Apple Cider Vinegar Coleslaw (without mayonnaise)
If you are a fan of coleslaw but want to skip the mayo, this Apple Cider Vinegar Coleslaw (without mayonnaise) is perfect for you! It's the perfect coleslaw recipe for pulled pork!
Servings: 6
Ingredients
- 6 cups green cabbage
- 4 cups purple cabbage
- 1 cup shredded carrots
- ½ cup apple cider vinegar
- ⅓ cup white vinegar
- ⅓ cup olive oil
- 1 tablespoon lemon juice
- ½ cup granulated sugar
- 1 teaspoon celery seed
- 2 teaspoons dijon mustard
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Shred or thinly slice cabbage and carrots. I like to use a food processor for this. You can also use a knife. Place the shredded vegetables in a large bowl.
- In a saucepan, combine apple cider vinegar white vinegar, olive oil, lemon juice, sugar, celery seed, dijon mustard, salt and black pepper. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Pour the dressing over the cabbage and carrots. Stir well to combine.
- Cover the bowl and place in the refrigerator for at least 1 hour, but ideally for 3 to 4 hours or overnight.
- Stir well and adjust seasonings before serving.