Apple Cider Vinegar Slaw
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Apple Cider Vinegar Slaw
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This Apple Cider Vinegar Slaw is ready in just 10 minutes and has the best tangy flavor. After rounds of recipe testing, we discovered a few key things to make it taste so darn good: thinly slicing fresh green cabbage, creating a perfectly balanced vinegar-mustard-honey sauce, and adding just a hint of celery seeds.
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Ingredients
- ¼ cup avocado oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- ½ teaspoon celery seed
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper
- 5 cups thinly shredded green cabbage about ½ large head
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Instructions
- In a large bowl, whisk together avocado oil, vinegar, honey, Dijon mustard, celery seed, salt, and black pepper. Add cabbage and toss until well coated.
- Refrigerate for up to 24 hours before serving.
Notes
- Storage: While it might be surprising, this slaw will actually stay fresh for a couple of days in the fridge! It's best served fresh, so keep the dressing and cabbage separate until serving. After 24 hours, the cabbage will wilt.
- Cabbage: Thinly slice fresh green cabbage for the best taste.
- Vinegar: If necessary, sub with white vinegar only.
Nutrition Information
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Calories
109kcal
(5%)
Carbohydrates
7g
(2%)
Protein
1g
(2%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Sodium
417mg
(17%)
Potassium
114mg
(3%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
59IU
(1%)
Vitamin C
21mg
(23%)
Calcium
29mg
(3%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 109 kcal
% Daily Value*
| Calories | 109kcal | 5% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 417mg | 17% |
| Potassium | 114mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 59IU | 1% |
| Vitamin C | 21mg | 23% |
| Calcium | 29mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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