Vinegar Coleslaw (No Mayo)
Servings: 8 - 12 servings
- 5 cups (1 pound) (450 grams) red cabbage shredded. Sub green cabbage or mix half half.
- 2 carrots shredded
- 1 large green apple thinly sliced
- ⅓ cup (40 grams) walnuts chopped
Dressing
- ¼ cup (55 grams) extra virgin olive oil
- 3 tablespoons (45 grams) apple cider vinegar
- 2 tablespoons (30 grams) mustard
- 1 tablespoon (15 grams) maple syrup or honey
- 1 teaspoon salt
- 2 twists black pepper
- Thinly slice 5 cups (1 pound) red cabbage and 2 carrots with a sharp knife or a mandoline slicer, or shred them with a food processor with a slicing disk attachment.Chop 1 large green apple into wedges, remove seeds, and cut it into pieces. Chop ⅓ cup walnuts.
- To a large bowl, add prepared cabbage, carrots, apples, and walnuts. Set aside.
- In a small bowl, whisk ¼ cup extra virgin olive oil, 3 tablespoons apple cider vinegar, 2 tablespoons mustard, 1 tablespoon maple syrup, 1 teaspoon salt, and 2 twists black pepper.
- Toss vegetables with the dressing. Taste and adjust for salt before serving in the same bowl or on a platter.
Nutrition information is an estimate for 1 serving of no mayo coleslaw out of 8 servings.
STORAGE
Make ahead: Shred and mix the cabbage and carrot and store them in an airtight container. Then add the rest of the ingredients and the dressing up to 6 hours before serving. You can make the dressing in advance and store it in a mason jar.
Refrigerator: keep leftovers in the fridge for up to 3 days. The slaw will lose crunch as it sits in the refrigerator.
Freezer: this recipe is not suitable for freezing.
SUBSTITUTIONS
- Cabbage: Substitute with Brussels sprouts, napa cabbage, or massaged kale.
- Carrots: Substitute with shredded zucchini.
- Green apple: Swap with pear, jicama or fennel.
- Walnuts: Swap with toasted sunflower seeds or pumpkin seeds, or slivered almonds or pecans.
