I love making a huge batch of this Sweet and Tangy Coleslaw and eating it over several days... it actually tastes the best after you have let it sit for a few hours, so it’s the perfect make ahead dish. If you aren’t a fan of the traditional creamy style coleslaw why not give this a try.
Like traditional creamy style coleslaw the base of this salad consists of finely chopped or shredded cabbage. I then like to add a few shredded carrots for added sweetness and texture. I kept the dressing light by using rice wine vinegar, but if you prefer a stronger vinegar flavor a nice apple cider vinegar works equally well.
As this is an oil and vinegar based coleslaw it will keep well in the fridge for several days. I love to use any leftovers as a beautiful colourful garnish on fish tacos or even burgers. Enjoy!