Vinegar Coleslaw (No Mayo) Recipe
A tangy and refreshing vinegar-based coleslaw featuring crisp red cabbage, shredded carrots, and sweet green apple, tossed with a zesty, no-mayo dressing made from olive oil, apple cider vinegar, mustard, and a touch of maple syrup. This healthy and vibrant side dish is perfect for picnics, barbecues, or as a light accompaniment to your favorite meals.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Vegetables & Fruit
- 5 cups (1 pound) red cabbage, shredded (or substitute green cabbage or a half-and-half mix)
- 2 carrots, shredded
- 1 large green apple, thinly sliced
Other Ingredients
- ⅓ cup walnuts, chopped
- ¼ cup extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons mustard
- 1 tablespoon maple syrup (or honey)
- 1 teaspoon salt
- 2 twists black pepper
Instructions
- Prepare vegetables: Thinly slice the red cabbage and carrots using a sharp knife, mandoline slicer, or shred with a food processor fitted with a slicing disk. Thinly slice the green apple into wedges, removing seeds, then chop into smaller pieces. Chop the walnuts into small chunks.
- Add to a bowl: Combine the shredded cabbage, shredded carrots, sliced apple, and chopped walnuts in a large mixing bowl. Set aside.
- Make dressing: In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, mustard, maple syrup, salt, and freshly ground black pepper until well emulsified.
- Toss veggies and dressing: Pour the dressing over the bowl of vegetables and fruit. Toss thoroughly to coat all ingredients evenly. Taste and adjust seasoning with additional salt or pepper if desired.
- Serve: Serve immediately on a platter or in the bowl, or refrigerate for a short time to allow flavors to meld. Best enjoyed fresh for maximum crispness.
Notes
- This coleslaw uses no mayonnaise, making it a lighter, vegan-friendly option.
- You can substitute the walnuts with pecans or almonds if preferred.
- Adjust the sweetness by varying the amount of maple syrup or honey to taste.
- For a spicy kick, add a pinch of cayenne pepper or a dash of hot sauce to the dressing.
- Refrigerate leftovers in an airtight container for up to 2 days; the slaw may soften over time.
Keywords: Vinegar Coleslaw, No Mayo Coleslaw, Red Cabbage Salad, Healthy Slaw, Vegan Coleslaw, Apple Cabbage Salad, Walnut Coleslaw
Find it online: https://yumwithmia.com/vinegar-coleslaw-no-mayo-recipe/
