Quick and easy apple cider vinegar coleslaw with shredded green cabbage and carrots. Flavorful, healthy and mayo-free.
If you’re anything like me you probably grew up eating creamy, mayo-based coleslaw.
My mom’s recipe uses Miracle Whip and I ate my fair share of creamy coleslaw from fast food spots like KFC and Chick-fil-a.
Coleslaw Without Mayo
Nowadays I much prefer a vinegar based coleslaw over one with mayo. The vinegar dressing is lighter and really lets the crunchy cabbage and carrots shine.
The version I’m sharing today is a pretty classic recipe seasoned with a simple 6-ingredient vinegar based dressing. To really boost the nutritional content I used apple cider vinegar and instead of white sugar I went with maple syrup. Maple syrup is unrefined and has antioxidants, as well as other vitamins and minerals including a good amount of zinc and manganese.
If you’re interested in learning more about why I love ACV, check out this post about the health benefits of apple cider vinegar.
How to Make Vinegar Based Coleslaw
Okay so to make this slaw you’ll need shredded cabbage and carrots. I used green cabbage, but feel free to use a mix of green and red. Red is so colorful and pretty!
And if you want to make the process amazingly easy, you can totally buy packaged coleslaw mix. Just be sure to measure out about 5 cups so you have a good dressing to salad ratio.
How to Serve Vinegar Based Coleslaw
This salad is pretty low in calories, oil-free and is perfect for serving as a light and refreshing side salad or as a crunchy topping for green salads, grilled meat,…