{"id":1172,"date":"2020-12-06T16:42:27","date_gmt":"2020-12-06T21:42:27","guid":{"rendered":"https:\/\/jensveganeats.com\/?p=1172"},"modified":"2023-03-14T19:17:48","modified_gmt":"2023-03-14T23:17:48","slug":"sweet-vinegar-slaw","status":"publish","type":"post","link":"https:\/\/jensveganeats.com\/sweet-vinegar-slaw\/","title":{"rendered":"Sweet & Vinegar Slaw"},"content":{"rendered":"\n

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. <\/p>\n\n\n\n

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<\/a> with a focus on his Maximum Weight Loss<\/a> 10 point checklist. <\/p>\n\n\n\n

Shocked to figure this out on the first try but I have made it over and over again and still love it. <\/p>\n\n\n\n

What ingredients will you need?<\/h4>\n\n\n\n

Cabbage<\/strong>. I love red cabbage because it makes such a pretty slaw but green can be used as well or do a mix. <\/p>\n\n\n\n

Carrots<\/strong>. Use the typical orange carrots but if you find the mixed bags of yellow, orange and purple, that could be fun.<\/p>\n\n\n\n

Green Onion<\/strong>. I think a slaw tastes best with green onion but red onion could also work if need be.<\/p>\n\n\n\n

Maple Syrup<\/strong>. <\/p>\n\n\n\n

Apple Cider Vinegar<\/strong>. <\/p>\n\n\n\n

Celery Seed<\/strong>. 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. <\/p>\n\n\n\n

How do we put this Sweet & Vinegar Slaw together?<\/h4>\n\n\n\n
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1<\/strong>. In a bowl that can hold about 5 cups of food, whisk together the apple cider vinegar, maple syrup and celery seed(optional). <\/p>\n\n\n\n

2<\/strong>. Add your cabbage, carrots and green onion.<\/p>\n\n\n\n

3<\/strong>. Mix together; ensuring to coat all of your slaw. <\/p>\n\n\n\n

4<\/strong>. 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. <\/p>\n\n\n

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Sweet & Vinegar Slaw<\/h2>Recipe by Jen Horton<\/span>Difficulty: Easy<\/mark><\/span><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time*<\/span>

10<\/p>minutes<\/span><\/div>

<\/span>Calories<\/span>

69<\/p>kcal<\/span><\/div><\/div><\/div>

A sweet & tangy combination of cabbage, carrots and green onions. <\/p>

Ingredients<\/h3>
  • <\/span>

    cabbage (red or green), 3 cups chopped or shredded<\/span><\/p><\/li>

  • <\/span>

    carrots, 1 1\/2 cups shredded or julienned<\/span><\/p><\/li>

  • <\/span>

    green onion, 1\/2 cup sliced thin<\/span><\/p><\/li>

  • <\/span>

    maple syrup, 2 tbsp<\/span><\/p><\/li>

  • <\/span>

    apple cider vinegar, 4 tbsp<\/span><\/p><\/li>

  • <\/span>

    celery seed, 1\/4 tsp (optional–100% not necessary but some people like that traditional celery seed taste in their slaw)<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • In a bowl that can hold about 5 cups of food, whisk together the apple cider vinegar, maple syrup and celery seed(optional).<\/li>
    • Add your cabbage, carrots and green onion.<\/li>
    • Mix together; ensuring to coat all of your slaw.<\/li>
    • 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.<\/li><\/ul><\/div>
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      Notes<\/h3>\n\t\t\t\t\t
      • Cal 69 | Fat .3G | Carb 16G | Prot 1.5G<\/li>
      • Low Calorie Density: 222 Calories\/lb.<\/li>
      • *Approximate Prep: Time depends on how quick you chop, use a food processor or if you purchase your ingredients already prepped.<\/li>
      • Tastes best when refrigerated overnight AND tastes best within 4 days. <\/li><\/ul>\n\t\t\t\t<\/div>