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No Mayo Cole Slaw

If you’re wondering how to make coleslaw without mayo, it’s your lucky day. I’ve been making this quick and easy coleslaw recipe – no mayo – for years. It’s my go-to slaw recipe and I know you will love it too.

coleslaw without mayo

Delicious No Mayo Coleslaw Recipe for Your Next BBQ

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 adapted that recipe by making a few changes that I think makes it taste better. Instead of the sugar in the original recipe, I changed it to honey. I also upped the salt and think the addition of sesame seeds is a nice improvement.

coleslaw no mayo

Coleslaw without Mayo

I grow a lot of cabbage and carrots in my garden this No-Mayo coleslaw, and I’m always looking for creative ways to use them both. This vinegar based coleslaw is perfect on pulled pork, pulled chicken, and makes a great hot-day side dish.

Here’s how to make this coleslaw recipe – no mayo!

What I love most about this recipe is that it is so quick, especially if you have a food processor.

Using that handy-dandy kitchen appliance, you can easily shred the cabbage and carrots in minutes. If you don’t have a food processor, you can always buy pre-shredded slaw mix and make it that way too.

The dressing comes together super quickly too. I just measure out the vinegar first, then the oil, and finally the honey, right in the same angled liquid measuring cup. Measuring the honey after the oil helps it come out of the measuring dish easier that it would if you measured in a different order because the oil coats the measuring cup and makes the honey slide right out.


Putting all dressing ingredients in a screw-top jar makes combining the dressing so easy. Just shake for about 30 seconds and you’re good to go!

coleslaw recipe no mayo

A note about the cabbage and carrots

This recipe calls for green cabbage, but you can use red cabbage too. I grow both in my garden and use whichever I happen to have on hand.

Did you know that carrots come in all colors? They are so fun. You can use traditional orange carrots, but if you see purple or yellow carrots at the farmer’s market, don’t be afraid to use them either! They taste delicious and I guarantee your kids will be fascinated by them!

Mayo Free Cole-Slaw

Yield: 5 cups

No Mayo Cole Slaw

No Mayo Cole Slaw
Prep Time 10 minutes
Additional Time 2 hours
Total Time 2 hours 10 minutes

Ingredients

Instructions

  1. To make the vinaigrette dressing, combine vinegar, sugar, oil, and spices in a screw-top jar. Cover and shake well.
  2. In a large bowl combine the shredded veggies. Pour the vinaigrette over the cabbage mixture. Toss to coat.
  3. Cover and chill 2 to 24 hours. This is an important step - it softens the cabbage and makes it taste better.
  4. Enjoy!

Notes

While you don't have to chill this recipe for two hours prior to serving, it will taste a lot better if you give the flavors time to meld! This is a great recipe to make ahead, up to 24 hours before!

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Nutrition Information:

Yield:

10

Serving Size:

1/2 cup

Amount Per Serving: Calories: 60 Total Fat: 3g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 0mg Sodium: 78mg Carbohydrates: 9g Fiber: 2g Sugar: 6g Protein: 1g
Nutritional data is not always correct.
coleslaw without mayo recipe

Here are a few more recipes you might like:

Homemade Ranch Dressing from Scratch

Pulled Chicken in the Slow Cooker

Perfect Greek Chicken Marinade

Delicious New Orleans Muffuletta Sandwich Recipe

Do you like coleslaw? Mayo or no mayo? What’s your preference?

The Perfect Refined-Sugar Free Southern Cornbread Recipe

Homemade southern cornbread was a staple in my grandma’s Arkansas kitchen and we ate it all the time. If you’re looking for delicious and refined-sugar-free healthy cornbread, you’ll love this easy recipe!

The Perfect Refined-Sugar Free Southern Cornbread Recipe

*This post contains affiliate links which means I earn a small commission on your purchase.*

Refined Sugar Free Southern Cornbread Recipe

When I was young, I didn’t appreciate the bean soup my grandma served us, but I always enjoyed her cornbread. A homemade cornbread is a real treat, especially when you use an easy southern cornbread recipe, like I’m sharing today!

