Description

A zesty, mayonnaise-free coleslaw with crisp cabbage, carrots, and celery dressed in a tangy vinegar-sugar blend. Perfectly balanced for freshness and flavor.

Ingredients

Green Cabbage, 1 head, grated on medium holes
Carrots, 2 medium, shredded on mandoline
Celery, 2 stalks, thinly sliced
White Vinegar, ½ cup, substitute apple cider vinegar
Dark Brown Sugar, ¼ cup, for deep sweetness
Salt, 1 tsp, kosher preferred
Black Pepper, to taste, use freshly ground

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Instructions

Grate cabbage using food processor. Toss with 1 tbs salt in large bowl
Let cabbage rest 10 minutes. Squeeze firmly in dish towels to remove liquid
Thinly slice celery, grate carrots. Combine with dried cabbage
Mix vinegar, sugar, remaining salt, and pepper in 16-ounce jar. Shake until sugar dissolves
Pour dressing over vegetables. Refrigerate 30 minutes for maximum flavor development

Notes

For best balance, use a 2:1 ratio of vinegar to sweetener.
Steep shredded onion in cold water for 5 minutes to remove bitterness if using.
Store in airtight container for up to 3 days.

Prep Time: 20
Cook Time: 2
Category: Recipes
Method: Refrigerated
Cuisine: American, Southwestern

Nutrition

Serving Size: 1 cup
Calories: 50
Sugar: 9g
Sodium: 290mg
Fat: 0.5g
Saturated Fat: 0g
Carbohydrates: 11g
Fiber: 2g
Protein: 1g
Cholesterol: 0mg