We love this no mayo coleslaw. Coleslaw is something that I genuinely look forward to on Taco Tuesdays. I love it because its crunchy, juicy and so good with just about anything. I am someone who loves this so much. But, wait. Here is the twist. My H hates this because it has mayo. What is the solution? Make one that is free from mayo.
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There is another twist. Did I tell you? This recipe calls for green apples. And yes, you got to trust my judgement here. Green apples are amazing slaw material. Think of this slaw as a light salad because it uses only healthy ingredients for the dressing.
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Ingredients
A penny for your thought if you are wondering what the dressing in this recipe is. Let’s have a look, shall we?
For the dressing-
Greek Yogurt- Tangy, creamy and delicious, this makes a wonderful substitute for mayonnaise.
Maple syrup- This pantry staple rounds off all the tangy elements in this dish beautifully. Substitute honey if you do not have maple syrup.
Dijon mustard- Because coleslaw is incomplete without this.
Apple cider vinegar– or any flavored vinegar works well in this recipe. The vinegar helps in preventing the discoloring of apples. You can also use freshly squeezed lime juice if you do not have any vinegar on hand.
Salt and pepper- Adjust both of this according to your preference.
Veggies for coleslaw
Coleslaw is all about cabbage. Yes I agree. But sometimes, we need a refreshing change to classics. I have used a combination of peppers, cabbage, green apples and carrots for this.
To give it a nice flavor, I have added fresh cilantro. And since we love spicy salads, I went ahead and added some chopped Serrano peppers as well.
Dietary Specifications
This recipe is free from
✓Gluten
✓Soy
✓Nuts and
✓Oil
You can also make this vegan. Please refer to the Vegan Coleslaw column for more details.
Shelf life and storage
This slaw keeps well for 2 days in the fridge when stored in an airtight container. If you plan to make this ahead, then I suggest chopping the apples just before assembling the salad.
To make this slaw ahead of time, chop all the veggies and store in an air tight container. Combine the ingredients in a ball mason jar, whisk well and refrigerate. When ready to serve, prep the apples, toss them into a mixing bowl with other veggies. Pour the dressing over and combine.
Recipe Notes
- Use a salad spinner to dry out the veggies. This will prevent the slaw from becoming soggy.
- Chop the apples just before you are ready to toss the slaw together.
- A vegetable peeler or a julienne peeler will save you loads of time while prepping this ahead. Use one to prep the carrots and cabbage. The result is evenly cut thin strips that look visually appealing.
- I recommend using whole Greek yogurt in this recipe for that creamy texture. While low fat will work, it tends to become watered down after a while. The result is a soggy coleslaw. Whole Greek yogurt helps retain the crunchiness of the veggies.
Serving suggestions
- Stuff this into tacos or burritos. This vegetable loaded slaw adds nutrition and a delightful crunch.
- Serve with a mains like cilantro lime rice.
- Enjoy this as a light meal as a salad with some toasted bread.
- Pair this slaw with summer friendly soups like this zucchini soup.
Vegan Coleslaw
The only dairy ingredient used in this recipe is the Greek yogurt. If you are keen on making a vegan version, swap the Greek yogurt with cashew yogurt or coconut yogurt and proceed with the recipe.
How to make no mayo coleslaw?
Assemble the dressing
To a 10 oz mason jar, add the Greek yogurt, salt, pepper, Dijon mustard, apple cider vinegar and maple syrup. Shake well or use a whisk to combine everything well. Refrigerate until ready to use.
Prep the veggies and apples
Wash the veggies well and pat them dry. Chop the cabbage and carrots into thin strips. Place them in a salad spinner and spin to get rid of any excess moisture. Core the apples and chop them into thin strips. Similarly, core the red peppers and chop into thin strips.
Assemble the slaw
Add the chopped veggies, chopped Serrano chili and apples to a mixing bowl. Pour the dressing over this. Mix well using a pair of salad servers or spoons. Top with finely chopped cilantro leaves. Stir well and serve immediately.
Explore More Salad Ideas
No Mayo Coleslaw
Equipment
- 1 Mixing bowl
- 1 vegetable peeler or julienne peeler
- 1 10 oz mason jar
- 1 Whisk
- 1 set of knives
Ingredients
- 1/2 lb shredded cabbage
- 1/2 lb green apples
- 10 oz red bell peppers
- 1/2 lb carrots
- 1/4 cup finely chopped cilantro
- 1.5 tsp finely chopped Serrano chilis
For the dressing
- 1/4 cup Greek yogurt
- 2 tbsp Dijon mustard
- 1 tbsp Apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp freshly cracked black pepper
- 1 tsp Kosher salt or to taste
Instructions
Assemble the dressing
- To a 10 oz mason jar, add the Greek yogurt, salt, pepper, Dijon mustard, apple cider vinegar and maple syrup.
- Shake well or use a whisk to combine everything well.
- Refrigerate until ready to use.
Prep the veggies and apples
- Wash the veggies well and pat them dry.
- Chop the cabbage and carrots into thin strips.
- Place them in a salad spinner and spin to get rid of any excess moisture.
- Core the apples and chop them into thin strips.
- Similarly, core the red peppers and chop into thin strips.
Assemble the slaw
- Add the chopped veggies, chopped Serrano chili and apples to a mixing bowl.
- Pour the dressing over this.
- Mix well using a pair of salad servers or spoons.
- Top with finely chopped cilantro leaves.
- Stir well and serve immediately.
Notes
- Use a salad spinner to dry out the veggies. This will prevent the slaw from becoming soggy.
- Chop the apples just before you are ready to toss the slaw together.
- A vegetable peeler or a julienne peeler will save you loads of time while prepping this ahead. Use one to prep the carrots and cabbage. The result is evenly cut thin strips that look visually appealing.
- I recommend using whole Greek yogurt in this recipe for that creamy texture. While low fat will work, it tends to become watered down after a while. The result is a soggy coleslaw. Whole Greek yogurt helps retain the crunchiness of the veggies.
- Nutrition information is provided here as a courtesy. Please consult a health care provider if you have any concerns.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
Nutrition
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