Vinegary Coleslaw

EatingWell Serves Two

Your rating: None Average: 3.8 (27 votes)

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

"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! "
Vinegary Coleslaw

Makes: 2 servings, about 1 cup each

Active Time:

Total Time:


  • 2 tablespoons white-wine vinegar
  • 1 tablespoon canola oil
  • 1 teaspoon sugar
  • 1 teaspoon Dijon mustard
  • Pinch of celery seed
  • Pinch of salt
  • 1 1/2 cups shredded cabbage
  • 1 carrot, peeled and grated
  • 1/4 cup slivered red onion


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


Per serving: 101 calories; 7 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 9 g carbohydrates; 2 g added sugars; 1 g protein; 2 g fiber; 138 mg sodium; 248 mg potassium.

Nutrition Bonus: Vitamin A (100% daily value), Vitamin C (35% dv).

Carbohydrate Servings: 1

Exchanges: 1 vegetable, 1 1/2 fat

More From EatingWell

Recipe Categories

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner