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No Mayo Cole Slaw

This healthier alternative to traditional restaurant style mayonnaise based coleslaw is really simple to make and much less soggy the next day.  As a side salad or a sandwich topper, this no-mayo version is much more flavorful thanks to the herbs and spices in Savory_0%Salt and Sizzle. If you like your claw on the spicier side kick in a pinch or 2 of cayenne. If in a time crunch or just hate cutting cabbage, pick up a bag of precut coleslaw usually located in the prepackaged salad section of your grocery store.

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No Mayo Cole Slaw
This healthier alternative to traditional restaurant style mayonnaise based coleslaw is really simple to make and much less soggy the next day. As a side salad or a sandwich topper, this no-mayo version is much more flavorful thanks to the herbs and spices in Savory_0%Salt and Sizzle. If you like your slaw on the spicier side kick in a pinch or 2 of cayenne.
Instructions
  1. To make the dressing, whisk together the mustard and vinegar in a small bowl, along with the seasonings. Add the oil a little at a time, whisking all the while.
  2. In a large bowl, combine the cabbage and toss with the dressing.
  3. Salt and pepper to taste and refrigerate until ready to serve. (It’s best to let the slaw rest for an hour or so to allow the flavors to mellow; the cabbage will also soften a bit and exude some juice. You can let it sit longer, up to 24 hours, if you like.)
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