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Coleslaw Without Mayonnaise

A zesty, tangy coleslaw that celebrates crunchy textures without the heaviness of mayo, perfect for summer meals.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Vegan
Calories: 70
Ingredients Method Notes

Ingredients
  

Coleslaw Base
  • 1 medium head cabbage, shredded Use green or red cabbage based on your preference.
  • 1 cup carrots, shredded Add for sweetness and color.
  • 1 cup broccoli stems, shaved Optional, for extra crunch.
Dressing Options
  • 1/3 cup apple cider vinegar For a classic flavor.
  • 2 tablespoons honey Balances the acidity.
  • 1 tablespoon mustard Adds a beautiful kick.
  • 2 tablespoons olive oil For a smoother dressing.
  • 1 diced jalapeño Optional, for heat.
  • 1/4 cup chopped cilantro For freshness in the spicy version.
Mix-Ins
  • 1 cup apple slices, thinly sliced For a hint of sweetness.
  • 1/2 cup toasted sesame seeds For an added nutty flavor.

Method
 

Preparation
  1. Shred cabbage and carrots. If using, shave broccoli stems.
  2. In a large bowl, combine the cabbage, carrots, and any additional mix-ins.
Make the Dressing
  1. In a separate bowl, whisk together vinegar, honey, mustard, and olive oil until well combined.
  2. If making a spicy version, add diced jalapeño and chopped cilantro.
Toss and Chill
  1. Pour dressing over the cabbage mixture and toss to coat.
  2. Let it sit for at least 30 minutes in the refrigerator to allow flavors to meld.
  3. Serve chilled and enjoy!

Notes

Store leftovers in an airtight container for up to 3-5 days. To revive texture, add fresh ingredients before serving leftovers.