Coleslaw is often something we see as a side at a restaurant. It can be a fabulous and affordable option to make at home for meals as well. This recipe is for a vinegar-based coleslaw that you can make for BBQ season, a potluck, as a lunch meal, to top a burger or to have as a side with any meal. This In the Kitchen: Mayo Free Coleslaw recipe is sponsored by Apple A Day Home Delivery.
In the kitchen live with Ruth Ann:
(Please note: In this video, I forgot to add the sugar! I sprinkled it in and tossed it again after 🤷♀️)
Ingredients
- 1lb green cabbage (Shredded)
- 1lb red cabbage (Shredded)
- 3 carrots (grated or julienned)
- 1/2 cup White Wine Vinegar
- 1/4 cup Oil
- 2 Tbsp Sugar
- 1/2 tsp Paprika (smoked if you have it)
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1/4 tsp crushed Red Pepper Flakes
- 1/2 tsp Sesame Seeds (toasted if you like)
- Combine cabbage and carrots in a large bowl.
- Mix together white wine vinegar, oil, sugar, paprika, salt & pepper. Stir and add to cabbage. Toss to combine and refrigerate.
- You can add sesame seeds and crushed red pepper flakes when serving, or if prepping individual servings, add them to containers when prepping.
ORDER YOUR PRODUCE HERE: No Mayo Coleslaw Pack
More In The Kitchen Recipes:
- Twice Baked Potatoes – 3 Ways
- Ruthie’s Brunch Fritatta
- Copper Penny Salad
- 2 Mason Jar Salads
- Berry Green Smoothie Packs
- Sheet Pan Roasted Veggies
- No Mayo Coleslaw