Vinegary Coleslaw

Vinegary Coleslaw

4 Reviews
From the EatingWell Kitchen

Forget mayonnaise-laden coleslaw. The bright, clean flavors in this version goes well with everything from tacos to barbecue.

Ingredients 2 servings

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  • 2 tablespoons white-wine vinegar
  • 1 tablespoon canola oil
  • 1 teaspoon sugar
  • 1 teaspoon Dijon mustard
  • Pinch of celery seed
  • Pinch of salt
  • 1½ cups shredded cabbage
  • 1 carrot, peeled and grated
  • ¼ cup slivered red onion

Preparation

  • Active

  • Ready In

  1. Whisk vinegar, oil, sugar, mustard, celery seed and salt in a medium bowl. Add cabbage, carrot and onion and toss to coat.

Nutrition information

  • Per serving: 104 calories; 7.0 g fat(1.0 g sat); 3.0 g fiber; 10.0 g carbohydrates; 1.0 g protein; 32.0 mcg folate; 0 mg cholesterol; 6.0 g sugars; 2.0 g added sugars; 5147.0 IU vitamin A; 23.0 mg vitamin C; 37.0 mg calcium; 0.0 mg iron; 137 mg sodium; 217.0 mg potassium
  • Nutrition Bonus: Vitamin A (103% daily value), Vitamin C (38% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 1½ fat

Reviews 4

January 10, 2017
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By: Catherine Bishop Jelsing
I adore vinegar-oil coleslaw dressings. This one is simple to put together and tastes great. I didn't have white wine vinegar so substituted rice vinegar.
April 28, 2012
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By: EatingWell User
No mayo - woo hoo! I love to have this around as a healthy snack between meals. Pros: Simple to prepare
December 18, 2010
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By: mmmlin
tangy, tasty! added a few tablespoons of low-fat mayo to the dressing and it was really great!! Still had a tangy-ness from the vinegar, a little bit of creaminess, but still very light, crunchy, and refreshing. Had with bbq and can't wait to make again for sides to all sorts of dishes.
July 04, 2010
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By: EatingWell User
I made this recipe for a church picnic today and it was delicious! I used splenda instead of sugar and MCT oil instead of canola oil. It was a hit!