Vinegar Coleslaw PT75M https://img3.recipesrun.com/201907/2019/1008/6c/e/823153/300x200x90.jpg This vinegar coleslaw recipe is a no-mayo coleslaw made with finely shredded cabbage, carrots, bell pepper, and onion tossed in a tangy vinaigrette. It's the perfect side dish. It’s also great served over pulled pork sandwiches, providing a light and bright crunchiness to complement soft and juicy pork. Scoop some onto grilled sausages or sandwiches as an alternative to more traditional condiments. 10 servings Ingredients: pepper salt 1 tsp. red chili flakes 1 tsp. celery seeds 1 tsp. dry mustard 1 tbsp. dried basil 1 tbsp. spicy brown mustard 2 tbsp. honey 1/3 cup apple cider vinegar 1/3 cup olive oil 1 small red onion thinly sliced 1 red bell pepper shredded 1 large carrot finely shredded 1 cabbage shredded
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    Vinegar Coleslaw

    3.7

    ( By Tracy )

    This vinegar coleslaw recipe is a no-mayo coleslaw made with finely shredded cabbage, carrots, bell pepper, and onion tossed in a tangy vinaigrette. It's the perfect side dish. It’s also great served over pulled pork sandwiches, providing a light and bright crunchiness to complement soft and juicy pork. Scoop some onto grilled sausages or sandwiches as an alternative to more traditional condiments.
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    Vinegar Coleslaw
      01 Information
      • Grade easy
      • Serving 10 servings
      • Calorie 115 Kcal
      • Prep Time 70 Mins
      • Cook Time 5 Mins
      • Total Time 75 Mins
      02 Ingredients
        • pepper
        • salt
        • 1 tsp. red chili flakes
        • 1 tsp. celery seeds
        • 1 tsp. dry mustard
        • 1 tbsp. dried basil
        • 1 tbsp. spicy brown mustard
        • 2 tbsp. honey
        • 1/3 cup apple cider vinegar
        • 1/3 cup olive oil
        • 1 small red onion thinly sliced
        • 1 red bell pepper shredded
        • 1 large carrot finely shredded
        • 1 cabbage shredded
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      03 Method
      • Step 1
        Mix the cabbage, carrot, bell pepper and red onion together in a large bowl.
      • Step 2
        In a separate small bowl, whisk together the olive oil, vinegar, honey, brown mustard, dried basil, dry mustard, celery seed, red chili flakes and a bit of salt and pepper.
      • Step 3
        Pour the vinaigrette into the slaw mixture and toss to coat.
      • Step 4
        Serve right away, or refrigerate for 1 hour to let the flavors mingle and develop even more flavor.
      04 Author
      Tracy Tracy
      647 Recipes

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