Description
Experience a refreshing departure from traditional creamy salads with this vibrant, zesty vinaigrette-based coleslaw. By utilizing a technique of salting the cabbage to draw out excess moisture, this dish ensures a crisp, structural integrity that holds up perfectly at any outdoor event. The balance of tangy apple cider vinegar, sweet honey, and sharp Dijon mustard creates a bright flavor profile that pairs effortlessly with grilled meats and is perfectly suited for warm-weather gatherings where portability and food safety are paramount.
Ingredients
1 small head Green Cabbage
1/2 cup Apple Cider Vinegar
1/4 cup Olive Oil
2 tablespoons Honey
1 tablespoon Dijon Mustard
1/2 teaspoon Celery Seed
Salt and Pepper to taste
Instructions
Whisk the apple cider vinegar, olive oil, honey, Dijon mustard, and celery seed in a bowl until fully emulsified.
Thinly slice the green cabbage using a sharp knife or a mandoline for uniform pieces.
Toss the sliced cabbage with a teaspoon of salt in a colander and let drain for 30 minutes to remove excess moisture.
Rinse the salted cabbage quickly under cold water and pat it completely dry with clean paper towels.
Combine the cabbage with the dressing in a large mixing bowl and toss thoroughly to coat every strand.
Notes
Using Napa cabbage will provide a softer, more delicate texture. If you prefer, maple syrup can be substituted for honey for a vegan version. Caraway seeds can be used as an earthy variation to the celery seeds. Always ensure the cabbage is dried well after rinsing to prevent the dressing from becoming diluted.
- Prep Time: 15
- Category: Summer Desserts
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 95
- Sugar: 7g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg