Oil and Vinegar Coleslaw Salad Recipe
You'll never miss the mayo in this light and delicious Oil and Vinegar Coleslaw Salad!
Servings: 4 people
Calories: 108kcal
Equipment
Ingredients
Coleslaw Mix:
- 1 cup red cabbage (shredded)
- 2 large Brussel sprouts (shredded)
- 3 scallions (diced)
- 3 radishes (cut in half & sliced)
- 2 tablespoon cilantro (chopped)
- 1 serrano pepper, sliced (optional)
Dressing:
- 2 tablespoon vegetable oil
- 1 Tbsp white wine vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon mustard powder
Instructions
- Add prepared vegetables and herbs in a medium-sized bowl.
- Whisk dressing ingredients until thoroughly combined, and pour over the coleslaw mix.
- Toss coleslaw to coat with dressing. Chill before serving.
Notes
- You can certainly shred some carrots in your slaw if you prefer. Other popular ingredient options include pineapple, pickles, raisins, and even bacon...what doesn't taste better with bacon, right?
- For a low-carb-friendly version, you can omit the honey, and add some Truvia instead. One to two packets should do it!
Nutrition
Serving: 1Bowl | Calories: 108kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 457mg | Fiber: 2g | Sugar: 6g
