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Vinegar Coleslaw

No mayo, no problem. The hot vinegar dressing wilts the cabbage just enough so it's not raw but still has crunch. Keeps way longer than creamy slaw too.
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Prep Time: 10 minutes
Cook Time: 5 minutes
Chill Time: 2 hours
Total Time: 2 hours 15 minutes

Ingredients

  • 1 14-ounce bag shredded green and red coleslaw mix
  • 1/2 cup finely diced onion
  • 1 large carrot peeled and shredded
  • 1 cup white vinegar
  • 1/3 cup sugar
  • 2 tbsp canola oil
  • Sea salt and pepper

Instructions

  • Combine coleslaw mix, diced onion, and shredded carrot in large bowl.
  • Heat vinegar, sugar, oil, 1 tsp salt, and 1/2 tsp pepper in saucepan over medium until sugar dissolves, about 3-4 minutes.
  • Pour hot dressing over vegetables and toss immediately.
  • Refrigerate 2 hours until cabbage wilts.
  • Serve with slotted spoon, adjusting seasoning to taste.