Now I know that the perfect cornbread recipe can be a hot topic. Should it be sweet or not? Crumbly or not? I guess it all boils down to personal preference, but this recipe more closely resembles how I’ve seen cornbread prepared in the south. I’ve had “cornbread” here in Iowa and I do not consider it true cornbread. They best way to describe it is moist and cakey. Ick!

refined sugar free cornbread

This cornbread is flavorful, yet crumbly. I do add a few tablespoons of honey to give it a slight hint of sweet, but it could not be described as cake-sweet. It’s a family favorite recipe and I hope you like it!

Ingredients for this healthy cornbread recipe

You’ll get a better result if you use better ingredients. I grind my own corn meal and flour in my Nutrimill grain mill. While I think there are a lot of benefits to grinding your own flours, you certainly don’t have to. I would recommend that you buy a high quality corn meal flour though – Bob’s Red Mill makes a nice medium ground cornmeal that I like. I also recommend using aluminum-free baking powder (Rumford is my preferred brand) and buttermilk as well. If you don’t have buttermilk, easily make your own by combining 1 TBS with enough milk to make a cup! Super easy.

the perfect southern cornbread recipe, refined sugar free

Overall, this recipe is really easy. Mix the dry ingredients, fold in wet ingredients, bake in a cast iron skillet in a hot oven. Using bacon grease to oil the skillet gives the cornbread a little bit of bacon flavor – highly recommend! By the way, here’s the super easy way I save bacon grease and a ton of uses for it!

Here’s the easy peasy recipe! Try it and I bet you’ll never go back to a pre-bought mix!

Easy Cornbread Recipe

Yield: 8 servings

Refined Sugar Free Southern Cornbread

Refined Sugar Free Southern Cornbread

If you're looking for delicious and refined-sugar-free healthy cornbread, you'll love this easy recipe!

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 1 cup flour {I use freshly ground hard white wheat}
  • 1 cup cornmeal {I use freshly ground blue cornmeal}
  • 3 TBS raw honey
  • 1 TBS baking powder
  • 1 tsp salt
  • 1 TBS bacon grease
  • 2 eggs, beaten
  • 1 cup buttermilk
  • ¼ cup melted butter

Instructions

  1. Preheat over to 450F. In a medium bowl, stir together flour, cornmeal, sugar, baking powder, and salt. Set aside.
  2. Melt 1 TBS bacon grease in a round cast iron skillet. If you don't want to use bacon grease, you can also use butter.
  3. In a small bowl, combine eggs, milk, and butter. Add to the flour mixture and stir until just mixed.
  4. Pour into the hot skillet and bake for 15-20 minutes.
  5. Serve with honey and or butter. Enjoy!

Notes

If you don't have buttermilk, make it quickly by putting one TBS vinegar in your one cup measuring cup. Then fill with milk. Let it sit for 5 minutes, and you have homemade buttermilk.

So now the biggest question is – what’s the perfect topping for cornbread? Butter? Honey? Or, something else??

cast iron southern cornbread from scratch

If you liked this easy cornbread recipe, you might like these recipes too:

Wilted Lettuce Salad with Hot Bacon Dressing

How to Store Bacon Grease & 12 Ways to Use It

How to Make Whole Wheat Bread with a KitchenAid

Great Grandma Shafer’s Amazing Strawberry Shortcake

Delicious & Easy Mint Chocolate Cheesecake Bars

Featuring a delicious chocolate graham cracker crust for cheesecake, these easy mint chocolate cheesecake bars are a huge hit! No springform pan or fuss required.These easy cheesecake bars are always a huge hit and perfect for a large crowd!

peppermint-sheet-pan-cheesecake

Delicious & Easy Mint Chocolate Cheesecake Bars

This recipe for Delicious & Easy Mint Chocolate Cheesecake Bars is for you if you love homemade cheesecake but hate the fuss of spring form pans and cracking cakes! It’s easy and makes either one big sheet pan dessert, or two 9x13s, so you can eat one and freeze the other for another day!

