My trusty Better Homes and Gardens: New Cook Book includes a recipe for a Vinaigrette Coleslaw which I love. It’s super easy, delicious, and much healthier than mayo laden coleslaw. I love coleslaw, but I’m not that crazy about mayonnaise – especially when we’re outdoors and it’s not being refrigerated. Call me crazy, I’m just a little worried about spoiled mayonnaise.
I grow a lot of cabbage in my garden this No-Mayo cole-slaw, along with homemade sauerkraut, is one of my go-to recipes for using up cabbage.
No Mayo Cole Slaw
No Mayo Cole Slaw
- 3 Tbs cider vinegar
- 2 Tbs sugar (I use raw sugar or honey)
- 1/4 tsp salt
- 1/8 to 1/4 tsp freshly ground pepper
- 4 cups shredded green and/or red cabbage
- 1 cup shredded carrot (2 medium)
- 1/4 cup thinly sliced green onion
- To make the vinaigrette dressing, combine vinegar, sugar, oil, and spices in a screw-top jar. Cover and shake well.
- In a large bowl combine the shredded veggies. Pour the vinaigrette over the cabbage mixture. Toss to coat.
- Cover and chill 2 to 24 hours. This is an important step - it softens the cabbage and makes it taste better.
I use whatever cabbage I happen to have on hand – and the slaw pictured above was made with red and green cabbage, but you can make it with just green cabbage if you want, too. But really, aren’t the colors pretty in the cole-slaw made with red cabbage?? I love the way it looks! Here’s the recipe, which I adapted from the cookbook linked above.:
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Do you like cole-slaw? Mayo or no mayo? What’s your preference?