Vinegar Coleslaw for One
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A crisp mix of green and red cabbage, onion, and carrot in an olive oil, cider vinegar, and honey dressing with no mayo.
Ingredients
- 1 cup shredded green cabbage (2.5 oz)
- ½ cup shredded red cabbage (1.2 oz)
- ¼ cup sliced red onion (1.2 oz)
- 1 small grated or thin-sliced carrot (1.5 oz)
Dressing
- 2 Tbsp olive oil
- 1 Tbsp apple cider vinegar
- 1½ tsp honey
- ½ tsp Dijon mustard
- ⅛ tsp kosher salt
- ⅛ tsp black pepper
Equipment
- mixing bowl
- whisk
Directions
- Put the green cabbage, red cabbage, onion, and carrot in a bowl.
- In a separate small bowl, whisk together the oil, vinegar, honey, mustard, salt, and pepper.
- Pour in about half of the dressing and toss. Add more only if you need it to coat the vegetables.
Nutrition
Serving: 272g | Calories: 343kcal | Carbohydrates: 25g | Protein: 2.7g | Fat: 27g | Saturated Fat: 3.8g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 380mg | Potassium: 446mg | Fiber: 5.4g | Sugar: 17g | Vitamin A: 7240IU | Vitamin C: 54mg | Calcium: 82mg | Iron: 1.1mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); shredded green cabbage counted as shredded cabbage (a bag 397 g), ½ cup shredded red cabbage counted as shredded cabbage (a bag 397 g), grated or thin-sliced carrot (the first choice counted), ½ tsp Dijon mustard counted as prepared mustard. Brands and portions vary, so use it only as an approximation.