This Vinegar Coleslaw Recipe is a nice alternative to a coleslaw made with mayonnaise. It is a great side dish with summer through winter dishes. This recipe serves 20 guests; perfect for those tailgate parties.
Vinegar Coleslaw Recipe Ingredients:
- 2 c. shredded purple cabbage (about ¼ medium head)
- 5 c. shredded green cabbage (about ⅔ medium head)
- 2 c. shredded carrots (about 4 medium)
- 1 red onion, thinly sliced
- 1 1/2 tsp. kosher salt
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. Dijon mustard
- 2 Tbsp. maple syrup
- 3/4 tsp. freshly ground black pepper
- 1 clove garlic, grated or minced
- 1/2 tsp. celery seed
- 1 Tbsp. toasted sesame seeds (optional)
- 1 Tbsp. poppy seeds (optional)
Directions:
- In a large bowl, toss cabbage and carrots with salt until evenly coated. Set aside while you prepare the dressing.
- Make the dressing: In a medium bowl, whisk together oil, mustard, maple syrup, vinegar, pepper, and garlic until smooth. Stir in scallion and seeds.
- Add dressing to bowl and toss to coat. Taste test.
- Store in the refrigerator for up to 3 days. Refrigerate at least 24 hours before serving.
This Vinegar Coleslaw Recipe is a nice alternative to a slaw made with mayonnaise. It is a great side dish with summer through winter dishes.