No Mayo Coleslaw is a light, refreshing alternative to the traditional creamy slaw, making it perfect for those looking for a healthier or dairy-free option. This version features a tangy, vinegar-based dressing that combines the brightness of apple cider vinegar with a touch of sweetness and a hint of mustard for depth. The crisp, shredded cabbage and carrots provide plenty of crunch, making this coleslaw the ideal side dish for barbecues, sandwiches, or as a topping for tacos and pulled pork. It’s easy to make and stays fresh for days, allowing the flavors to develop beautifully.
Ingredients:
- 4 cups green cabbage, thinly sliced
- 2 cups red cabbage, thinly sliced
- 1 cup carrots, grated
- 1/4 cup apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1/4 teaspoon celery seeds (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the vegetables: In a large bowl, combine the sliced green cabbage, red cabbage, and grated carrots.
- Make the dressing: In a small bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, honey, celery seeds (if using), salt, and pepper until well combined.
- Toss the coleslaw: Pour the dressing over the cabbage and carrots, and toss until the vegetables are evenly coated. Taste and adjust the seasoning with more salt, pepper, or vinegar if needed.
- Chill (optional): For best flavor, refrigerate the coleslaw for at least 30 minutes before serving to allow the flavors to meld.
- Serve: Garnish with fresh parsley before serving. Enjoy as a side dish or as a topping for sandwiches or tacos.
This No Mayo Coleslaw is a crisp, tangy, and healthy alternative that’s perfect for any occasion, bringing fresh, vibrant flavors to your plate!
