Sweet and Tangy Coleslaw

Wren’s Little Nest
by Wren’s Little Nest
10 Servings
4 hr 15 min

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!

Begin my shredding or finely chopping 1/2 of a red cabbage.

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Add the grated carrots.

Whisk together the ingredients for the dressing and pour over the cabbage. Give it all a good stir and cover. Place the coleslaw in the fridge for at least four hours before serving.

Before serving give the coleslaw a good stir and garnish with a few green onions.

I hope you enjoy this stunning colorful Coleslaw.

Recipe details
  • 10  Servings
  • Prep time: 15 Minutes Cook time: 4 Hours Total time: 4 hr 15 min
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  • 1/4 cup rice wine vinegar
  • 4 tbsp olive oil
  • 1 tbsp sugar
  • 1/2 tsp salt
  • Ground pepper to taste

  • 1/2 red cabbage
  • 2-3 carrots
  • 2 green onions

Finely chop or grate 1/2 of a red cabbage.
Add grated carrots.
Whisk together the ingredients for the dressing and pour over the cabbage and carrots. Mix to combine everything evenly.
Cover the bowl and refrigerate for at least 4 hours.
Before serving give the coleslaw another stir and garnish with the chopped green onions.
  • You can substitute rice wine vinegar with apple cider vinegar for a stronger vinegar flavor.