Healthy Recipes · Healthy Sides

Tangy Vinegar Coleslaw

Name: Tangy Vinegar Coleslaw
Prep time: 20 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 cups finely shredded green cabbage; 2 cups finely shredded red cabbage; 1 large carrot, grated; ¼ small red onion, very thinly sliced; ¼ cup chopped parsley; 2 tablespoons unsalted sunflower seeds, optional; ¼ cup apple cider vinegar; 2 tablespoons extra-virgin olive oil; 1 tablespoon honey or pure maple syrup; 1 teaspoon Dijon mustard; ½ teaspoon celery seed; ¼ teaspoon fine salt, then adjust; Black pepper, to taste

Serves 6 · About 20 minutes plus resting

Crisp green and red cabbage, carrots and red onion in a bright cider-vinegar dressing with celery seed and herbs.

Slaw

4 cups finely shredded green cabbage
2 cups finely shredded red cabbage
1 large carrot, grated
¼ small red onion, very thinly sliced
¼ cup chopped parsley
2 tablespoons unsalted sunflower seeds, optional ^HA

Vinegar Dressing

¼ cup apple cider vinegar
2 tablespoons extra-virgin olive oil ^HA
1 tablespoon honey or pure maple syrup ^HA
1 teaspoon Dijon mustard
½ teaspoon celery seed
¼ teaspoon fine salt, then adjust ^HA
Black pepper, to taste

Directions

Make the dressing. Whisk the vinegar, olive oil, honey or maple syrup, Dijon, celery seed, salt and pepper in a large bowl.
Toss. Add both cabbages, carrot, onion and parsley. Toss thoroughly, using clean hands or tongs to coat every strand.
Rest. Let the slaw stand for 30 minutes, tossing once or twice, so the cabbage softens slightly while remaining crisp.
Finish. Taste and adjust with vinegar or pepper. Add optional sunflower seeds immediately before serving.

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A friendly note: These recipes are offered for general wellness inspiration. Individual nutrition needs and food restrictions vary; ask your healthcare professional for personalized guidance.