No Mayo Coleslaw
No Mayo Coleslaw is what I reach for when I want crunch without the heaviness. Crisp cabbage with a sharp vinegar bite. A zippy dressing bursting with flavor and a little sweet heat. It’s the kind of coleslaw you’ll crave when creamy just feels like too much.
Servings 8
Calories 131kcal
Ingredients
- ½ medium cabbage shredded (red, green or a blend)
- 2 medium carrots peeled and grated or julienned
- ½ red onion diced or sliced thin
- ¼ cup fresh chopped parsley
- ¼ cup pepitas or sunflower seeds
Coleslaw Dressing
- ⅓ cup extra virgin olive oil
- ¼ cup rice wine vinegar or apple cider vinegar
- 2 tablespoons spicy mustard
- 2 tablespoons sugar or sugar alternative
- ½ teaspoon minced garlic
- ¼ teaspoon cayenne pepper omit if you don’t like heat
- ½ teaspoon sea salt
- ¼ teaspoon fresh ground pepper
Instructions
- In a large bowl, combine cabbage, carrots, red onion, parsley, and pepitas.
- In a blender combine olive oil, rice wine vinegar, mustard, Swerve, garlic, cayenne pepper salt, and pepper.
- Process until smooth.
- Toss the coleslaw dressing with the cabbage mixture. Refrigerate until ready to serve.
Notes
Using a calorie-free sugar alternative reduces the calories per serving to about 120.
Variations
- For Mexican Coleslaw without Mayo, use lime juice in place of vinegar and cilantro in place of parsley. Add a seeded diced jalapeño or ⅓ cup diced pickled jalapeños. (If you go that route I'd toss a bit of the jalapeño brine into the dressing.)
- Add 1 tablespoon Sriracha, 2 teaspoons of fish sauce and 2 teaspoons toasted sesame oil. In place of the pepitas, top with sesame seed.
- Add 1 teaspoon celery salt and ½ teaspoon dry mustard.
Nutrition
Calories: 131kcal | Carbohydrates: 9g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.001g | Sodium: 209mg | Potassium: 191mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2791IU | Vitamin C: 25mg | Calcium: 37mg | Iron: 1mg