My family always begs me to make cheesecakes, but I rarely do. Primarily, I don’t want to find my spring form pan and deal with the disappointment of another cracked cheesecake. Luckily, this recipe is much easier than a traditional cheese cake. Rest assured, though, it certainly doesn’t sacrifice taste! Three simple steps will have this wonderful sheet pan cheesecake on your table without too much effort.

chocolate-peppermint-sheet-pan-cheesecake

Let’s Make these Easy Cheesecake Bars

First, gather tools and ingredients. You’ll need either a sheet pan (18 x 13), these are my favorite, or two 9×13 pans for this recipe. You’ll also need parchment paper. I like the brand If You Care’s Unbleached & Chlorine Free variety. It also helps to have a food processor and a stand mixer, though neither are necessary. Make sure you let the cream cheese come to room temperature for about an hour or so before you’re ready to mix it or it won’t cream as nicely.

Easy Graham Cracker Crust for Cheesecake

It’s easy to make a delicious graham cracker crust for cheesecake.The crust is just crushed chocolate graham crackers combined with melted butter and pre-baked for about 5 minutes. And if you line the sheet pan with parchment paper, the cheesecake bars come off the pan effortlessly.

bake-the-crust-and-add-the-cheesecake

Make the cheesecake batter

To make the cheesecake batter, I busted out my Kitchen Aid stand mixer  and creamed the cheese and sugar before adding eggs one at a time. Finally, add the extracts and the mint candy pieces and pour the mix onto the crust. Bake at 350 degrees for 40 minutes or until the middle has just set. After the cheesecake has baked, let it cool for 15 minutes, and then put it in the fridge for at least three hours.

bake-the-cheesecake-cook-then-add-the-ganache

Make the ganache

While your lovely cheesecake is cooling, make an easy ganache.  Yes, I made a ganache – doesn’t that sound fancy?! No, it’s not hard, don’t worry. 🙂 Just make sure you coarsely chop a cup of chocolate chips before adding hot cream. I used my food processor to chop the chocolate – easy peasy. Let the cream and chocolate mix sit for ten minutes, and then stir until the chocolate is melted. That’s it! After the cheesecake is completely cooled, spread the ganache on top.

cheesecake-with-chocolate-ganache

By the way, don’t let your son drop a grapefruit on the cheesecake after you’ve nicely smoothed out the ganache or it will look terrible. You can just trust me on that one. I was NOT a happy mama and I didn’t display very nice mama skills after that happened. How many times does a person have to tell her kids not to throw balls {or anything resembling balls} in the house?!

chocolate-peppermint-sheet-pan-cheesecake-vertical

Here’s the printable recipe

Yield: 40 squares

Mint Chocolate Cheesecake Bars

Mint Chocolate Cheesecake Bars

An easy and delicious cheesecake bar recipe - no spring-form pan or fuss required!

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

For the crust:

  • 3 cups crushed chocolate graham crackers
  • 10 TBS butter, melted

For the cheesecake

  • 6 - 8 oz packages cream cheese, room temperature
  • 6 eggs
  • 1 1/2 cups raw sugar
  • 1 1/2 tsp pure vanilla extract
  • 1 1/2 tsp peppermint extract
  • 1 cup crushed peppermint candies

For the ganache

  • 1 cup heavycream
  • 1 cup finely shredded semi-sweet chocolate, chocolate chips work fine

Instructions

  1. Preheat oven to 350 degrees.
  2. To make the crust, combine melted butter and graham cracker crumbs. Firmly press on a sheet pan (or two 9 x 13 if desired) covered with parchment paper.
  3. Bake at 350 degrees for 5 minutes, remove from oven.
  4. To make the cheesecake, combine cream cheese and sugar in a stand mixer over medium speed. Slowly add eggs one at time until combined.
  5. Add the extracts and candies and mix one last time.
  6. Pour the cheesecake batter on the crust and bake for 40 minutes or until center is almost set. Cool to touch, then refrigerate for at least 3 hours.
  7. To make the ganache, shred 1 cup of semi-sweet chocolate. I ran a cup a chocolate chips through my food processor, but if you have mad knife skills, feel free to use your knife to chop.
  8. Heat one cup a cream over medium high heat until just boiling. Then, pour cream over chocolate in a heat safe bowl.
  9. Let the cream and chocolate sit for 10 minutes. After 10 minutes are up, stir the mixture until a nice ganache forms. Top the cheesecake with the ganache. Put the cheesecake back in the fridge for another 15 minutes or so.
  10. Finally, cut into bars (roughly 2" x 2") and top with a few more candies, if desired
  11. Store leftovers in the fridge.

