I happen to love coleslaw just about any way it’s made. Unfortunately, my family doesn’t share that love. I’m the only person in the house who likes mayo and since coleslaw usually has mayo in in it, I could never get them to even try it. Since I feel that coleslaw makes a great side dish, I went on a quest to create a dressing for coleslaw that didn’t have mayo in it.
What I came up with is a vinaigrette. I use dijon mustard to make it a little bit creamy and then sweeten it with either agave nectar or honey. It’s really delicious and my family loves it. It’s a really easy side dish to make on a weeknight. The dressing comes together in a snap and then I use a pre-shredded bag of cabbage and mix it all together. If I’m feeling really crazy, I will add some other veggies to it, so feel free to add any other veggies to it that you like.
Oh….and since there’s no mayo in this, it’s great for a picnic or a backyard barbecue!
Coleslaw Minus the Mayo
- 3 tbsp cidar vinegar
- 3 tbsp agave nectar or honey
- 2 tbsp dijon mustard
- 1 tsp celery salt
- 1/4 tsp pepper
- 1/3 cup olive oil
- 1 bag pre-shredded cabbage mix (I couldn’t find any with carrots in it, so I added some)
In a small bowl, whisk together all ingredients, except for the olive oil. Add olive oil in a small stream, whisking constantly. If it looks oily, stop adding oil and whisk until it’s well combined before adding more. Continue this until all of the oil has been added and it’s well incorporated.
Put cabbage mix in a large bowl and add dressing, a little add a time until cabbage is well coated.
You can make this a couple of hours ahead of time and then refrigerate until ready to serve OR serve immediately.
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