the coleslaw sit at room temperature for about 15 minutes to allow the flavors to blend and the cabbage to soften slightly.
  5. Taste and adjust seasoning if needed—add a pinch more salt or a dash of vinegar for extra tang.
  6. Cover and refrigerate for at least 1 hour before serving for best flavor and texture.
  7. Toss the coleslaw again just before serving. Serve cold or slightly chilled.

Notes

This vinegar coleslaw improves as it chills — make it ahead for best results. Add sunflower seeds or red pepper flakes for variation. Keeps up to 4 days refrigerated in an airtight container. If you're out of Dijon, stone-ground mustard works well too.