I’m trying to use up the cabbage and onion from our garden, so today I made coleslaw for lunch which called for both. Because my provisions are minimal at this point due to Sheltering in Place and I’ll do anything to keep from going to the grocery store, I needed an easy recipe. This one comes from Lisa Bryan at Downshiftology and makes a delicious coleslaw.
I substituted red cabbage for the green, and had no carrots. I didn’t have enough apple cider vinegar and added some red wine vinegar. It worked out anyway :).
- 1 head of green cabbage, finely shredded
- 1 large carrot, grated
- 1/2 yellow or red onion, finely sliced
Dressing
- 1/3 cup apple cider vinegar
- 3 tbsp olive oil
- 1 tbsp honey, (or more, depending on sweetness)
- 1/2 tbsp Dijon mustard
- 1 tsp celery seed
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
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Add the shredded green cabbage, carrot and onion to a large bowl.
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In a smaller bowl, whisk together the apple cider vinegar, Dijon mustard, honey, olive oil, celery seed, salt and pepper to create the dressing. Taste the dressing and decide if you’d like to add more honey.
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Add about half of the dressing to the cabbage, onions and carrots and gently toss. Slowly add more dressing until you’ve reached your desired consistency.
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Serve and enjoy!
Lisa’s Tips
- This recipe makes approximately 12 cups of vinegar coleslaw.
- You can also store it in the fridge for 3-5 days.
