Forget mayonnaise based coleslaws! This Tarragon Vinaigrette Coleslaw has a sweet-tangy flavor. With apple cider vinegar, honey, tarragon and more.
A funny thing happens when you successfully grow a lot of cabbage: you have to find a lot of ways to eat it. Turns out six heads — and the assorted regrowths we’re experimenting with — is a lot. As much as my kids and I adore boiled cabbage, there’s only so much you can eat before you want something different. For taste bud sanity and all.
Fortunately, green cabbage is a pretty versatile (and healthy!) vegetable. It can be braised, roasted, stir-fried, stuffed and so much more. Raw or cooked, cabbage is also really good for you. According to World’s Healthiest Foods, it’s an excellent source of vitamin C and vitamin K.
Recently, we’ve had it as part of a dinner with smoked salmon, in rice bowls, boiled and part of this salad (a coleslaw).
One of my favorite ways to enjoy cabbage is in a vinaigrette-based coleslaw. Although mayonnaise-based coleslaws are tasty and traditional, oil and vinegar or vinaigrette based ones are a great alternative. Refreshing as a summer salad served with a great burger, they can be so easy to whip up too. This recipe will take you minutes to toss together and then it just needs to sit for an hour for the flavors to come together.
Tarragon Vinaigrette Coleslaw has a sweet-tangy taste thanks to the apple cider vinegar, honey, tarragon and more that comprise the dressing. And it has only a few ingredients — which you may already have in your pantry and fridge.
You start by thinly shredding the cabbage and grating the carrots. Then you mix all that together. Whisk together the vinaigrette, and then pour all over the salad. Toss together.
Then just cover, chill to let the flavors mingle and enjoy.
Good recipes don’t have to be complicated. Moreover, making a salad like this can be a boon for the coming days — once made, it can feed your family for several meals over a week. Now, isn’t that easy?
- 1 green cabbage, quartered and thinly sliced (discard core)
- 4 carrots, shredded
- 2/3 cup apple cider vinegar
- 1/4 cup olive oil
- 2 tbsp honey
- 2 tsp salt
- 1 tsp dried tarragon
- 1/2-1 tsp ground black pepper
- In a large mixing bowl, combine the cabbage and carrots.
- In a small mixing bowl, whisk together the apple cider vinegar, olive oil, honey, salt, tarragon and black pepper.
- Pour the vinaigrette mixture over the cabbage mixture and stir well. Cover and chill for at least an hour before serving.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.