This coleslaw recipe is so easy to make and requires just a handful of simple ingredients.
Coleslaw is typically associated with barbecues or potlucks as a side dish and more often than not is mixed with a heavy hand of mayo (among other things).
In my humble opinion, this is the best mayo-free coleslaw I’ve ever had!
Why Does Coleslaw Get a Bad Rap?
I didn’t grow up going to KFC, but I know that many people seem to be obsessed with their “healthy” coleslaw. Once I looked at the ingredients, it made sense as to why.
The coleslaw at KFC is loaded with refined sugar, inflammatory oils, and dairy products, which makes people crave more of it.
Store-bought coleslaw is made similarly.
What Makes this Coleslaw Recipe Different
This easy coleslaw recipe uses no mayo or refined sugar and is dairy-free.
It’s light, crunchy, fresh, and the flavor gets even better the next day. Plus, its vibrant color will brighten up any dish.
Homemade Coleslaw Ingredients
You can make homemade coleslaw can with a wide variety of ingredients. I do recommend using fresh produce over a bag of pre-chopped vegetables though. Not only does this save you money (in the long haul), but it’ll provide a much more flavorful result.
Ingredients in this easy coleslaw:
- purple cabbage
- green apples
- extra virgin olive oil
- white wine vinegar
- dijon mustard
- raw honey
- sea salt & freshly ground pepper
Here’s a list of other ingredients you can use to make your own easy coleslaw while keeping it simple.
- green cabbage
- bell peppers (red, orange or yellow are best)
- onions (red, yellow, or green)
- avocado oil
- whole grain mustard
- apple cider vinegar or champagne vinegar
- maple syrup
How to Cut the Cabbage by Hand
If preparing this easy coleslaw recipe by hand, here’s what you’ll need to do:
- Remove the loose outer leaves of the cabbage. Once these are removed, give the cabbage a rinse (dirt can get stuck in the crevices, so it’s better to wash after the leaves are removed).
- Cut off the stem.
- Slice the cabbage in half (no need for perfection).
- Remove the white core that you can see in each half.
- Cut the half in half so you have four quarters (depending on the size of your cabbage, you may only need half).
- Cut each quarter into thin slices until you’ve reached your desired amount.
Other Tools for Cutting the Cabbage
- Mandoline slicer (either using the safety guard it comes with or a protective glove)
- Shredder attachment on a food processor
How to Use Coleslaw
I love eating this coleslaw in these different ways:
- by itself
- on top of fish (or breakfast) tacos
- on an open-faced sandwich
- alongside grilled salmon
- on top of a salad
- as a burger topping
Learn how to make other cooking basics…
How to Make The Best Coleslaw (No-Mayo!)
- 4 cups purple cabbage sliced
- 3 cups green apples, thinly sliced about 2-3 small apples
- ¼ cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon raw honey
- ½ tablespoon dijon mustard
- ¼ teaspoon sea salt
- freshly ground black pepper
- In a medium-sized bowl, combine the cabbage, apple, and any other vegetable you’d like to add.
- In a small bowl, whisk all the dressing ingredients together until combined.
- Add the dressing to the cabbage and apple mixture and mix until evenly coated.
- Enjoy for up to 5 days in the fridge.
- Green apples fall on the tart side. If using a sweeter apple, use less honey (or omit completely).
- This coleslaw is best the day(s) after you make it.
- Feel free to add any combination of vegetables to get to the 7 cups.