Guide To Make Easy Coleslaw Recipe Without Mayo Quick

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Craving a refreshing and flavorful side dish that’s quick to whip up? Look no further than this easy no-mayo coleslaw recipe! This classic coleslaw gets a healthy twist by swapping out the mayonnaise for a tangy vinaigrette dressing. It’s perfect for summer barbecues, potlucks, or a light lunch on its own.

This recipe yields about 4-6 servings and takes about 15 minutes to prepare.

The Easiest No-Mayo Coleslaw
The Easiest No-Mayo Coleslaw

Ingredients:

1 medium head of green cabbage, thinly sliced (about 8 cups)

  • 1 small red onion, thinly sliced (about 1 cup)
  • 1 cup shredded carrots
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh dill (optional)
  • 1/4 cup chopped fresh cilantro (optional)

  • Dressing:

    3 tablespoons olive oil

  • 2 tablespoons apple cider vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon honey (or maple syrup for a vegan option)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste

  • Instructions:

    1. Prepare the vegetables: In a large bowl, combine the sliced cabbage, red onion, and carrots. Toss well to distribute evenly.
    2. Add the herbs: Stir in the chopped parsley, dill (if using), and cilantro (if using).
    3. Make the dressing: In a separate bowl, whisk together the olive oil, apple cider vinegar, lemon juice, honey, Dijon mustard, and oregano. Season with salt and pepper to taste.
    4. Combine the salad and dressing: Pour the dressing over the cabbage mixture and toss to coat evenly.
    5. Refrigerate: Cover the bowl and refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld. This step helps soften the cabbage slightly.
    6. Serve: Enjoy your no-mayo coleslaw chilled!

    Nutrition Facts (per serving)

    Calories: 120

  • Fat: 6g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 40mg
  • Carbohydrates: 15g
  • Fiber: 4g
  • Sugar: 6g
  • Protein: 2g

  • Please note: These are approximate nutrition facts and may vary depending on the specific ingredients you use.

    Conclusion:

    This easy no-mayo coleslaw is a delicious and versatile side dish that’s perfect for any occasion. It’s light, refreshing, and packed with flavor. Plus, it’s a great way to sneak in some extra veggies!

    FAQs:

    1. Can I use a different type of cabbage?

    Absolutely! You can use a combination of green and red cabbage for a vibrant color contrast. Savoy cabbage offers a slightly looser texture compared to green cabbage, while Napa cabbage will result in a more delicate slaw.

    2. What can I substitute for the apple cider vinegar?

    If you don’t have apple cider vinegar on hand, you can use white wine vinegar or rice vinegar. However, the apple cider vinegar adds a touch of sweetness that complements the other flavors well.

    3. Can I make this coleslaw ahead of time?

    Yes, you can! This coleslaw actually tastes even better after it sits in the refrigerator for a few hours, allowing the flavors to develop. Just be sure to store it in an airtight container to prevent browning. It will keep well in the fridge for up to 3 days.

    4. How can I make this coleslaw vegan?

    Simply substitute the honey with maple syrup in the dressing for a vegan-friendly option.

    5. What can I add to this coleslaw for extra flavor?