No Mayo Coleslaw

Classic Coleslaw without mayonnaise

Coleslaw has long been tied to mayonnaise, but it does not need to be. This version takes a different path — a sharp mustard vinaigrette that lifts rather than weighs down, keeping everything crisp and balanced.

With salted cabbage, carrot, and green apple, it is a slaw that stays bright and holds up in summer heat. Perfect for a barbecue, fried fish, or simply as a refreshing side dish that does not fade.

Watch my video to follow along step-by-step.

Coleslaw (No Mayo)

Ingredients:

• 1 small green cabbage, about 1 ½ lb (680 g)

• 1 ½ tsp salt (for draining)

• 2 medium carrots, shredded

• 1 Granny Smith apple, cut into fine matchsticks

• 2 tbsp (30 ml) white wine vinegar

• 1 tbsp (15 g) Dijon mustard

• 2 tsp orange blossom honey (or maple syrup)

• ½ tsp celery seed

• 4 tbsp (60 ml) extra virgin olive oil

• Salt and freshly ground black pepper, to taste

  Method

1. Prepare the cabbage
   Quarter and core the cabbage. Slice thinly. Place in a large colander set over a bowl and toss with 1 ½ teaspoons of salt. Leave to drain for 30 minutes, then rinse quickly under cold water and dry thoroughly with a clean towel or salad spinner.

1. Make the vinaigrette
   In a large mixing bowl, whisk together the vinegar, Dijon mustard, honey (or maple syrup), celery seed, and a good pinch of salt and pepper. Slowly drizzle in the olive oil, whisking until emulsified.

2. Assemble the slaw
   Add the drained cabbage, shredded carrot, and matchsticked apple to the bowl with the dressing. Toss well to coat, making sure the vegetables are evenly dressed.

3. Taste and adjust
   Let the slaw sit for 10 minutes before serving to allow flavours to meld. Adjust seasoning with a touch more vinegar, honey, or salt as needed.

📌 Notes

• Salting the cabbage ahead ensures the slaw stays crisp and never soggy.

• Orange blossom honey adds a floral note, but maple syrup works beautifully too.

• Keeps well in the fridge for up to 24 hours.

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