Southern Coleslaw No 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!

TANGY SOUTHERN MUSTARD COLESLAW RECIPE

Steps:

• Combine the green cabbage, purple cabbage, onion, bell pepper, carrot, and celery in a large bowl and mix well.
• In a medium-size bowl, whisk together the apple cider vinegar, yellow prepared mustard, ketchup, sour cream, mayonnaise, salt, and cayenne pepper until smooth.
• Pour the dressing over cabbage mixture and stir to coat evenly.
• Chill at least 1 hour and serve.

SIMPLE CREAMY SOUTHERN COLESLAW RECIPE

Steps:

• Prep. First, read my article on The Science of Slawsome Slaw. Then decide how you want to cut the cabbage, carrot, and onion: Chopped, grated, or hashed and have at it. I prefer this recipe shredded or chopped.
• Salt. In a large strainer or colander, mix the cabbage, carrot, and onion with the salt and put it in the sink or over a bowl for an hour. The salt will draw out a lot of water that will otherwise dilute the dressing. Then rinse the mix with cold water to get rid of excess salt and pat dry. You can now hold it in the fridge for a day if you want.
• Dress. Whisk together the dressing in a large bowl. Add the cabbage, carrot, and onion mix. Taste, adjust seasonings, cover and chill for at least 1 hour if possible before serving.

SOUTHERN COLESLAW - NO MAYO

Steps:

• Place the tomato in a large bowl, and season with salt and pepper. Stir in the coleslaw mix and lime juice. Refrigerate for 10 minutes before serving.

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.

CREAMY COLESLAW DRESSING RECIPE - SOUTHERN & HOMEMADE

Steps:

• In a medium bowl whisk together mayo, vinegar, and sugar. Whisk in spices and poppy seeds until everything is well combined.
• To make coleslaw, add this to a 16oz bag of pre-cut cabbage or coleslaw mix.

SWEET COLESLAW

Steps:

• Whisk together the mayonnaise, sugar, vinegar, celery salt, and poppy seeds in a large bowl.
• Toss well with coleslaw mix.
• Chill at least 4 hours to let the cabbage soften and the flavors combine, but the longer it chills the better.

MUSTARD COLESLAW

Steps:

• For the Dressing: Whisk together mayonnaise, mustard, vinegar, sugar, hot sauce, and celery seeds in small bowl.
• For the Slaw: Combine cabbage and carrot in a large bowl. Sprinkle with sugar and salt and toss to combine. Let stand five minutes, then transfer to a large colander and rinse thoroughly under cold running water.
• Transfer vegetables to a salad spinner and spin dry. Alternatively, transfer to a large rimmed baking sheet lined with a triple layer of paper towels or a clean kitchen towel and blot mixture dry with more towels. Return to large bowl.
• Pour dressing over vegetables and toss to coat. Adjust seasoning to taste with salt, pepper, and/or sugar.

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.

HOMEMADE SOUTHERN COLESLAW RECIPE

Steps:

• Cut and shred cabbage into ⅛-inch thick slices that are about 2 inches long.
• Shred carrots by using a large food processor with the grating attachment or a cheese grater.
• In a medium-sized bowl whisk together the mayonnaise, mustard, vinegar, sugar, salt, and pepper.
• Add shredded cabbage, carrots, onion, and parsley to a large bowl.
• Pour dressing over the ingredients. Toss to coat.
• Refrigerate for at least an hour or up to overnight before serving. Serve chilled with additional fresh parsley and enjoy!

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.