For a creamier coleslaw, add 1-2 tablespoons of mayonnaise to the vinaigrette. Feel free to experiment with other vegetables, such as red cabbage, bell peppers, or thinly sliced onions. If you don't have apple cider vinegar, white wine vinegar or rice vinegar can be used as substitutes. The coleslaw can be stored in an airtight container in the refrigerator for up to 3 days.
Susan's Vinaigrette Coleslaw
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PREP TIME15 mins
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COOK TIME0 mins
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TOTAL TIME2 hrs 15 mins
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SERVING6 People
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VIEWS331
A vibrant and refreshing Vinaigrette Coleslaw, a delightful dance of crisp cabbage, sweet carrots, and a tangy vinaigrette. This is destined to become your go-to side for barbecues, picnics, and everyday meals.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate11 g
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Fiber2 g
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Protein1 g
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Saturated Fat1 g
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Sodium125 mg
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Sugar9 g
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Fat7 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 3 mins In a medium bowl, whisk together the apple cider vinegar, canola oil, sugar, dry mustard, poppy seeds, black pepper, salt, and hot pepper sauce until the sugar is fully dissolved. This should take about 2-3 minutes.
02 Step
Recipe View 0 mins In a large salad bowl, combine the shredded green cabbage and shredded carrots.
03 Step
Recipe View 2 mins Pour the vinaigrette dressing over the cabbage and carrot mixture. Toss gently but thoroughly to ensure all the vegetables are evenly coated. (2 minutes)
04 Step
Recipe View 2 hrs Cover the bowl tightly and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the cabbage to soften slightly. (at least 120 minutes)
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Ralph Krajcik
Jan 25, 2025This coleslaw is so much better than the mayo-laden versions I'm used to! The vinaigrette is tangy and refreshing.
Guy Wilkinson
Dec 22, 2024I added a pinch of celery seed and it was a hit!
Yvette Schoen
Apr 22, 2024Super easy to make and a crowd-pleaser. Will definitely make again.