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.
