Tangy Vinegar Coleslaw: A Mayo-Free Delight

Posted on

Craving a cool, crisp side dish to complement your next barbecue or picnic spread? Look no further than this fantastic mayo-free coleslaw recipe! This vibrant salad boasts all the classic coleslaw flavors you love, minus the added fat and calories of mayonnaise.

Here’s what you’ll need to whip up this delightful dish (minimum 1000 words, keep reading for detailed instructions!):

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


1 medium head of green cabbage (thinly shredded)

  • 1 small red onion (thinly sliced)
  • 1 large carrot (shredded)
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh dill

  • Dressing:

    1/4 cup plain Greek yogurt

  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1 teaspoon lemon juice
  • 1/2 teaspoon celery seed
  • Salt and freshly ground black pepper to taste

  • Instructions:

    1. Prepare the Vegetables: Shred the green cabbage using a mandoline, food processor, or a sharp knife. Aim for thin, uniform shreds. If using a knife, be sure to cut against the grain for easier chewing.
    2. Thinly Slice the Onion: Slice the red onion thinly. You can use a mandoline or a sharp knife for this step. Soaking the sliced onion in a bowl of cold water for 10 minutes can help remove some of the strong bite if desired. Drain thoroughly before adding to the coleslaw.
    3. Shred the Carrot: Shred the carrot using the coarse side of a box grater. Alternatively, you can use a food processor with the shredding attachment.
    4. Combine the Chopped Herbs: Roughly chop the fresh parsley and dill.
    5. Whisk the Dressing: In a medium bowl, whisk together the Greek yogurt, apple cider vinegar, Dijon mustard, olive oil, honey, lemon juice, and celery seed. Season with salt and freshly ground black pepper to taste.

    Assembling the Coleslaw:

    1. In a large bowl, combine the shredded cabbage, sliced onion, shredded carrot, and chopped herbs.
    2. Pour the prepared dressing over the coleslaw mixture and toss gently to coat all ingredients evenly.
    3. Taste and adjust seasonings as needed. You may want to add a touch more salt, pepper, or a squeeze of lemon juice to balance the flavors.
    4. Cover the bowl and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and the cabbage to soften slightly.

    Nutrition Facts (Per Serving):

    This recipe yields approximately 6 servings. Here’s a breakdown of the estimated nutritional information per serving (please note that values may vary slightly depending on the specific ingredients used):

    Calories: 80

  • Fat: 3g
  • Saturated Fat: 1g
  • Cholesterol: 5mg
  • Sodium: 120mg
  • Carbohydrates: 12g
  • Fiber: 3g
  • Sugar: 5g
  • Protein: 2g

  • Conclusion:

    This mayo-free coleslaw recipe is a fantastic option for those looking for a lighter, healthier alternative to traditional coleslaw. It’s packed with fresh vegetables, vibrant flavor, and a delightful tangy dressing. Perfect for potlucks, barbecues, or simply a refreshing side dish at home, this coleslaw is sure to become a crowd-pleaser!

    Frequently Asked Questions (FAQs):

    1. Can I use a different type of cabbage?

    Absolutely! While green cabbage is the most common type used in coleslaw, you can also use shredded purple cabbage, napa cabbage, or a combination of all three for a beautiful color variation.

    2. What substitutions can I make for the Greek yogurt?

    If you don’t have Greek yogurt on hand, you can substitute with another creamy, low-fat option such as unsweetened coconut yogurt, sour cream, or even mashed avocado.

    3. How long will this coleslaw keep in the refrigerator?

    Stored in an airtight container, this coleslaw will stay fresh for up to 3 days in the refrigerator. The cabbage may soften slightly over time, but the flavors will remain delicious.

    4. Can I make this coleslaw ahead of time?

    Yes, you can definitely prepare this coleslaw in advance. Just wait to add the dressing until about 30 minutes before serving to prevent the cabbage from becoming soggy.

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