A simple, lighter no mayo coleslaw made with fresh cabbage, carrot, spring onion and dijon mustard dressing. This quick and easy vinegar coleslaw is egg-free, dairy-free and gluten-free.
The dijon mustard adds extra flavour and a bit of spice to the coleslaw. To save time you could make dijon mustard dressing in advance and store it in the fridge until ready to serve.
This naturally sweet and slightly tangy vegan coleslaw goes well with almost anything - summer meal, parties, BBQ, burger, sandwich. It is perfect to take it to picnic or pot lucks as well. It tastes great when topped on the crispy roasted baby potato or serve it as a side with my sweet potato patties or chickpea vegetable patties.
Ingredients
- Vegetables: I've used few vegetables - shredded white cabbage, purple cabbage,carrot and chopped spring onion.
- Dressing Ingredients: For a simple dijon mustard dressing, I've used olive oil, apple cidar vinegar, garlic, dijon mustard, salt and pepper.
Steps
To make the dressing, place oil, vinegar, salt, pepper, dijon mustard, garlic in a bowl and mix thoroughly until well combined. Keep it aside.
In a large bowl, place shredded white cabbage, purple cabbage, carrot and chopped spring onion.
Drizzle dijon mustard dressing and mix well. Check the seasoning and adjust to suit your taste.
Enjoy delicious mayo free coleslaw with any dish of your choice.
Substitutions
- Vinegar - instead of apple cider vinegar, you can use white vinegar or lemon juice.
Variations
- Spicy - add chopped green chillies or more crushed pepper in dressing.
- Add ons - apple, fresh coriander, red onion, sunflower seeds adds extra flavour and taste.
- Sweet - use maple syrup or any vegan swetener.
Storage
This homemade coleslaw keeps good for 3-4 days if stored properly in an air-tight container.
To extend the shelf life, store the dressing and vegetables separately in the fridge, and recombine when ready.
The leftover vinegar coleslaw could be stored in freezer. Divide coleslaw into portions and store it in a freezable container or bags. Frozen coleslaw should be consumed within 3 months.
Top tips
Do not let coleslaw sit for an extended period as the vegetables could lose crunchiness due to dressing.
Prep vegetables, make the dressing ahead and mix them up just before you serve to ensure the vegetable remain crunchy and fresh. This also saves time on busy days.
More salad recipes
Fruit salad with ginger lime dressing
No Mayo Coleslaw
Ingredients
1 cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 2 cups (or) 196 gms Purple Cabbage shredded
- 2.5 cups (or) 233 gms White Cabbage shredded
- ¾ cup (or) 80 gms Carrot shredded
- ½ cup (or) 51 gms Spring Onion/Green Onion shredded
For Dressing
- ⅓ cup Olive Oil
- 3 Tablespoon Apple Cider Vinegar
- 2 cloves Garlic finely chopped
- as required Salt
- as required Pepper
- 3 Teaspoon Dijon Mustard
Instructions
- Check the tips and notes for extra info and help.
For dijon mustard Dressing
- In a bowl, add dijon mustard, olive oil, salt, pepper, garlic, vinegar and mix until well combined. Keep it aside.
For Salad
- In a deep bottomed bowl, add purple cabbage, white cabbage, carrot, spring onion.
- Drizzle dressing on vegetables and mix with wooden spoons until vegetables are well coated with dressing.
- Serve delicious coleslaw with any dish of your choice.
Video
Nutrition
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Do let me know if you make this easy 5 minute homemade coleslaw. I love hearing from you all. If you like this recipe kindly consider rating it using stars in the comment section or in the recipe card to help more people find this recipe online.
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