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Cider Vinegar Slaw
The Kelly Kitchen

Cider Vinegar Slaw

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Cider Vinegar Slaw combines cabbage, carrots, green onions, pineapple, and sliced almonds with a tangy cider vinegar dijon dressing. This no-mayo healthy coleslaw is zesty with the perfect combination of bite from the vinegar, earthiness from the almonds, and a slight sweetness from the honey and pineapple. Prepared in under 30 minutes, it makes an ideal side for BBQs, picnics, and weeknight meals!
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8
Course: Salad, Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

SALAD
  • ½ head green cabbage, shredded
  • ½ head red cabbage, shredded
  • ¾ cup carrots, peeled and shredded
  • 1 (8 oz) can crushed pineapple, drained
  • ½ cup green onion, thinly sliced (green parts only)
  • 1 cup sliced almonds
DRESSING
  • ⅓ cup extra-virgin olive oil
  • 3 Tbsp apple cider vinegar
  • 4 Tbsp lime juice (or 2-3 fresh limes juiced)
  • 2 Tbsp Dijon mustard
  • 1 Tbsp honey
  • 1 tsp minced garlic
  • 1 tsp salt
  • ½ tsp pepper

Note: Gram measurements do not adjust automatically with the serving multiplier.

Method
 

SALAD
  1. In a large bowl, mix all ingredients for the salad.
  2. TIP: I shred the cabbage and carrots with a food processor but you may also buy them pre-shredded or slice with a knife.
DRESSING
  1. Whisk all ingredients together.
ASSEMBLY
  1. Pour dressing over salad and mix thoroughly.
  2. Cover and allow salad to rest in refrigerator for at least 1 hour prior to serving.
STORAGE
  1. Store covered salad in refrigerator for up to 3 days.
MAKE AHEAD
  1. This coleslaw is best served the day it is made. However, you may prepare the ingredients in advance and combine the day of to save time. To do this, shred the cabbage and store in an airtight container or plastic bag until you are ready to use. The same can be done for the carrots and onions.
  2. The dressing can be prepared and stored in an airtight container as well. All ingredients including the dressing should be stored in the refrigerator.
  3. When ready to serve, combine the salad ingredients in a large bowl. Give the dressing another quick whisk and pour over the salad. Thoroughly mix together and refrigerate for at least 1 hour prior to serving.

Notes

RED CABBAGE: Red cabbage will slightly tint other ingredients in the salad.

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