Cole Slaw With The Least Mayo Recipes

COLE SLAW - NO MAYO

Steps:

• shred the cabbage into a large bowl.
• in separate bowl, prepare the dressing by mixing the vinegars, dijon mustard, sugar, celery seed, caraway seed, and pepper. mix well.
• pour over cabbage and mix well. serve chilled.

LIGHT AND TART COLE SLAW (LOW MAYO)

Steps:

• Combine shredded cabbage and diced apples in bowl.
• Separately mix the rest of the ingredients in a cup and adjust spice or salt to taste.
• Pour liquids over cabbage and stir.
• Cover with lid and store in fridge for 1-4 hours prior to serving, stirring occasionally (or just flip the bowl upside down to mix).

COLE SLAW WITH THE LEAST MAYO

Steps:

• Mix the cabbage, carrots and salt well. Let sit for an hour and squeeze away the resulting salt water.
• Stir in the mayo, Dijon mustard, sugar, vinegar, pepper, and salt to taste.

TRADITIONAL CREAMY COLESLAW

Steps:

• Whisk mayonnaise, sugar, rice wine vinegar, lemon juice, horseradish, onion powder, dry mustard, celery salt, salt, and black pepper in a large mixing bowl, stirring to dissolve sugar. Fold coleslaw mix into dressing. Cover bowl and refrigerate 1 hour before serving.

COLESLAW-NO MAYO

Steps:

• Combine the cabbage, carrots, radishes, green bell pepper, and green onions in a large bowl.
• Combine the ketchup, sugar, vinegar, oil, salt, mustard and celery seed in a small saucepan. Bring to a boil, stirring constantly so sugar dissolves and all ingredients mix well.
• Pour over the cabbage mixture and stir to coat.
• Cover and chill in the refrigerator. It is best to wait at least 2 hours before eating so the flavors develop. More chilling time makes it even better.