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.
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 SlawDifficulty: Easy
A sweet & tangy combination of cabbage, carrots and green onions.
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)
- 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.
- *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.
- Cal 69 | Fat .3G | Carb 16G | Prot 1.5G
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