If you’re looking for an alternative to the typical creamy fat-laden coleslaw, this Oil-Free Cabbage and Apple Slaw will delight you!
The sweetness of the apples is a nice compliment to the tartness of the vinegar. I used a combination of a cilantro balsamic and apple cider vinegar, but you could use either one alone or any other of your favorite kinds of vinegar. I’m in love with California Balsamics vinegar so check them out if you haven’t already done so. (I’ll put a link to their website in the recipe notes.) If you use just straight vinegar and no balsamic, you’ll want to add a little bit of sweetener to cut the sharpness of the acid. Maple syrup works well for this.
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