Momo’s Coleslaw
Momo’s Coleslaw is a tangy, savory vinegar-based coleslaw with no mayo or added sugar. Coleslaw mix and grated onion marinate in a simple apple cider vinegar dressing flavored with dill and garlic. Stirring every 30 minutes helps the cabbage soak up all that delicious dressing.
Equipment
- Large Mixing Bowl
- Small Mixing Bowl or Measuring Cup
- Whisk
- Grater
- Measuring Spoons
- Cover Or Plastic Wrap
Ingredients
- 16 Oz. Coleslaw Mix (Shredded Green Cabbage, Carrot and Purple Cabbage)
- 2-3 Tbsp Grated Onion
- 6 Tbsp Salad Oil Such As Vegetable Oil
- 3 Tbsp Filtered Apple Cider Vinegar
- 1 tsp Salt
- 1 tsp Garlic Powder
- 1/2 tsp Dried Dill Weed
- 1/2 tsp Ground Mustard
- Ground Black Pepper to Taste
Instructions
- Add the coleslaw mix and grated onion to a large mixing bowl.16 Oz. Coleslaw Mix, 2-3 Tbsp Grated Onion
- In a small bowl or measuring cup, combine the salad oil, apple cider vinegar, salt, dill weed, ground mustard, and garlic powder.6 Tbsp Salad Oil, 3 Tbsp Filtered Apple Cider Vinegar, 1 tsp Salt, 1/2 tsp Dried Dill Weed, 1/2 tsp Ground Mustard, 1 tsp Garlic Powder
- Whisk or shake the dressing until thoroughly combined.
- Pour the dressing over the coleslaw and grated onion. Toss or stir well to evenly coat the vegetables.
- Cover the bowl and refrigerate for 2 hours, stirring thoroughly every 30 minutes.
- Stir the coleslaw once more before serving. Taste for salt and pepper.Ground Black Pepper to Taste
Notes
- The coleslaw will shrink considerably as it marinates. This is normal.
- Don’t skip stirring every 30 minutes. It redistributes the dressing as the cabbage softens and shrinks.
- Use filtered apple cider vinegar rather than raw, unfiltered vinegar.
- Don’t skip stirring every 30 minutes. It redistributes the dressing as the cabbage softens and shrinks.
- Use filtered apple cider vinegar rather than raw, unfiltered vinegar.