No mayo Coleslaw with red cabbage
This recipe for no-mayo coleslaw with red cabbage is a healthy alternative to the high-calorie version with mayonnaise. Learn how to make this delicious easy homemade coleslaw that stays crisp and crunchy. (does not get watery over time.)
Ingredients
- 2 cups green cabbage shredded
- 1 cup red cabbage shredded
- 1 cup carrot grated
- 1/2 cup parsley finely chopped
for the dressing
- 1 cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 teaspoon ground cumin
- juice of 1/2 lemon
- 2 teaspoons honey
- 1 teaspoon salt (regular or Himalayan pink salt)
- 1 teaspoon pepper
Instructions
- Add 1 teaspoon of salt to the shredded green and red cabbage in a colander. Toss well and leave it aside for an hour. The salt draws out a lot of water from the cabbage. After an hour, squeeze the cabbage dry. It is now ready to be used in the coleslaw. (note 1)
- For the dressing, place the yogurt, mustard, cumin, lemon juice, honey and pepper in a small bowl and whisk until blended.
- Combine the shredded green and red cabbage and grated carrots in a salad bowl and add the dressing and parsley. Toss well and serve immediately or refrigerate if using later. (note 2)
Notes
- Salting the cabbage is an important step in making this coleslaw. Since cabbage has high water content, adding salt tends to make it watery. Here we draw out that water before adding the dressing so the coleslaw doesn't get watery and stays crunchy and crisp for days.
- Storing leftovers: This coleslaw doesn't need resting time, it can be served immediately. Leftover coleslaw should be stored in the refrigerator.
- Make-ahead option: This no mayo coleslaw can last in the refrigerator for up to 4 days, but cannot be frozen.
