Vinegar Coleslaw

5 from 7 votes

Tangy and full of sweet honey flavor, this refreshing Vinegar Coleslaw recipe is full of tender veggies olive oil, sharp vinegar and tangy garlic! It’s easy to make, so flavorful, and the perfect dairy-free alternative to a classic potluck side!

Prep Time15

Chill Time1

Total Time1 15

Course: Salad, Side Dish

Cuisine: American, soul food, south, Southern

Servings: servings

Calories: 181kcal

Author: Jocelyn Delk Adams

Ingredients

For the Veggies

1/2 lb collard greens tough stems removed
1/2 head of medium sized green cabbage shredded or chopped
2 large carrots shredded
1 red bell pepper finely sliced
1 small red onion thinly sliced

For the Dressing

1/4 cup extra virgin olive oil
1/3 cup apple cider vinegar
1/4 cup maple syrup or honey
1 tsp ground mustard
1 tsp celery seed
1 garlic clove grated
kosher salt and black pepper to taste

Instructions

For the Veggies

Stack 3 or 4 collard leaves flat on the work surface. Roll tightly into a cylinder, hold together, and thinly slice to make narrow strips. Coarsely chop strips once sliced. Repeat with remaining collard leaves, and transfer to a large bowl.
To the large bowl add the cabbage, carrots, bell pepper, and onion. Toss to combine.

For the Dressing

In a separate small bowl, whisk together the olive oil, vinegar, honey, ground mustard, celery seed, garlic, and a bit of salt and pepper.
Pour the vinaigrette into the slaw mixture and toss to coat. Season to taste.
Serve right away, or refrigerate for 1 hour to let the flavors meld and develop more flavor.

Notes

I actually recommend making this recipe a day or so ahead of time so the flavors have time to marinate and the veggies ferment a bit. Don’t get me wrong- it’s still delicious when eaten fresh, but the coleslaw just seems to get better with time.

After prepping, Collard Green Coleslaw should be stored in an airtight container in the refrigerator for 4-5 days.

Nutrition