Sweet & Vinegar Slaw : My most favorite coleslaw is the creamy mayonnaise based ones. I make a really good vegan coleslaw like that! Problem is, it’s not waist friendly. I needed a low calorie dense slaw as a replacement. I had heard of vinegar based slaws but wasn’t sure if I would like it.

This recipe I created is perfect to me. It has a nice balance of sweet from maple syrup with a tang from the apple cider vinegar. As I mentioned, it is a low calorie dense slaw, but is also vegan, oil-free, gluten-free and whole food plant based. I make this all of the time when following Dr. McDougall’s Starch Solution with a focus on his Maximum Weight Loss 10 point checklist.

Shocked to figure this out on the first try but I have made it over and over again and still love it.

What ingredients will you need?

Cabbage. I love red cabbage because it makes such a pretty slaw but green can be used as well or do a mix.

Carrots. Use the typical orange carrots but if you find the mixed bags of yellow, orange and purple, that could be fun.

Green Onion. I think a slaw tastes best with green onion but red onion could also work if need be.

Maple Syrup.

Apple Cider Vinegar.

Celery Seed. Optional. I have a love-tolerate relationship with celery seed. It seems to be traditionally used in coleslaws–mayo based and vinegar based. I personally do not always use it which is why I call it optional.

How do we put this Sweet & Vinegar Slaw together?

1. In a bowl that can hold about 5 cups of food, whisk together the apple cider vinegar, maple syrup and celery seed(optional).

2. Add your cabbage, carrots and green onion.

3. Mix together; ensuring to coat all of your slaw.

4. Refrigerate for at least an hour; stirring at least once while waiting because the sauce will drain to the bottom. Tastes best after refrigerating overnight. Don’t forget to stir a couple times.

Sweet & Vinegar Slaw

Recipe by Jen HortonDifficulty: Easy

Servings

servings

Prep time*

minutes

Calories

kcal

A sweet & tangy combination of cabbage, carrots and green onions.

Ingredients

cabbage (red or green), 3 cups chopped or shredded
carrots, 1 1/2 cups shredded or julienned
green onion, 1/2 cup sliced thin
maple syrup, 2 tbsp
apple cider vinegar, 4 tbsp
celery seed, 1/4 tsp (optional–100% not necessary but some people like that traditional celery seed taste in their slaw)

Directions

In a bowl that can hold about 5 cups of food, whisk together the apple cider vinegar, maple syrup and celery seed(optional).
Add your cabbage, carrots and green onion.
Mix together; ensuring to coat all of your slaw.
Refrigerate for at least an hour; stirring at least once while waiting because the sauce will drain to the bottom. Tastes best after refrigerating overnight.

Notes

Cal 69 | Fat .3G | Carb 16G | Prot 1.5G
Low Calorie Density: 222 Calories/lb.
*Approximate Prep: Time depends on how quick you chop, use a food processor or if you purchase your ingredients already prepped.
Tastes best when refrigerated overnight AND tastes best within 4 days.

How do we serve our Sweet & Vinegar Slaw?

My favorite is to serve it on a corn tortilla with roasted garlic hummus. I spread the hummus on top of the corn tortilla and bake it for 10-12 minutes in a 400 degree oven. They do not crisp up like a tostada so I bend it like a soft taco to eat. (shown stacked in the picture below with romaine lettuce on top). You could also replace the hummus with my seasoned refried beans recipe.
Eat alongside baked beans
On top of a vegan bbq sandwich
Inside spring rolls
On top of tacos
On a vegan hot dog or carrot dog