Sometimes we just need something to be easy amiright?! Easy Vinegar Coleslaw is that! Only 10 minutes from start to finish, delicious, versatile, and look how gorgeous! My recipe is mayo free, too! A few simple ingredients and you have a perfect side for burgers, sandwiches, ribs, or anything else you’re having at your picnic. It’s even amazing piled high on salad greens!Jump to Recipe
It’s just so pretty! Sometimes called red cabbage and sometimes called purple cabbage, there’s no denying its beauty. I’m definitely having a moment with this veggie. You can absolutely use green cabbage – your coleslaw will just be minus this beautiful purple.
Purple cabbage contains anthocyanins, like blueberries. They’re also cruciferous vegetables, so provide all the same health benefits of broccoli, cauliflower, and Brussels sprouts. This group of food is known to have anti-cancer properties, as well as overall strong antioxidant activity. If you like purple cabbage, you might also love my “Eat the Rainbow” Spinach Salad!
Usually carrots in coleslaw are shredded. I chose to cut mine julienne. Honestly, I did them that way because I hand shredded the cabbage, and julienne carrots would match the thickness of the cabbage better. Cut your however you like!
Besides being low in calories, and high in fiber, carrots are also an excellent source of vitamin A, with a bit of Vitamin K and potassium, to boot. Also, contrary to popular opinion, carrots are not high in sugar. Enjoy your carrots!
Apple Cider Vinegar
I used apple cider vinegar because it’s a sweeter vinegar, and I could get away with using no sugar in my coleslaw version. Other vinegars would work, but check the sweetness of your coleslaw after you mix it up.
Another great thing about vinegar is that its tangy quality tends to play on your taste buds similar to salt. So you can use less or no salt. I found it wasn’t missing salt at all, but this recipe is so low in sodium you’ve got a little wiggle room if you feel it needs it.
My go-to oil. High in monounsaturated fats, it’s one of the heart healthiest oils you can get. Extra virgin olive oil is considered the best, but it’s not great for cooking. It is, however, perfect for making this vinegar based coleslaw dressing! If you want a great all purpose oil, regular olive oil is good. You can also use grapeseed oil or avocado oil. A neutrally flavored oil is what you want.
Celery Seed, Dill, and Fresh Pepper
Mainly flavoring, but these ingredients are also packed with nutrition. Herbs and spices are packed with antioxidants. So feel free to use herbs and spices liberally!
How to Make Easy Vinegar Coleslaw
You know me by now. Easy is the name of my game. But Easy Vinegar Coleslaw might just take the cake!
Shred up your cabbage, and cut your carrots the way you want them. If you really want to save time, get a bag of shredded coleslaw mix. About 5-6 cups is what you’ll need.
Now just whisk up the ingredients for the delicious vinegar based coleslaw dressing and pour it on! Toss to coat, and refrigerate for at least 30-60 minutes to let the flavors marry. Once the wedding is over, serve this healthy coleslaw alongside most anything you want!
If you make Easy Vinegar Coleslaw, tell me in the comments!
Easy Vinegar Coleslaw
This coleslaw is super simple, delicious, healthy, and a show stopper! Great by itself or on a burger, salad, or sandwich.
- ½ head of Red Cabbage, shredded
- 2 large Carrots, julienne or shredded
- ¼ cup Apple Cider Vinegar
- ¼ cup Olive Oil
- (optional) 2 Tbsp Maple Syrup or Honey
- ½ tsp Celery Seed
- ½ tsp Dried Dill
- ½ tsp Fresh Ground Pepper
- Salt to taste, if needed
- In a large bowl, mix cabbage and carrots.
- In another bowl, whisk together the remaining ingredients, except salt.
- Toss the vegetables with the dressing.
Taste, and salt, if needed. I find mine does not need either the salt or the sweetener.
Refrigerate at least 30 minutes before serving to allow flavors to blend.