s VINEGAR COLESLAW (NO MAYO) ***
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s VINEGAR COLESLAW (NO MAYO) ***
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Instructions *** 3-15-20 joellyn made this, cut recipe in half, pretty good added more vinegar *** by Lisa Bryan — May 25, 2019 This post may contain affiliate links. Please read my disclosure policy. JUMP TO RECIPE PIN RECIPE Vinegar Coleslaw is an excellent no mayo coleslaw recipe for those who love coleslaw but don’t love mayonnaise. This vinegar based coleslaw is tangy, not overly sweet and provides the perfect crunch with its combination of green cabbage, onion and carrots. I bring this slaw to BBQs and parties as it pairs great with Carne Asada, Honey Mustard Chicken and BBQ ribs. It’s also a delicious side to my BBQ Chicken Sweet Potatoes. Vinegar based coleslaw in a white bowl. I love a classic Coleslaw recipe with a creamy, mayo dressing. But I also love this vinegar coleslaw that’s got a stronger bite of flavor (thanks to the apple cider vinegar). It’s always great to have options and you really can’t go wrong with either recipe. So do what I do and alternate them for a little variety! VINEGAR COLESLAW RECIPE VIDEO It’s quick and easy to make this vinegar coleslaw recipe, but it always helps to watch a step-by-step video tutorial. Give it a watch below! BENEFITS OF EATING CABBAGE One reason you should eat more coleslaw is the amazing health benefits of cabbage! You can boil cabbage, sauté it, ferment it or enjoy it raw, like in this tasty coleslaw recipe. However you eat it, you’ll be absorbing plenty of necessary nutrients from cabbage. Cabbage comes from the same plant family as kale, cauliflower and broccoli. And like broccoli, cabbage has a similar anti-inflammatory profile. Chronic inflammation over time is associated with heart disease, inflammatory bowel syndrome (IBS), cancer and diabetes. In other words, eat more cabbage and other veggies! Cabbage has a ton of Vitamin C which is an antioxidant that protects cells from harmful free radicals. In turn, Vitamin C has been linked to lowering high blood pressure and boosting your immunity (and you know I’m all about boosting the immune system). This crunchy vegetable is also high in Vitamin K. Just one cup of cabbage is 85% of your recommended daily intake of Vitamin K, which is essential to help with blood clotting. So much goodness from one simple vegetable. Vinegar coleslaw ingredients in a mixing bowl with dressing on the side. VINEGAR COLESLAW INGREDIENTS One of the things I love about coleslaw recipes are how easy they are to whip up. It’s just a handful of ingredients. Here’s what’s in this oil and vinegar based coleslaw recipe: Green Cabbage Carrot Onion Apple Cider Vinegar Olive Oil Honey Dijon Mustard Celery Seed Salt and Pepper Vinegar coleslaw in a white bowl. WHY DOES EVERYONE SAY COLESLAW IS SO BAD FOR YOU? There’s a lot of dairy and sugar in store-bought coleslaw and restaurant versions. But this recipe is dairy-free, paleo, low carb and can easily be made vegan by simply swapping the honey for maple syrup. I’ve also limited the honey to one tablespoon for this big batch of coleslaw. So that’s very little sugar per serving. And trust me, you won’t be missing it in this easy, ultra-flavorful recipe. Vinegar coleslaw piled on a spoon. MORE HEALTHY SIDES FOR A BBQ OR PICNIC Potato Salad Avocado Egg Salad Pico De Gallo Guacamole Baked Sweet Potato Vinegar coleslaw in a white bowl. 5 from 15 votes VINEGAR COLESLAW RECIPE (NO MAYO COLESLAW) PREP TIME: 20 minsTOTAL TIME: 20 mins SERVINGS: 12 servings AUTHOR: Lisa Bryan PRINT RECIPE PIN RECIPE Vinegar based coleslaw is an excellent no mayo coleslaw recipe for those who love coleslaw but don't love mayonnaise. It's an easy combination of cabbage, carrots and onion mixed with an apple cider vinegar dressing. INGREDIENTS US Customary - Metric 1 head of green cabbage, finely shredded 1 large carrot, grated 1/2 yellow or red onion, finely sliced Dressing 1/3 cup apple cider vinegar 3 tbsp olive oil 1 tbsp honey, (or more, depending on sweetness) 1/2 tbsp Dijon mustard 1 tsp celery seed 1/4 tsp salt 1/4 tsp black pepper INSTRUCTIONS Add the shredded green cabbage, carrot and onion to a large bowl. In a smaller bowl, whisk together the apple cider vinegar, Dijon mustard, honey, olive oil, celery seed, salt and pepper to create the dressing. Taste the dressing and decide if you'd like to add more honey. Add about half of the dressing to the cabbage, onions and carrots and gently toss. Slowly add more dressing until you’ve reached your desired consistency. Serve and enjoy! LISA'S TIPS This recipe makes approximately 12 cups of vinegar coleslaw. You can also store it in the fridge for 3-5 days. NUTRITION CALORIES: 62kcal, CARBOHYDRATES: 7g, PROTEIN: 1g, FAT: 4g, SATURATED FAT: 1g, SODIUM: 74mg, POTASSIUM: 156mg, FIBER: 2g, SUGAR: 4g, VITAMIN A: 925iu, VITAMIN C: 28.3mg, CALCIUM: 36mg, IRON: 0.5mg This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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