Nutrition Information:

Serving Size:

1

Amount Per Serving: Calories: 4381 Total Fat: 271g Saturated Fat: 167g Cholesterol: 751mg Sodium: 2317mg Carbohydrates: 438g Sugar: 410g Protein: 60g

If you liked this recipe for easy cheesecake bars, you might like these recipes too:

Busy Week Night Greek Salmon Sheet Pan Dinner

Easy Instant Pot Dessert Recipes

Delicious Pumpkin Cheesecake

I hope you like these mint chocolate cheesecake bars! It is a new family favorite. Happy baking!

Cream Cheese & Parmesan Asparagus Spears Recipe

Fresh asparagus is one of the finest treats of spring. While my favorite way to eat asparagus is an easy roast in the oven, these Cream Cheese & Parmesan Asparagus Spears make a lovely treat for a more formal table.Asparagus Spears with Cream Cheese & Parmesan

*This posts contains affiliate links which means I earn a small commission on your purchase.*

Cream Cheese & Parmesan Asparagus Spears

ingredients for cream cheese and parmesan asparagus spears

Puff pastry, fresh asparagus, cream cheese, Parmesan, and egg are all the ingredients you need to make this crowd pleaser. If helps if the cream cheese is at room temperature, but the puff pastry rolls out better if it’s cold.

prepping the asparagus spears

To make these delicious little spears, roll out the puff pastry, spread cream cheese on it, and cut it into thin strips. Trim the bottom of the asparagus, and peel a little bit if the spears are really fat.  Then, simple roll one sprig of asparagus around the puff pastry. Once all of the pasty is used, brush a little egg on the spears, and then sprinkle parmesan cheese on top. Bake in a 400 degree oven for 12-15 minutes, or until the pastry is golden brown. By the way, if you need a nice baking sheet, I love these half baking sheets from Nordic Ware! I use them for everything – love them for sheet pan dinners. My favorite micro-plane also comes in very handy, as does this pizza cutter.asparagus spears

Your guests will love this easy recipe. It makes a great side dish or a nice appetizer too. Here’s your printable recipe for this delicious side dish or appetizer.

cream cheese and parmesan aspargus cigars

Cream Cheese & Parmesan Asparagus Cigars Recipe

Cream Cheese & Parmesan Asparagus Cigars Recipe

Ingredients

  • 5 ounces puff pastry sheets
  • flour for dusting
  • 10 pieces asparagus
  • 1-2 ounces cream cheese
  • one egg, beaten
  • 2 TBS parmesan cheese

Instructions

  1. Preheat oven to 400 degrees.
  2. Roll the puff pastry sheet out into a 10" x 6" rectangle.
  3. Cover with cream cheese.
  4. Cut the sheet into 10 thin strips.
  5. Roll each strip around one spear of asparagus.
  6. Brush with egg and top with parmesan cheese.
  7. Bake for 10-15 minutes.

Nutrition Information:

Serving Size:

1

Amount Per Serving: Calories: 729 Total Fat: 51g Saturated Fat: 18g Cholesterol: 37mg Sodium: 961mg Carbohydrates: 51g Sugar: 5g Protein: 15g

Like this recipe for Cream Cheese & Parmesan Asparagus Spears? You might also like these fun spring recipes as well.

Strawberry & Rhubarb Crisp

Strawberry Yogurt Cupcakes

My Grandmas’s Secret Strawberry Shortcake Recipe

Homemade Fruit Popsicles – Fla-vor-ice healthified

What’s your favorite way to eat asparagus? Enjoy this recipe!

Cream Cheese & Parmesan Asparagus Spears