Garden · Summer
Vinegar Coleslaw
Cabbage, carrot, vinegar, and olive oil. No mayonnaise, so there is no seed oil hiding in the dressing.
25 minutes · Serves 6 · About 6 cups
“For everything created by God is good, and nothing is to be rejected if it is received with thanksgiving.”
Ingredients
- 1 small green cabbage, shredded
- 1 carrot, grated
- 3 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp fine salt
- 2 tbsp olive oil
- ¼ tsp black pepper
Method
- 1
Toss the cabbage and carrot in a large bowl. Stir the vinegar, honey, salt, olive oil, and pepper until the honey dissolves.
- 2
Pour the dressing over the cabbage and toss until every strand looks slightly wet.
- 3
Rest 20 minutes. Toss again. The cabbage will soften and give up a little water. Taste for salt and vinegar. Serve the same day.
From the kitchen
- This is a vinegar slaw on purpose. Jarred mayonnaise is often made with soybean oil, which this kitchen does not use.
- Salt early in the rest is what draws the water out and keeps the slaw from tasting like raw cabbage only.
My note
Kept on this device, beside the recipe, for the next time you cook it.
