Vinegar Coleslaw

Serves 6


  • 3 cups shredded green cabbage (about ½ small head)
  • 3 cups shredded carrots (about 3 large carrots)
  • ¼ cup white vinegar
  • 2 Tbsp honey
  • 1 Tbsp Dijon mustard
  • Salt and pepper to taste
  • Chopped fresh chives to garnish


  • Combine vinegar, honey and dijon in a large serving bowl and mix well to combine Add the cabbage and carrots and toss well.
  • Cover and refrigerate for at least 1 hour.
  • To serve, top with chopped fresh chives.
Pairs well with:
Bogle Chenin Blanc
United States