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Photo of Vinaigrette coleslaw by WW

Vinaigrette coleslaw

1
Points® value
Total Time
15 min
Prep
15 min
Cook
0 min
Serves
12
Difficulty
Easy
Thinly slicing the vegetables makes this slaw versatile, ideal for a stand-alone side dish or as a topper for sandwiches and grilled meats and fish. Add in a thinly sliced jalapeño for a little hit of heat.

Ingredients

Shredded red cabbage

4 cup(s), or green cabbage

English cucumber

½ medium, thinly sliced

Red onion

½ medium, thinly sliced

Garlic

1 clove(s), thinly sliced

Green bell pepper

1 medium, thinly sliced

Carrots

1 medium, thickly shredded

Table salt

½ tsp

Black pepper

½ tsp

Sugar

2½ Tbsp

Apple cider vinegar

2½ Tbsp

Olive oil

1 Tbsp

Water

1 Tbsp

Dill

1 Tbsp, fresh, chopped (optional)

Instructions

  1. In a large bowl, combine the cabbage, cucumber, onion, garlic, green pepper, and carrot; set aside.
  2. In a small bowl, combine the remaining ingredients; pour over the vegetables and toss to mix and coat. Chill in the refrigerator, tossing once or twice, for about 1 hour.
  3. Serving size: about 3/4 cup

Notes

Make sure to toss the ingredients a couple times during the chilling process to distribute the vinegar-based dressing thoroughly and maximize flavor coverage.

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