Coleslaw Without Mayo Recipes

VINEGAR COLESLAW RECIPE (NO MAYO COLESLAW)

Steps:

• Add the shredded green cabbage, carrot and onion to a large bowl.
• In a smaller bowl, whisk together the apple cider vinegar, Dijon mustard, honey, olive oil, celery seed, salt and pepper to create the dressing. Taste the dressing and decide if you'd like to add more honey.
• Add about half of the dressing to the cabbage, onions and carrots and gently toss. Slowly add more dressing until you've reached your desired consistency.
• Serve and enjoy!

EASY NO-MAYO COLESLAW

Steps:

• Stir together vinegar, sugar, salt and pepper until well-combined and sugar is dissolved. I put everything in a jar and shake it really, really well.
• Place cabbage in a large bowl and pour vinegar mixture over it. Stir to combine.
• Let coleslaw sit for at least 30 minutes at room temperature, to let the flavors meld. You can also make it ahead and store it, covered, in the fridge for up to a day. Stir occasionally.
• Serve with pulled pork, BBQ chicken, fish tacos or as a grilling side.

NO MAYO COLESLAW RECIPE

Steps:

• To prepare the coleslaw: Place green cabbage, red cabbage, and carrot in a bowl.
• Stir in the onion, parsley, jalapeno, and celery seed. Give it a gentle toss to make sure that all the vegetables are equally distributed in the bowl.
• To make the dressing: Place olive oil, lemon juice, vinegar, garlic, salt and pepper in a mason jar. Close it with the lid and give it a shake.
• Drizzle the salad with the dressing and toss. Sprinkle it with walnuts and serve.

OUR BEST NO MAYO COLESLAW

Steps:

• Dressing: Shake Dressing ingredients in a jar.
• Toss! Place cabbage, fennel, apple and dill in a very large bowl. Pour over Dressing, toss well.
• Sprinkle with caraway seeds then toss again.
• Set aside for at least 1 hour to allow cabbage to wilt. Give it a good toss, then transfer to serving bowl and serve!
• Storage: Keeps perfecty for 3 to 4 days in the fridge. Dressing stops apple from going brown. Best to bring to room temperature before serving.

SWEET AND TANGY VINEGAR COLESLAW

Steps:

• In a large bowl, combine the coleslaw mix with the red onion, shredded red cabbage, and carrot. In a small bowl, whisk the canola oil, apple cider vinegar, sugar, caraway seeds, celery seed, kosher salt and freshly ground black pepper. Pour over the cabbage mixture and toss. Cover and refrigerate for 1 hour for flavors to blend.

EASY MEXICAN COLESLAW

Steps:

• In a large bowl, toss the colelsaw mix with the sliced onion and chopped cilantro. In a small bowl or jar with a fitted lid, mix the canola oil, lime juice, garlic, honey, cumin, oregano, coriander, hot sauce, kosher salt, and freshly ground pepper. Pour over the coleslaw mixture and toss. Refrigerate for 30 minutes before serving. This recipe is best eaten day of, but can be refrigerated overnight.

COLESLAW WITHOUT MAYO

Steps:

• Combine cabbage, pepper, celery, carrot, onion & sugar. Mix well and set aside.
• Combine vinegar, oil & salt in a saucepan, & bring to a boil.
• Pour over cabbage mixture and stir well.
• Cover and refrigerate 2-3 hours to chill.
• Drain most of liquid out before serving(there will be a lot).
• Enjoy!