Tangy Vinaigrette Coleslaw
Skip the mayonnaise and try this lighter, tangy vinaigrette coleslaw recipe for your next BBQ or potluck. It is easy, healthy, and versatile, pairing up well with all kinds of dishes.
Servings 6
Calories 36kcal
Ingredients
- 4 cups finely shredded savoy cabbage
- 2 cups finely shredded red cabbage
- ¼ cup thinly sliced onion
- 2 cloves garlic, finely minced
- 1½ tbsp olive oil
- 2 tbsp vinegar
- 1 tbsp honey
- ½ tsp sea salt
- ¼ tsp dried mustard
Instructions
- Place the shredded cabbage, sliced onion, and minced garlic in a large mixing bowl and toss to combine. Set aside.
- In a small saucepan, combine the olive oil, vinegar, and honey over medium heat. Stir until it comes to a light bubble, then remove from the heat.
- Stir in the sea salt and dried mustard and stir again. Let the mixture cool for 2-3 minutes.
- Pour the mixture over the cabbage in the bowl and toss it well to coat everything evenly.
- Cover the bowl and refrigerate for 2 to 3 hours minimum.
Notes
Keep any leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 6 | Calories: 36kcal | Carbohydrates: 8g | Protein: 1g | Sodium: 181mg | Potassium: 192mg | Fiber: 2g | Sugar: 4g | Vitamin A: 800IU | Vitamin C: 32.3mg | Calcium: 34mg | Iron: 0.4mg