Vinegar Coleslaw
Servings: 8
Calories: 71kcal
Vinegar Coleslaw is a healthy coleslaw recipe using a no mayo coleslaw dressing including vinegar, oil and salt and pepper.
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Equipment
Ingredients
- 1/3 cup red wine vinegar
- 3 tablespoon vegetable oil
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons sugar
- 14 ounces coleslaw mix
Instructions
- In a small mixing bowl or measuring cup, whisk together the 1/3 cup red wine vinegar, 3 tablespoon vegetable oil, 1 teaspoon Kosher salt, 1/2 teaspoon ground black pepper and sugar until 2 tablespoons sugar and salt dissolves. This step is important so that you don't get grainy bits of undissolved sugar or salt in your coleslaw.
- Pour over the 14 ounces coleslaw mix. Toss well. I find that using forks works best for coleslaw.
- Cover and refrigerate for 1-24 hours. If you remember to toss it every few hours, great, if not, it will be fine.
- Drain excess liquid before serving. The cabbage will lose its water, so you will have more liquid than you started with. This is normal.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings!
Nutrition
Calories: 71kcal | Carbohydrates: 5g | Fat: 5g | Saturated Fat: 4g | Sodium: 300mg | Potassium: 84mg | Fiber: 1g | Sugar: 4g | Vitamin A: 50IU | Vitamin C: 18.2mg | Calcium: 20mg | Iron: 0.3mg
