Balsamic Coleslaw

Balsamic Coleslaw

mercyp 15

"This is a great quick side dish that is not the same old ho-hum cole slaw!"

Ingredients 25 m {{adjustedServings}} servings 20 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 20 kcal
  • < 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 4.7g
  • 2%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 209 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Heat a large skillet over medium-high heat. Spray with cooking spray.
  2. Cook the cabbage, red cabbage, and carrots in the hot skillet until they begin to soften, about 2 minutes. Stir in the garlic powder, onion powder, salt, and pepper. Continue to cook and stir until cabbage and carrots are soft, 8 to 10 minutes. Stir balsamic vinegar into the cabbage mixture just before removing from heat.
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Reviews 17

  1. 19 Ratings


This was a really easy recipe! I was looking for a warm slaw to go with hot corned beef sandwiches and the balsamic vinegar sold me. The only change I made was using fresh onion (1/4 small, chopped) instead of onion powder and one clove garlic, crushed instead of powdered. (I had them laying around, so...!) It was marvelous on the sandwiches - similar to a sauerkraut, but better!


YES! It WAS like an eggroll without the wrapper! So I nuked a few whole cabbage leaves to soften them, then added some chopped boiled shrimp to the cabbage "slaw" and wrapped the mixture in the leaves. Another nuking to heat the whole thing up and it was FABULOUS! Carb-free eggrolls! Whoda think it!


I wanted to like this, but I didn't :( Here at Casa Moi, it means a possible 2 things when someone tastes their food and reaches for the hot sauce. A: They just like hot sauce or B: Something ain't right!. Tonight it was B; husband tasted it, eyeballed it speculatively, hot sauced it, and proceeded to finish his huge serving (not with gusto--but with the grim determination of a man who knows he must eat his vegetables.) So I tasted it, and lacking grim determination, I could not eat mine. The ratio of salt:vegetables is too salty for me, and I guess I don't much enjoy balsamic vinegar either. So I'm giving it a 3, which in my book means: May be fine for some tastes, and cooking times/measurements are not blatantly wrong. Just not our thing I guess! Thank you for the recipe :)