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Coleslaw Without Mayo

A refreshing vinegar-based coleslaw that retains the crunch and vibrant colors of vegetables, perfect for summer picnics and BBQs.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

For the coleslaw
  • 1 medium head green cabbage Shredded
  • 1 cup purple cabbage Shredded
  • 2 medium carrots Shredded
  • 1 cup apple Cored and sliced (optional)
For the dressing
  • 1/2 cup apple cider vinegar Or other preferred vinegar
  • 2 tbsp honey Or maple syrup for sweetness
  • 1 tbsp Dijon mustard For flavor depth
  • 1 tsp celery seeds Optional
  • 1/4 cup olive oil To balance the acidity

Method
 

Preparation
  1. Shred the green cabbage, purple cabbage, and carrots into a large mixing bowl.
  2. If using, core and slice the apple and add it to the bowl.
  3. Sprinkle the shredded vegetables with salt and let them sit for 20 minutes to wilt and draw out moisture.
Dressing
  1. In a separate bowl, whisk together the apple cider vinegar, honey, Dijon mustard, celery seeds, and olive oil until well combined.
Mixing
  1. After 20 minutes, rinse and drain the wilted cabbage.
  2. Pour the dressing over the cabbage mixture and toss well to coat evenly.
  3. Let the coleslaw chill in the refrigerator for at least 30 minutes before serving.

Notes

This coleslaw without mayo can be customized by adding fruits like apples or pineapple and topped with nuts or seeds for extra crunch. Use the salt wilt technique to keep ingredients crisp.