Apple Cider Vinaigrette Coleslaw
Prep time
Total time
This light-tasting side as a wonderful compliment to burgers and other grilled meals. It's also great for picnics and lunchboxes since it keeps quite well. Please note that the Prep time is hands-on time only. The flavor benefits from resting time in the refrigerator.
Recipe type: Salad
Cuisine: American
Serves: 6 servings
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons oil (see post above for suggestions)
  • 2 tablespoons honey or agave nectar (for vegan)
  • ¼ teaspoon dry ground mustard
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • 3 cups finely shredded green cabbage
  • 1 cup finely shredded purple cabbage
  • 1 medium carrot, julienned
  • 1 small apple, julienned
  • 1 green onion, sliced, green parts only (optional)
  1. Add the vinegar, oil, sweetener, mustard, pepper, and salt to your blender and puree until emulsified, about 1 minute. Alternatively, whisk the ingredients together in a small bowl.
  2. Add the cabbages and carrots to a large serving bowl. Drizzle with the vinaigrette and toss to evenly distribute.
  3. Cover and refrigerate the coleslaw for at least 2 hours (can be made a day ahead), stirring periodically.
  4. Just before serving, stir in the apple and green onion (if using).
Nutrition Information
Serving size: about 1 cup Calories: 109 Fat: 6.9g Saturated fat: .9g Carbohydrates: 12.2g Sugar: 9.7g Sodium: 113mg Fiber: 1.9g Protein: .8g
Recipe by Go Dairy Free at