Coleslaw Recipe No Mayo: Zesty & Refreshing!

Coleslaw. That classic side dish often relegated to soggy, mayonnaise-laden mediocrity. But what if I told you that coleslaw could be vibrant, tangy, and utterly delicious, all without a single dollop of mayo? This no-mayo coleslaw recipe is a game-changer. It’s light, bright, and bursting with flavor, making it the perfect complement to grilled meats, fish tacos, or simply enjoyed on its own as a refreshing salad. Ditch the heavy mayo and discover a coleslaw that’s actually craveable!

Why This Recipe Works

This recipe achieves the creamy, tangy flavor we love in coleslaw by using a clever combination of ingredients that perfectly balance sweetness, acidity, and a touch of richness. Here’s why it works so well:

• Tangy Vinaigrette: Instead of mayonnaise, we use a vibrant vinaigrette made with apple cider vinegar, Dijon mustard, and a touch of honey. This provides the necessary acidity to balance the sweetness of the vegetables and adds a delightful zing.
• Creamy Texture: While there’s no mayo, we achieve a creamy texture by using a small amount of Greek yogurt. The yogurt adds a richness and body to the dressing without the heaviness of mayonnaise. If you are vegan, you can substitute with a plant-based yogurt.
• Fresh Vegetables: The key to great coleslaw is using fresh, crisp vegetables. We use a combination of shredded cabbage, carrots, and red onion for a variety of textures and flavors. You can also add other vegetables like bell peppers or broccoli slaw for extra crunch.
• Flavor Infusion: Letting the coleslaw sit for at least 30 minutes (or even longer) allows the flavors to meld together and the vegetables to soften slightly, creating a more cohesive and flavorful dish.

Ingredients

• Cabbage: 1 small head green cabbage, shredded (about 6 cups)
• Carrots: 2 medium carrots, shredded
• Red Onion: 1/4 cup red onion, thinly sliced or finely chopped
• Apple Cider Vinegar: 1/4 cup
• Greek Yogurt: 2 tablespoons (or plant-based yogurt)
• Honey: 1 tablespoon (or maple syrup for vegan)
• Dijon Mustard: 1 teaspoon
• Celery Seeds: 1/2 teaspoon
• Salt: 1/2 teaspoon (or to taste)
• Black Pepper: 1/4 teaspoon (or to taste)
• Optional additions: 1/4 cup chopped fresh parsley, 1/4 cup sunflower seeds, 1/4 cup dried cranberries

Instructions

1. Prepare the Vegetables: Shred the cabbage and carrots using a knife, mandoline, or food processor. Thinly slice or finely chop the red onion.
2. Combine the Vegetables: In a large bowl, combine the shredded cabbage, carrots, and red onion.
3. Make the Dressing: In a separate small bowl, whisk together the apple cider vinegar, Greek yogurt (or plant-based yogurt), honey (or maple syrup), Dijon mustard, celery seeds, salt, and pepper until well combined.
4. Dress the Coleslaw: Pour the dressing over the vegetables and toss gently to coat evenly.
5. Chill and Serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. For best results, chill for at least an hour or even overnight. Taste and adjust seasonings as needed before serving. Add any optional additions just before serving.

Tips for Success

Follow these tips for the most delicious no-mayo coleslaw:

• Use Fresh Ingredients: The fresher the vegetables, the better the flavor and texture of your coleslaw.
• Shred Vegetables Evenly: Uniformly shredded vegetables ensure even distribution of flavor and texture.
• Don’t Overdress: Start with a smaller amount of dressing and add more as needed. You want the coleslaw to be coated, not swimming in dressing.
• Taste and Adjust: Taste the coleslaw after it has chilled and adjust the seasonings to your liking. You may need to add more salt, pepper, or honey depending on your preferences.
• Customize with Add-ins: Feel free to add other vegetables, herbs, or seeds to customize your coleslaw. Some popular additions include bell peppers, broccoli slaw, chopped parsley, sunflower seeds, and dried cranberries.
• Massage the Cabbage (Optional): For a softer coleslaw, you can lightly massage the shredded cabbage with a pinch of salt before adding the dressing. This helps to break down the cell walls and tenderize the cabbage.
• Make it Ahead: This coleslaw is even better the next day, as the flavors have more time to meld together. Just be sure to store it properly in the refrigerator.

Storage Instructions

Store leftover coleslaw in an airtight container in the refrigerator for up to 3 days. The coleslaw may become slightly softer over time, but it will still be delicious. It is not recommended to freeze coleslaw, as the texture will become mushy.

FAQ

Q: Can I use a different type of vinegar?

A: Yes, you can substitute apple cider vinegar with white wine vinegar or rice vinegar for a slightly different flavor profile. However, apple cider vinegar provides a nice balance of sweetness and acidity that works particularly well in this recipe.

Q: Can I use plain yogurt instead of Greek yogurt?

A: Greek yogurt is preferred because it’s thicker and adds more creaminess to the dressing. Plain yogurt can be used, but the dressing may be a bit thinner. You may want to use a bit less vinegar if using plain yogurt.

Q: Is this recipe vegan?

A: To make this recipe vegan, substitute the Greek yogurt with a plant-based yogurt and the honey with maple syrup or agave nectar.

Q: Can I use pre-shredded cabbage?

A: Yes, you can use pre-shredded cabbage to save time. However, freshly shredded cabbage will have a better texture and flavor.

Q: How can I make this coleslaw spicier?

A: You can add a pinch of red pepper flakes to the dressing or include some thinly sliced jalapeño peppers in the coleslaw.

Conclusion

This no-mayo coleslaw recipe is a refreshing and flavorful alternative to the traditional mayonnaise-laden version. It’s easy to make, customizable, and perfect for any occasion. Whether you’re looking for a healthy side dish or a light and flavorful salad, this coleslaw is sure to become a new favorite. So, ditch the mayo and embrace this zesty and vibrant recipe. Your taste buds (and your waistline) will thank you!