This coleslaw skips the heavy mayo-based dressing for a lighter, tangier version made with apple cider vinegar. The result is crisp, refreshing, and pairs perfectly with anything rich or grilled. It is the kind of side dish that cleans your palate and balances a heavy plate.
Ingredients
- 4 cups shredded green cabbage
- 1 large carrot, shredded
- ¼ cup red onion, sliced thin
- 3 tbsp apple cider vinegar
- 2 tbsp extra virgin olive oil
- 1 tbsp Duck River honey
- ½ tsp celery seeds
- ½ tsp Redmond Real Salt
- ¼ tsp black pepper
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Combine the cabbage, carrot, and red onion in a large bowl.
- Whisk together the apple cider vinegar, olive oil, honey, celery seeds, salt, and pepper.
- Pour the dressing over the slaw and toss well.
- Refrigerate for at least 20 minutes before serving. The slaw softens slightly and the flavors develop.
Notes
- This slaw is great on pulled pork sandwiches, fish tacos, or alongside fried chicken.
- Add shredded purple cabbage for a more colorful presentation.
- The dressing keeps the slaw crunchy longer than a mayo-based one.
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