This easy vinegar coleslaw recipe for one combines crisp green and red cabbage, crunchy carrot, and tangy red onion with a light apple cider vinegar dressing. Quick to prepare and naturally healthy, it makes a perfect single-serving side salad for lunch, dinner, or sandwiches. The sweet and tangy dressing with honey and Dijon mustard adds flavor without heavy calories, making it ideal for low-calorie meals and healthy eating plans.

Ingredients

Vegetables:

1 cup thinly sliced or shredded green cabbage (2.5 oz / 70 g)
½ cup thinly sliced or shredded red cabbage (1.2 oz / 35 g)
¼ cup finely chopped red onion (1.2 oz / 35 g)
1 small carrot, thinly sliced or grated (1.5 oz / 43 g)

Dressing:

2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 ½ teaspoons honey
½ teaspoon Dijon mustard
⅛ teaspoon kosher salt
⅛ teaspoon black pepper

Instructions

Prepare the Vegetables: Place green cabbage, red cabbage, red onion, and carrot into a medium mixing bowl.
Make the Dressing: In a small bowl or jar, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Taste and adjust sweetness if desired.
Toss the Coleslaw: Pour about half of the dressing over the vegetables and toss to combine. Add more dressing as needed to coat evenly.
Serve: Plate immediately or chill briefly before serving.

Why You’ll Love This Recipe

This vinegar coleslaw is light, refreshing, and perfect for a single serving. The combination of green and red cabbage with carrot and red onion creates a crunchy, colorful salad with a tangy-sweet dressing. Quick to make and healthy, it’s ideal for lunch, side dishes, or pairing with grilled meals.

Tips

Slice Thinly: Thinly sliced cabbage and carrot make tossing easier and improve texture.
Adjust Dressing: Start with half the dressing and add more gradually to avoid over-coating.
Chill Before Serving: Refrigerating for 10–15 minutes enhances the flavors.

Variations and Substitutions

Vinegar: Substitute apple cider vinegar with white wine vinegar or rice vinegar.
Sweetener: Replace honey with maple syrup or agave nectar.
Oil: Use avocado oil or light olive oil for a different flavor.
Add-Ins: Include sliced bell peppers, celery, or fresh herbs like parsley or dill for extra crunch and flavor.

FAQs

Q: Can I prepare this coleslaw in advance?
Yes, prepare up to 1 day ahead. Keep the dressing separate until ready to serve to maintain crispness.

Q: Can I make a larger batch?
Absolutely. Multiply the ingredients by the number of servings needed, adjusting dressing proportions to taste.

Q: Is this recipe suitable for a low-calorie diet?
Yes, it’s naturally low in calories and packed with fiber and nutrients.

Serving

Serve this vinegar coleslaw as a side salad, on sandwiches, tacos, or alongside grilled meats. It pairs perfectly with sandwiches, burgers, or roasted chicken.

Suggestions

Sprinkle with toasted seeds (sunflower, pumpkin) for extra crunch.
Add a pinch of smoked paprika or chili flakes to the dressing for a flavor kick.
Wrap in a lettuce or tortilla for a quick, healthy lunch option.