This vinegar-based coleslaw recipe is the ideal side dish for your next picnic. Not overly sweet and no mayonnaise to be found. And it is even better the next day.
In a large bowl toss together the shredded cabbage, carrots, and onion.
In a small saucepan whisk together all the dressing ingredients except the oil. Bring the mixture to a low simmer. Slowly whisk in the olive oil. Bring to a boil and cook for one minute.
Pour the hot dressing over the vegetables, toss to coat. Cover and refrigerate for 2 hours or overnight.
Notes
You can use any vinegar you like including white wine vinegar, rice vinegar, or apple cider vinegar.
Leftover slaw should be stored in an airtight container in the fridge for 3 to 5 days.