Ingredients
Coleslaw:
-1/2 head green cabbage,
shredded or thinly sliced
-1/2 head red cabbage,
shredded or thinly sliced
-2 large carrots,
peeled and shredded or thinly sliced
-3 green onion, thinly sliced
Vinegar Dressing:
-60ml cup apple cider vinegar
-60ml cup olive oil
-1 tablespoon Dijon mustard
-2 tablespoons honey
-Salt
-Pepper
Method
This is the perfect recipe for warmer days, it takes only 10 minutes to prepare and is a great side for barbecues or a lovely addition to any salad. This mayo-free version of coleslaw is a wonderful partner to any sandwich.
Recipe by nutritionist Stephanie Kay from KayNutrition.com
Method
1) In a large bowl, add the green cabbage, red cabbage, carrot and green onion, and toss until well combined.
2) In a small bowl or jar, combine the apple cider vinegar, olive oil, mustard and honey, and whisk until well combined.
3) Cover the cabbage mixture with the dressing, using tongs or your hands to ensure that everything is well coated with dressing.
4) Season with salt and pepper to taste and chill in the fridge before serving.
5) This vinegar coleslaw can be served immediately or stored in the fridge for up to 3 days.
