Vintage white glass bowl with tri color cabbage cole slaw and dressing.
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5 from 1 vote

How To Make Coleslaw

How to make coleslaw as a vegetable side dish with thinly sliced cabbage, no mayo, and an EASY Mason jar dressing in 15 minutes! Great with pulled pork sandwiches.
Prep Time15 mins
Course: Side Dishes & Vegetables
Cuisine: Side Dish
Keyword: coleslaw, easy holiday side dish, healthy vegetable tray
Servings: 12
Calories: 150
Author: Lisa Hatfield

Equipment

Ingredients

  • 1/2 cup apple cider vinegar
  • 3/4 cup extra virgin olive oil
  • 2 tablespoon honey
  • 2 teaspoons whole celery seeds
  • 1 teaspoon kosher sea salt
  • 1 teaspoon black cracked pepper
  • 2 cups carrots shredded
  • 2 cups green cabbage thinly sliced
  • 2 cups purple cabbage thinly sliced

Instructions

Mason Jar Coleslaw Dressing

  • In a small Mason jar with a fitted lid , combine the apple cider vinegar, olive oil, honey, celery seeds, sea salt, and pepper. Shake until well combined for 1 minute.

Cabbage Coleslaw

  • On a cutting board, thinly slice green and purple cabbage. Using a box grater, grate the carrots (or buy pre-grated) and place in a large bowl.
  • Pour the dressing on the purple and green cabbage and carrots, and toss using tongs. Best if served that day.

Notes

Pour the dressing on the purple and green cabbage and carrots, and toss using tongs. Best if served that day. Make-Ahead TIP: Keep the dressing in Mason jar until ready to serve, then pour, toss and serve. 

Nutrition

Calories: 150kcal | Carbohydrates: 7g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 216mg | Potassium: 136mg | Fiber: 1g | Sugar: 5g | Vitamin A: 3740IU | Vitamin C: 13.9mg | Calcium: 24mg | Iron: 0.5mg