This has become my go to coleslaw recipe. I like that it doesn’t have any mayo, and I also like the sweetness of the apple along with the tangyness of the vinegar. This is best if made the day before to give the dressing time to work its magic.
Ingredients
- 1 small head of cabbage shredded
- 1 small red onion quartered and thinly sliced (optional)
- 1/4 cup sugar
- 1/4 cup olive oil
- 1/3 cup apple cider vinegar
- 1 tsp salt
- 1 tsp ground mustard
- 1 tsp celery seed
Directions
- Mix the cabbage and onion (if using) in a large bowl
- Make the dressing by boiling the vinegar, oil, sugar, salt, mustard, and celery seed. Wisk until the sugar is disolved.
- Pour the hot dressing on top of the cabbage mixture and mix to coat completely
- Refrigerate for at least two hours before serving. Occasionally stir to redistribute the dressing.