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–+ servings
mayo free taco slaw served in a black bowl along side tacos. slaw made with green apples.
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No Mayo Coleslaw

Creamy and crunchy coleslaw that is free from mayonnaise. Great with tacos, burritos and as a salad too.
Prep Time20 minutes
Course: Salads, Sides
Cuisine: American
Servings: 4
Calories: 114kcal

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

  1. Use a salad spinner to dry out the veggies. This will prevent the slaw from becoming soggy.
  2. Chop the apples just before you are ready to toss the slaw together. 
  3. 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.
  4. 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.
  5. 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

Calories: 114kcal | Carbohydrates: 25g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 722mg | Potassium: 545mg | Fiber: 6g | Sugar: 17g | Vitamin A: 11860IU | Vitamin C: 118mg | Calcium: 77mg | Iron: 1mg
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