COLESLAW RECIPE - 2 WAYS | classic coleslaw + vinegar coleslaw (no mayo coleslaw)

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: store-brand mayonnaise

Greek yogurt is lower in calories and adds protein.

apple cider vinegar

🥗Healthier: lemon juice

💰Cheaper: white vinegar

Lemon juice is a fresh alternative and white vinegar is often cheaper.

Wash and remove the outer leaves of the cabbage.

Slice off the stem and cut the cabbage in half, then into quarters.

Remove the core by cutting diagonally across the bottom of each quarter.

Slice the cabbage into thin slices, then cut across to make shorter pieces.

Grate three carrots and add them to a large mixing bowl with the sliced cabbage.

In a separate bowl, mix 1 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon honey, 1 teaspoon celery seed, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until creamy.

Pour the dressing over the cabbage and carrots mixture and mix well.

Transfer to a serving bowl or refrigerate for later use.

For the vinegar-based coleslaw, slice one whole cabbage and add to a mixing bowl.

Grate one large carrot and add to the mixing bowl along with sliced onion.

In a separate bowl, mix 1/3 cup apple cider vinegar, 3 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon celery seed, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 tablespoon Dijon mustard.

Pour the dressing over the cabbage mixture and stir to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens