Coleslaw–Vinegar based
A simple but tasty coleslaw to take to your next outdoor gathering
Ingredients
Slaw
- 1/2 head green cabbage, thinly sliced
- 1 cup red cabbage, thinly slice
- 2 large carrots, shredded
- 4 green onions, thinly sliced
Dressing
- 1/4 cup apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1/4 cup avocado oil
- 1 tsp celery seed
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- In a large bowl, toss together slaw ingredients.
- In a small bowl, whisk together dressing ingredients.
- Add dressing to slaw in small amounts until the desired coating is achieved.
- Chill for at least one hour before serving.
Notes
- To make ahead: prepare the slaw and dressing but do not combine. Ingredients can be refrigerated for two days. Dress slaw right before serving.
- Recipe adapted from: Billi Parisi