Oil Vinegar Coleslaw
Bright, crisp, and refreshingly tangy, this Oil Vinegar Coleslaw is a lighter, dairy-free twist on a classic side dish. Made with freshly shredded green cabbage, sweet carrots, and a pop of red onion, this slaw is tossed in a zesty dressing of olive oil, apple cider vinegar, and a touch of honey for natural sweetness. A subtle kick of Dijon mustard, along with salt and black pepper, balances the flavors perfectly. Ready in just 20 minutes, this no-mayo coleslaw is ideal for barbecues, picnics, or as a crunchy topping for sandwiches and tacos. Serve it chilled for maximum flavor and enjoy a healthy, vibrant side that’s as versatile as it is delicious! Perfect keywords: oil and vinegar coleslaw, no-mayo coleslaw, healthy coleslaw recipe, dairy-free side dish.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium head Green cabbage
- 2 medium Carrots
- 0.5 medium Red onion
- 0.25 cup Olive oil
- 0.25 cup Apple cider vinegar
- 2 tablespoons Honey
- 1 teaspoon Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Remove any damaged outer leaves from the green cabbage and slice it in half. Use a sharp knife or mandoline to thinly shred the cabbage. Place it in a large mixing bowl.
Peel the carrots and shred them using a box grater or food processor. Add the shredded carrots to the bowl with the cabbage.
Peel and thinly slice the red onion into half-moons. Add the slices to the mixing bowl.
In a small bowl or jar, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until the dressing is well emulsified.
Pour the dressing over the cabbage, carrots, and onion. Toss everything together with tongs or clean hands to evenly coat the vegetables in the dressing.
Let the coleslaw sit for at least 15 minutes before serving to allow the flavors to meld. For best results, refrigerate for 1-2 hours before serving.
Taste and adjust seasoning with more salt or pepper if needed before serving.
Serve chilled as a side dish or topping for sandwiches and tacos.
Nutrition Facts
Calories |
824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2637 mg | 115% | |
| Total Carbohydrate | 74.5 g | 27% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 54.6 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 207 mg | 16% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1179 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
