Description
A quick and easy recipe for a tangy vinegar coleslaw that is gluten-free and packed with flavor.
Ingredients
Scale
- 4 cups green cabbage, shredded
- 1 cup carrots, shredded
- 1/2 cup red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1/4 cup olive oil
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon celery seeds (optional)
Instructions
- In a large bowl, combine the shredded cabbage, carrots, and red onion.
- In a separate bowl, whisk together the apple cider vinegar, olive oil, sugar, salt, black pepper, and celery seeds.
- Pour the dressing over the cabbage mixture and toss to combine.
- Let the coleslaw sit for at least 30 minutes in the refrigerator before serving to allow the flavors to meld.
- Serve chilled and enjoy!
Notes
- For a spicier kick, add a pinch of red pepper flakes.
- This coleslaw can be made a day in advance for better flavor.
- Feel free to add other vegetables like bell peppers or radishes for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg