No Mayo Coleslaw
A simple, lighter no mayo coleslaw made with fresh cabbage, carrot, spring onion and dijon mustard dressing. This quick and easy coleslaw salad is egg-free, dairy-free and gluten-free.
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Salad, Side Dish
Cuisine: American, British
Diet: Vegan, Vegetarian
Servings: 4
Calories: 65kcal
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
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.
** Nutritional information provided here is estimated and for guidance only. Please refer my Recipe Disclaimer for more details.
Calories: 65kcal | Carbohydrates: 11g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 258mg | Potassium: 341mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4119IU | Vitamin C: 53mg | Calcium: 73mg | Iron: 1mg