Honey Vinegar Coleslaw
Recipe: #10153
July 20, 2013
Categories: Salads, Vegetable Salad, Side Dishes, Cabbage, One-Pot Meal, Brunch, Fathers Day, July 4th, Labor Day, Picnic Potluck, Sunday Dinner, Gluten-Free, Heart Healthy, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, more
"This is perfect for people that don't like a mayo-based slaw and those who do may also enjoy this! A mix of red and green crunchy cabbage coated in a honey-vinegar sauce and just slightly sweet. Perfect for an picnic or barbecue, this goes very well with grilled meat. You will need to chill the salad before you serve it."
Original is 12-12 servings
Ingredients
Nutritional
- Serving Size: 1 (185.5 g)
- Calories 101.1
- Total Fat - 4.7 g
- Saturated Fat - 0.7 g
- Cholesterol - 0 mg
- Sodium - 128.4 mg
- Total Carbohydrate - 14.4 g
- Dietary Fiber - 4.1 g
- Sugars - 9.7 g
- Protein - 2.2 g
- Calcium - 67.2 mg
- Iron - 0.9 mg
- Vitamin C - 57.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
I a large bowl toss the green cabbage, red cabbage, and red onion until mixed. Set aside.
Step 2
In a small saucepan combine the vinegar, honey, and oil. Bring to a boil over medium-high heat. Remove from the heat and stir in the salt, dry mustard, garlic powder and the celery seed. Pour the dressing over the cabbage. Toss to combine.
Step 3
Allow the coleslaw to cool a little then refrigerate until cold.
Step 4
Serve chilled.
Tips
No special items needed.
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