Since it's made without mayo or other creamy ingredients, this light coleslaw recipe with homemade vinaigrette is perfect for picnics and potlucks




  • For vinaigrette, in a screw-top jar combine vinegar, sugar, oil, caraway seeds (if desired), mustard, salt, and pepper. Cover and shake well. In a large bowl combine cabbage, carrots, and green onions. Pour vinaigrette over cabbage mixture. Toss lightly to coat. Cover and chill 2 to 24 hours.

  • Makes 6 side-dish servings.

For easier salad:

Use 5 cups packaged coleslaw mix for the cabbage and carrots.

Nutrition Facts

78 calories; 5 g total fat; 1 g saturated fat; 2 g polyunsaturated fat; 2 g monounsaturated fat; 120 mg sodium. 200 mg potassium; 9 g carbohydrates; 2 g fiber; 7 g sugar; 1 g protein; 2478 IU vitamin a; 17 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 28 mcg folate; 30 mg calcium; 1 mg iron;

Reviews (1)

35 Ratings
  • 5 star values: 22
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
This is a great recipe for vinaigrette! Very versatile. I use it in blanched whole green beans with a few almonds added before serving. Great side dish. Also good to marinate chicken.