Versatility is the name of the game, and Apple Cider Vinegar Coleslaw is the MVP. Fresh, crisp shredded veggies in a super simple cider vinegar marinade will have you wondering what you ever saw in creamy coleslaw. No mayo coleslaw is a perfect partner for sandwiches, but can also play the field as a side and a salad.
Make the dressing. Combine the vinegar, olive oil, honey, dijon mustard, salt, and pepper in a 1-cup measuring cup or lidded jar; whisk or shake until the ingredients are well combined.
Combine the cabbage, carrots, fennel, and parsley in a large mixing bowl. Pour the dressing over the vegetables, then toss until well combined.
Marinate at least 1 hour in the fridge, but ideally overnight. Place at room temperature for 30 minutes before serving to remove the chill.
Notes
Note 1. Use a mandoline or your food processor to shred the cabbage and carrots; pre-shredded is terrific as well! Just be sure to closely inspect for freshness.
Note 2. Thinly sliced fennel using a mandoline is perfect for this recipe. If your knife skills are sharp, thinly slice the fennel by hand.
Note 3. If you can't find, or don't care for, fennel, substitute with 2 stalks of thinly sliced celery.