The Best Vinegar Based Coleslaw
This vinegar coleslaw recipe for BBQ features a tangy, mayo-free dressing perfect for topping sandwiches or serving alongside smoky meats including pork, ribs and chicken. Also great on sandwiches!
Servings: 8
Calories: 135kcal
Cost: $4
Ingredients
- ½ cup cider vinegar
- ½ cup sugar
- 1 teaspoon celery seed
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup olive oil
- 1 small head of green cabbage, shredded about 2 pounds
- 2 medium carrots peeled and shredded
Instructions
- In a small saucepan on medium heat, make dressing by mixing together vinegar, sugar, celery seed, salt, pepper and olive oil. Whisk together and cook until sugar dissolvbes and mixture comes to a simmer. Remove from heat and set aside.
- In a large bowl, toss cabbage, carrots and dressing toegther. Refrigerate for a few hours before serving. Adjust with extra seasonings if necessary.
Notes
Adjust seasoning and dressing if it needs more as some cabbages are bigger than others.
Coleslaw can be made in advance and refrigerated overnight.
Nutrition
Calories: 135kcal | Carbohydrates: 18g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 308mg | Potassium: 169mg | Fiber: 2g | Sugar: 15g | Vitamin A: 130IU | Vitamin C: 33mg | Calcium: 42mg | Iron: 1mg