This Vinegar Coleslaw Recipe is crunchy blend of cabbage, carrots and green onions and it's tossed in a tangy coleslaw vinaigrette. It's a healthy side dish that can be prepped entirely in advance!
3green onionssliced thinly on the bias; use only dark green parts for Low FODMAP
1/4cupapple cider vinegar
3tablespoonsolive oil
1.5tablespoonsmaple syrupsub with honey
1.5tablespoonsgrainy mustardsub with dijon, using only 1 tablespoon if very strong in flavor
1/2teaspooncelery seedsoptional
1/2teaspoonsalt
1/4teaspoon black pepper
Instructions
Place the cabbage, carrot and green onions in a large bowl and set aside.
1/2 head green cabbage, 1/2 head purple cabbage, 1 large carrot, 3 green onions
Place the apple cider vinegar, olive oil, maple syrup, grainy mustard, celery seeds, salt and pepper in a jar. Secure the lid and shake well until emulsified.
1/4 cup apple cider vinegar, 3 tablespoons olive oil, 1.5 tablespoons maple syrup, 1.5 tablespoons grainy mustard, 1/2 teaspoon celery seeds, 1/2 teaspoon salt, 1/4 teaspoon black pepper
Pour the desired amount of dressing over the coleslaw and toss until well coated (you may not need all the dressing). Let stand 5-10 minutes before serving to allow the flavors to meld. Enjoy!
Notes
Pro tip: Prep the cabbage and coleslaw vinaigrette up to a few days in advance. You can also purchase (2) 16 ounce packages of your favorite coleslaw blend to save time!
For best results, don't toss the slaw in the coleslaw vinaigrette more than one hour before serving as it will lose some of its crunchy texture.
See cabbage produce guide for instructions on how to cut it, and find useful ways to use any leftovers.
Store leftover vinegar coleslaw in the refrigerator for up to 3 days.