This recipe comes together really quickly. It has a hint of sweetness and a tangy taste. For a weeknight meal, it pairs well with my easy slow-cooker shredded barbeque chicken. It is also fantastic to make and bring to cookouts because it won’t spoil at the same rate as a mayonnaise-based version.
Why it matters…
Sometimes people will shy away from cabbage because it is difficult to digest. This is a shame because cabbage is full of soluble and insoluble fiber and helps feed the good gut bacteria. That is why this recipe is slightly different with adding the caraway seeds. Caraway seeds have carminative properties, meaning that they help relieve things like gas and bloating. They also combine well with the honey in this recipe to create a subtly sweet and tangy taste.
Vinegar-based Coleslaw
12
servings5
minutes15
minutes57
kcalIngredients
6 Cups 6 Coleslaw mixture (typically cabbage and carrots)
1/4 Cup 1/4 Extra virgin olive oil
1 Tbsp 1 Grainy mustard
1 Tbsp 1 Honey
1 Tsp 1 Caraway seed
1 Tbsp 1 Lemon juice
3 Tbsp 3 Apple cider vinegar
Directions
- In a small bowl, mix together the extra virgin olive oil, grainy mustard, honey, lemon juice, and apple cider vinegar to create a dressing.
- Place the coleslaw mixture into a larger bowl. If you cannot find it pre-shredded, alternatively, shred about half a head of cabbage and 1-2 medium to large carrots.
- Pour the dressing mixture over the coleslaw mixture and blend well.
- Allow to sit for 10-15 minutes before serving to allow the flavors to blend. Salt and pepper to taste.