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Coleslaw Recipe (No Mayo)

Coleslaw Recipe (No Mayo)
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Coleslaw is a classic side dish that brings refreshing crunch and vibrant flavors to any meal. This Coleslaw Recipe (No Mayo) is a light and tangy twist on the traditional version, making it perfect for summer picnics, barbecues, or cozy dinners with friends. Featuring a delightful blend of green and purple cabbage, crunchy carrots, and a zesty vinegar-based dressing, this coleslaw is not only visually appealing but also bursting with flavor. The absence of mayonnaise allows the natural crispness of the vegetables to shine through while providing a healthy option that everyone can enjoy. Serve it alongside grilled meats or as part of a hearty sandwich filling for an irresistible combination. Enjoy the symphony of textures and tastes in every bite!

Ingredients

Scale
  • 1/2 cup apple cider vinegar
  • 3/4 cup extra virgin olive oil
  • 2 tablespoons honey
  • 2 teaspoons whole celery seeds
  • 1 teaspoon kosher salt
  • 1 teaspoon black cracked pepper
  • 2 cups shredded carrots
  • 2 cups thinly sliced green cabbage
  • 2 cups thinly sliced purple cabbage

Instructions

  1. In a mason jar or mixing bowl, combine apple cider vinegar, olive oil, honey, celery seeds, kosher salt, and black pepper. Shake or whisk until well combined.
  2. Using a sharp knife or mandoline slicer, thinly slice both green and purple cabbage into ribbons.
  3. Shred the carrots using a box grater until you have about two cups.
  4. In a large mixing bowl, pour the dressing over the shredded cabbage and carrots. Toss gently with tongs until all ingredients are evenly coated.
  5. Let the coleslaw rest for at least 15 minutes before serving to allow flavors to meld.

Nutrition

Find it online: https://kitchenmealplan.com/coleslaw-recipe-no-mayo/