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Vinegar Coleslaw Recipe

Vinaigrette dressing being poured over vegetable slaw
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Tangy and full of sweet honey flavor, this refreshing Vinegar Coleslaw recipe is full of tender veggies olive oil, sharp vinegar and tangy garlic! It’s easy to make, so flavorful, and the perfect dairy-free alternative to a classic potluck side!

Ingredients

Scale
  • 1/2 lb collard greens (tough stems removed)
  • 1/2 green cabbage (medium-sized, shredded or chopped)
  • 2 large carrots (shredded)
  • 1 red bell pepper (finely sliced)
  • 1 small red onion (thinly sliced)
  • 1/4 cup extra virgin olive oil
  • 1/3 cup apple cider vinegar
  • 1/4 cup pure maple syrup (or honey)
  • 1 tsp ground mustard
  • 1 tsp celery seed
  • 1 garlic clove (grated)
  • kosher salt (to taste)
  • black pepper (to taste)

Instructions

  1. Stack 3 or 4 collard leaves flat on the work surface. Roll tightly into a cylinder, hold together, and thinly slice to make narrow strips. Coarsely chop strips once sliced. Repeat with remaining collard leaves, and transfer to a large bowl.
  2. To the large bowl add the cabbage, carrots, bell pepper, and onion. Toss to combine.
  3. In a separate small bowl, whisk together the olive oil, vinegar, honey, ground mustard, celery seed, garlic, and a bit of salt and pepper.
  4. Pour the vinaigrette into the slaw mixture and toss to coat. Season to taste.
  5. Serve right away, or refrigerate for 1 hour to let the flavors meld and develop more flavor.

Nutrition

Find it online: https://recipenly.com/vinegar-coleslaw/