Coleslaw is a side dish made mostly of finely shredded raw cabbage mixed with a salad dressing or condiment, most frequently vinaigrette or mayonnaise. It often has two categories: creamy and mayonnaise-based or acidic and vinegar-based.
The classic flavors of this mayo-free coleslaw are provided by zesty apple cider vinegar, honey, olive oil, whole grain mustard, and celery salt. This entirely dairy-free, vinegar-based slaw is an excellent summer side dish.
Pre-Shredded Cabbage or Carrots for Coleslaw
For the coleslaw, we can surely use pre-shredded carrots and cabbage. You’ll save some time, but most bought slaw and grated carrots are typically much thicker than what you can make yourself.
With a mandoline, you may quickly and easily create incredibly thin slices of red onions and cabbage. The results won’t be relatively as thin, even if you try cutting it with a sharp knife.
Ingredients to make Coleslaw
Apple cider vinegar, 1/3 cup
Olive oil, two tablespoons
Honey, two tablespoons
1/4 cup whole-grain mustard
1/2 teaspoon celery salt
1/4 teaspoon kosher salt and freshly ground black pepper
1/2 medium-sized green cabbage
two medium carrots.
1/2 a little red onion
2 small scallions
- First, start by making the dressing and combining the following ingredients in a large bowl: 1/3 cup apple cider vinegar, 2 tablespoons olive oil, 2 tablespoons honey, 1 tablespoon whole grain mustard, 1/2 teaspoon celery salt, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk until thoroughly combined.
- The second step is to prepare the veggies. Once you’re done with the preping each of the following for your coleslaw add it to the dressing bowl: 1 medium head of cabbage should be cut in half, the core removed, and then chopped as thinly as possible (about 8 cups). 2 medium carrots, or about 1 1/2 cups, should be peeled and grated using a box grater or shredder with large holes. Slice half of a small red onion very thinly (about 2 cups). Thinly slice two medium scallions (about 1/4 cup).
- The final step is to combine all the ingredients by tossing and you are ready to eat.
The longer the slaw sits, the softer it will become, giving it the ideal texture. Alternately, prepare the vegetables and dressing separately and store in the fridge for up to a day. When ready to serve, toss everything together.
For up to two to three days, leftovers can be stored in the fridge in an airtight container. In the refrigerator, dressed coleslaw keeps for up to two days. Although it may wilt and release more liquid, some crunch will remain.