This vibrant apple cider coleslaw is a tangy and crunchy slaw prepared without mayo and sweetened with thin slices of apples.
Coleslaw is a popular summer side and is typically found at any BBQ, picnic, or potluck. This vinegar-based slaw is a fresh alternative to traditional coleslaw and will sure to be a hit at your next gathering.
Coleslaw without Mayo
Traditional coleslaw is typically swimming in a creamy mayo-based dressing, however, in recent years vinegar-based slaws have become increasingly more popular. The dressing is primarily comprised of apple cider vinegar, however, I add stone ground mustard as well. Both of these are low-calorie additions.
Is Vinegar-based Coleslaw Healthy?
Since apple cider vinegar coleslaw does not use a mayo-based dressing, it is considerably lower in calories than most coleslaw. It is also loaded with fresh cabbage, carrots, and even apples, making it a vibrantly healthy salad with a low-calorie and low-fat dressing you can feel good about.
My recipe does use a touch of added sugar for additional sweetness, but this can easily be skipped if you are health conscious.
Best Cabbage for Coleslaw
You can use your choice of green or purple cabbage when making coleslaw, however, the slaw is most attractive when you use a combination of both. Be sure to remove the outer leaves of the cabbage prior to preparing it for the slaw. The outer leaves are not only dirtier, but they are softer and won’t give you that wonderful crunch.
How to make it
Begin by thinly slicing the cabbage, or shredding it. Follow my tutorial on how to cut cabbage if you need in-depth tips. However, a simple cheater method is to just buy shredded cabbage from the store. The carrots are best julienned, but you can shred them if you are in a hurry. Finally, thinly slice the apples and add all of the produce into a bowl.
Prepare the dressing by adding vinegar, mustard, sugar, celery seed, salt, and pepper in a dish and whisk to combine. Pour this over the produce and mix to evenly coat. This can be served immediately, but it can also be made a few days in advance if needed as well.
More Picnic Sides
Apple Cider Vinegar Coleslaw
- 4 cups thinly sliced cabbage (green or purple cabbage)
- 1 cup julienned carrots
- 1 apple (core removed and thinly sliced)
- 1/4 cup apple cider vinegar
- 1 teaspoon stone ground mustard
- 1 teaspoon sugar
- 1/4 teaspoon ground celery seed
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- Add sliced cabbage, carrots, and apple to a large bowl.
- In a separate dish mix together the vinegar, mustard, sugar, celery seed, salt, and pepper. Once combined add it to the bowl with sliced produce and mix to combine.
- Serve immediately.
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