Vinegar Coleslaw
Our Vinegar Coleslaw recipe is just as flavorful as the mayo version but less calories and fat. It’s healthy, fresh, and only takes a few minutes to make.
Are you looking for the perfect BBQ Menu? You can’t go wrong with Steak Kabobs, Grilled Pizza, or the best Hamburger recipe!
Vinegar Coleslaw is our Healthy BBQ Sidekick of Summer
I’m all about the fresh crunch and tangy flavor of this vinegar coleslaw recipe. It’s so versatile; enjoy it as a side dish, or load it on some fish tacos or pupusas. It has less calories and fat than a traditional creamy coleslaw recipe so you can feel better about eating it, too.
How to make Vinegar Coleslaw:
Prep Veggies: Add cabbage to an extra-large mixing bowl. Shred carrot then use paper towels to scoop up the carrots and squeeze out any excess moisture, over the sink. Add carrots and green onion to the bowl then toss to combine.
Make Dressing: Whisk ingredients together in a medium bowl then taste and adjust seasonings as needed. Pour dressing over veggies then toss well to coat evenly. Refrigerate no mayo coleslaw for several hours or overnight before serving, for best results.
Make Ahead Instructions:
To Make Ahead: Make this healthy coleslaw recipe 1-2 days in advance or let it sit in the fridge overnight for best results.
More Side Dishes:
Corn Salad
Quinoa Salad
Baked Beans
Watermelon Salad
German Red Cabbage
Bulgur Salad
Baked Potato Salad
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Vinegar Coleslaw
This Vinegar Coleslaw recipe is just as flavorful as the mayo version but less calories and fat. It's healthy, fresh, and only takes 10 minutes to make!
Course Side DishCuisine American
Prep Time 10 minutes minutesTotal Time 10 minutes minutes
Servings 8
Calories 110kcal
Author Lauren Allen
Cost 10
IngredientsColeslaw6 cups green cabbage* , finely shredded 4 cups purple cabbage* , finely shredded 1 large carrot* , peeled and shredded (squeeze out excess moisture)4 green onions , chopped1 red bell pepper , thinly sliced½ English cucumber , chopped8 oz snap peas , cut into thirds (about 1 heaping cup)Vinaigrette Coleslaw Dressing:1/2 cup apple cider vinegar2 Tablespoons olive oil3 Tablespoons honey , maple syrup, or white sugar1 teaspoon celery seed2 teaspoons dijon mustardsalt and freshly ground black pepper , to tasteUS Customary – Metric
InstructionsPrep Veggies: Add cabbage to an extra-large mixing bowl. Shred carrot then use paper towels to scoop up the carrots and squeeze out any excess moisture, over the sink. Add carrots and green onion to the bowl then toss to combine.Dressing: Whisk ingredients together in a medium bowl. Taste and adjust seasonings as needed. Pour dressing over veggies and toss well to coat evenly. Refrigerate for several hours or overnight before serving, for best results.
Notes*To sub Bag coleslaw mix—use two 14oz bags coleslaw mix in place of cabbage and carrot.
NutritionCalories: 110kcal | Carbohydrates: 18g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 45mg | Potassium: 374mg | Fiber: 4g | Sugar: 13g | Vitamin A: 2.676IU | Vitamin C: 83mg | Calcium: 71mg | Iron: 2mg
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