Coleslaw : Vinegar Based
Commonly prepared with either a vinaigrette or mayonnaise, the two major variations of coleslaw couldn’t be more different. One is bright and tangy, and can keep for weeks or months in the fridge; the other is rich and creamy, and best served right away to keep its trademark crunch.Try this vinegar based slaw paired with dry rubbed and smoked meats.
Servings: 6 people
- 3 Tbsp Apple cider vinegar
- 3 Tbsp white sugar
- 3 Tbsp olive oil
- 1/2 Tsp salt
- 1/2 Tsp black pepper
- 1/2 Tsp mustard powder
- 1/2 head cabbage (shredded) green, red, or savoy variety
- 1/2 cup carrots (shredded)
Shred cabbage and carrot(s) with box shredder. Toss together in medium sized serving dish.
Combine apple cider vinegar, white sugar, olive oil, salt, pepper, and mustard powder. Stir well.
Pour dressing over cabbage/carrot mixture and stir well. Serve immediately.**Best when eaten within the hour of mixing; to avoid the cabbage/carrot mixture from getting soggy.Note: this dressing is shelf stable and can be stored for use later in the week!
Calories: 38kcal | Carbohydrates: 3.7g | Protein: 0.3g | Fat: 2.8g | Saturated Fat: 0.38g | Sodium: 78.2mg | Potassium: 44.3mg | Fiber: 0.55g | Sugar: 3g | Calcium: 9.3mg | Iron: 0.25mg