Tangy Homemade Coleslaw

This version of homemade coleslaw is made with a vinaigrette base giving it a lively tangy taste that is perfect on it’s own as a side dish or to top off pull pork sandwiches, tacos, burgers or alongside some fish and chips!   A little bit of grilled corn on the cob with the kernels removed adds a little pop of sweetness to balance out the acidity.

Coleslaw originated from the a Dutch word Koolsla which means cabbage salad.  It can be made with mayo or vinegar bases but traditional European Coleslaw is made with vinegar.  It was only in America during the 18th century when mayonnaise arrived on the scene that vinegar based salads like coleslaw became mayonnaise based salads.

Homemeade coleslaw made with an oil and vinegar base held in a crisp white bowl over a royal blue napkin

I am not a huge fan of mayo!  Actually I am being polite I kinda hate it… not dislike hate.  With a vinaigrette based homemade coleslaw not only can you rest assured that a day at the park won’t result in a day in the loo thanks to the curdled mayo based salads sitting in the sun.  But… let’s face it a vinaigrette based salad is a little nicer on the waistline too.  You all know how I alike to look for ways to enjoy my fave foods but keep the calories down if I can!

Plus cabbage itself is low on the glycemic index and very high in fibre.  A great salad to load up your plate with so there is less room for the potato salad next in line at the BBQ.

Corn has been added to this slaw not only because it adds a great pop of colour but also a little sweetness to balance out the acidity of the vinaigrette.  When we make corn in our house for some reason we always seem to have one sad left over ear of corn that sits in the fridge.  So I have started adding the kernels to my salads to put the lonely cob to work.

closeup of tangy homemade coleslaw with bright bits of corn kernels and red cabbage

TANGY HOMEMADE COLESLAW RECIPE

4.91 from 10 votes
Homemeade coleslaw made with an oil and vinegar base held in a crisp white bowl over a royal blue napkin
Tangy Homemade Coleslaw
Prep Time
10 mins
Total Time
10 mins
 

Homemade coleslaw made with a vinaigrette base giving it a lively tangy taste that is perfect on it's own as a side dish or to top off pull pork sandwiches, tacos, burgers or alongside some fish and chips! 

Course: Side Dish
Cuisine: American
Keyword: Coleslaw, Homemade Coleslaw
Servings: 6
Calories: 113 kcal
Author: Alisa Infanti | Livin' Well
Ingredients
  • 5 cups shredded cabbage/coleslaw mix
  • 2 cobs corn kernels removed from cob
  • 3 tbsp olive oil extra virgin
  • 3 1/2 tbsp white wine vinegar
  • 1 1/2 tbsp honey
  • 3/4 tsp sea salt
  • 1 tsp ground black pepper
Instructions
  1. Add shredded cabbage mix, olive oil, vinegar, honey, salt and pepper to medium bowl.  Remove corn kernels from cob by cutting kernels from cob with short knife.  Add corn to bowl.  

  2. Remove corn kernels from cob by cutting kernels from cob with short knife. Add corn to bowl.  If you do not have corn on the cob use 1 cup frozen corn kernels.

  3. Mix well.

  4. Serve immediately or cover and refrigerate for 3-5 days.

Recipe Notes

If you are following the 21 Day Fix or 80 Day Obsession Meal Plan the container counts are:  1 green, 1/2 yellow, 1 tsp.

Nutrition Facts
Tangy Homemade Coleslaw
Amount Per Serving (1 cup)
Calories 113 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1.1g 6%
Sodium 305mg 13%
Potassium 176mg 5%
Total Carbohydrates 13g 4%
Dietary Fiber 7g 28%
Sugars 2g
Protein 1.6g 3%
Calcium 25%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

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12 thoughts on “Tangy Homemade Coleslaw

  1. I prefer homemade coleslaw over store bought ones any day! It’s fresh and it just has a better flavor. I’d love to try this version of yours. It’s nice on its own or as a topping in sliders!

  2. I love both vinegar based coleslaw and mayo coleslaw. I love the history of vinegar coleslaw. I learned something new today! The slaw looks delicious!

  3. I love that you balanced out the coleslaw between the tangy sweet. I can’t wait to put this on top of a pulled pork sandwich.

  4. A rare sunny day in the UK so we are having a BBQ. This will be the perfect accompaniment.

    p.s. I’m not a fan of mayo either.

    1. It is always a rainy sunny weekend over Victoria day long weekend. Do you have a long weekend for Victoria Day in the UK?

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