Ingredients
1 head napa cabbage (or green cabbage)
2 large carrots, peeled and shredded
1 small red onion, finely chopped
1/3 cup apple cider vinegar (or white vinegar)
1/4 cup packed brown sugar (or coconut sugar)
1 tsp salt (adjust to taste)
1/2 tsp black pepper (optional)
Instructions
Shred napa cabbage using a sharp knife or mandoline
Trim and julienne carrots for even texture
Thinly slice red onion, separating layers
Combine vinegar, brown sugar, salt, and pepper in a bowl
Stir until sugar dissolves completely
Chill dressing mixture briefly to enhance acidity
Place shredded vegetables in a large mixing bowl
Pour cold dressing over vegetables
Toss vigorously for 1 minute until evenly coated
Refrigerate for 30 minutes before serving
Notes
Use a mandoline slicer for uniform vegetable thickness
Chill finished coleslaw for at least 30 minutes for best flavor
Add a splash of lemon juice for extra brightness
Store leftovers in an airtight container in the fridge for up to 2 days
- Prep Time: 15
- Cook Time: 5
- Category: Dinner
- Method: Raw/Refrigerated
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 75
- Sugar: 12g
- Sodium: 280mg
- Fat: 0.5g
- Saturated Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg