Ingredients:

  • 4 cups green cabbage, thinly shredded
  • 2 cups red cabbage, thinly shredded
  • 1 large carrot, shredded
  • 1 small red bell pepper, thinly sliced
  • 1/2 cup scallions, sliced (green part only)
  • 1/4 cup apple cider vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions:

  1. Thinly shred the green and red cabbages. Shred the carrot and slice the red bell pepper and scallions.
  2. In a small bowl, whisk together apple cider vinegar, olive oil, honey (or maple syrup), Dijon mustard, salt, and pepper until well combined.
  3. In a large mixing bowl, add all the shredded vegetables. Pour the dressing over the vegetables and toss until everything is well coated.
  4. Cover the coleslaw and refrigerate for at least 30 minutes to let the flavors meld.
  5. Toss again just before serving and enjoy your fresh no-mayo coleslaw!