Easy and Quick Vinaigrette-style Coleslaw Recipe

apple cider vinegar

🥗Healthier: lemon juice

💰Cheaper: white vinegar

Lemon juice adds acidity with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more budget-friendly and neutral in flavor.

Cut the outer leaves off the Napa cabbage if they are wilted and chop the rest into thin slices using a knife or mandolin.

Grate the carrots using a cheese grater.

Slice the green onions into small rounds, using the whole onion.

Add salt to the cabbage, carrots, and green onions to draw out juices.

Add black pepper for seasoning.

In a bowl, mix together canola oil, apple cider vinegar, and mustard powder to create the dressing.

Pour the dressing over the shredded vegetables and mix using tongs until well combined.

Let the coleslaw sit in the fridge for 4 to 12 hours to allow the flavors to meld before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary