Creamy coleslaw isn’t for everyone. For this version, we toss shredded cabbage and carrots with a cider vinegar-based dressing that’s flavored with a little sugar and celery salt for a tangy, sweet and sour kick. Parsley leaves and scallions are tossed in before serving for a refreshing finish.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/2 cup apple cider vinegar
- 2 tablespoons superfine sugar
- 1 teaspoon celery salt
- 3 tablespoons vegetable oil
- 8 cups shredded green cabbage (about 1/2 head)
- 1 cup shredded carrots
- Kosher salt and freshly ground pepper
- 1 cup chopped fresh parsley
- 2 scallions, thinly sliced
Instructions
- Whisk the vinegar, sugar and celery salt in a large bowl to dissolve the sugar. Whisk in the vegetable oil. Add the cabbage and carrots and toss to combine. Season with kosher salt and pepper.
- Cover the slaw and refrigerate at least 1 hour. Toss again and season with salt and pepper. Stir in the parsley and scallions.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 117 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Sugar | 8 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 339 mg |