Romanian Vinegar Coleslaw (No Mayo)
A healthy spin on a classic side dish, this Romanian Vinegar Coleslaw is fresh, tangy, and guilt free (no mayo!)
Equipment
- Bowl, knife, cutting board.
Ingredients
- 2 cups 2 cups thinly shredded cabbage, any color
- 1/2 cup shredded carrots, optional
- 1 tbsp or drizzle of olive oil (or flax oil)
- 1 tbsp or drizzle of raw apple cider vinegar
- 2 pinches salt, or to your taste
Instructions
- First and foremost, my mother insists on massaging the cabbage with the salt first, so that's what we'll do. Make sure your hands are super clean, and then squeeze and massage until the cabbage starts to wilt. The salt creates friction to help break down the cell wall.
- Second, add in the carrots, oil, vinegar and salt. Toss well.
- Lastly, let sit at room temperature for about 5 minutes to let the flavors marry and so that the cabbage softens a bit.
Notes
This recipe goes really well with simple refried beans, or mustard tempeh (both on the blog!)