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Delicious Apple Cider Vinegar Coleslaw served in a bowl

Apple Cider Vinegar Coleslaw

A crisp, tangy coleslaw made without mayo, featuring fresh vegetables and a punchy vinegar dressing that's perfect for BBQs and meal prep.
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Prep Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: BBQ, Salad, Side Dish
Cuisine: American, Vegetarian
Calories: 100
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 cups Shredded cabbage Choose firm heads with tight, unblemished leaves.
  • 1 medium Red bell pepper, thinly sliced
  • 1 medium Green bell pepper, thinly sliced
  • 1/2 medium Red onion, thinly sliced Thin, even slices keep the bite sharp but not overpowering.
Dressing
  • 1/2 cup Apple cider vinegar Opt for raw, unfiltered for a fruitier note.
  • 2 tablespoons Sugar Adjust quantity to taste.
  • 1/4 cup Olive oil Use mild extra-virgin for subtle fruitiness.
  • 1 teaspoon Salt
  • 1 teaspoon Pepper Adjust according to taste.

Method
 

Preparation
  1. In a large bowl, combine shredded cabbage, red bell pepper, green bell pepper, and thinly sliced red onion.
  2. In a separate bowl, whisk together apple cider vinegar, sugar, olive oil, salt, and pepper to make the dressing.
  3. Pour the dressing over the cabbage mixture and toss well to combine.
  4. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Notes

Chill before serving to balance flavors and textures. The slaw holds well in the fridge for 3-5 days if kept in an airtight container.