If you’ve been searching for a refreshing and flavorful side that skips the heaviness of traditional dressings, then you’re going to love diving into Our Best No Mayo Coleslaw Recipe. This vibrant slaw combines crisp cabbage, aromatic fennel, and sweet apples all tossed in a tangy, mustard-forward dressing that’s bursting with brightness and a hint of earthiness from caraway seeds. It’s light yet satisfying, full of texture and color, and perfect for those days when you want a coleslaw that feels fresh, crisp, and downright addictive without relying on mayo.
Ingredients You’ll Need
Our Best No Mayo Coleslaw Recipe keeps things simple with a handful of fresh ingredients that each play an essential role: the crunchy green cabbage provides the perfect base, while the fennel adds a subtle licorice note and crunch. Tart apples bring a touch of natural sweetness, and the dill leaves brighten the whole dish with their fresh herbal aroma. The dressing balances tangy apple cider vinegar with smooth olive oil, bold Dijon mustard, and just a sprinkle of sugar and spice to elevate every bite.
- Green cabbage (1/4 large head or 1/2 small head, shredded, ~12 cups): The crisp and sturdy backbone of the coleslaw, providing that classic crunch and pale green color.
- Fennel bulb (1 medium, trimmed, halved, and shaved at 1.5 mm): Adds a refreshing anise-like crunch that pairs beautifully with the cabbage and apple.
- Red apple (1, any kind, halved and thinly sliced at 1.5 mm): Offers a juicy sweetness and vibrant red specks that brighten the slaw.
- Dill leaves (1 cup, roughly chopped): Brings a fragrant, herbal lift for a complex flavor profile.
- Caraway seeds (2 tsp): Introduce a warm, slightly nutty flavor that complements the fennel and mustard.
- Small garlic cloves (2, minced): Provides a mild pungency that sharpens the dressing.
- Apple cider vinegar (3 tbsp, or less to taste): The acid that gives the slaw its lively tanginess without overpowering.
- Olive oil (5 tbsp): Creates a silky texture and balances the acidity.
- Dijon mustard (2 tsp): Gives a subtle spicy kick and binds the dressing ingredients beautifully.
- Caster sugar (1 1/2 tsp): Just enough sweetness to round out the flavors gently.
- Salt (1/2 tsp) and black pepper (1/8 tsp): Essential seasoning to highlight and unify all the elements.
How to Make Our Best No Mayo Coleslaw Recipe
Step 1: Prepare the Dressing
Begin by shaking together the olive oil, apple cider vinegar, minced garlic, Dijon mustard, caster sugar, salt, and black pepper in a jar. This simple dressing sets the vibrant tone for the slaw by combining tang, spice, and a touch of sweetness in a silky emulsion. Give it a good shake until everything is well incorporated; this makes dressing the slaw a breeze.
Step 2: Toss the Fresh Ingredients
In a very large bowl, combine the shredded green cabbage, thinly shaved fennel, sliced red apple, and roughly chopped dill leaves. These fresh veggies and herbs create a stunning medley of textures and flavors. Pour the dressing evenly over the mixture and toss everything thoroughly so each bite is packed with flavor and that irresistible dressing coats every piece.
Step 3: Add the Caraway Seeds
Sprinkle the caraway seeds over the tossed slaw and give it another quick toss. This extra step infuses the dish with a warm, nutty note that enhances the fennel’s subtle licorice flavor and adds unexpected depth. Don’t skip this – it’s a game changer.
Step 4: Let It Rest
Allow the slaw to sit at room temperature for at least one hour. This resting time lets the cabbage soften slightly as it wilts gently in the dressing, melding all the flavors into one harmonious bite. When you’re ready, give it a good toss again before transferring to a serving bowl.
Step 5: Serve and Enjoy
Your vibrant, crunchy, tangy coleslaw is now ready to be enjoyed. Whether you’re serving it alongside grilled meats or as a stand-alone salad, this recipe shines every time.
How to Serve Our Best No Mayo Coleslaw Recipe
Garnishes
Brighten each serving with a sprinkle of extra dill leaves or a few more toasted caraway seeds to add a pop of green and crunch. For a festive twist, a few thin slices of radish or lemon zest add a colorful and zesty touch.
Side Dishes
This coleslaw makes an amazing partner to all your barbecue favorites — think smoky ribs, juicy burgers, or spicy grilled chicken. It’s equally at home alongside a simple roast or even tucked into a sandwich for a fresh crunch element.
Creative Ways to Present
Want to elevate your presentation? Serve the coleslaw in small individual cups or mason jars for picnics or casual get-togethers. Or pile it generously in crispy lettuce cups for a refreshing, handheld appetizer that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
This coleslaw keeps beautifully chilled in the refrigerator for 3 to 4 days. Thanks to the apple cider vinegar in the dressing, the apples won’t brown quickly, preserving that fresh look and taste. Be sure to stir it up before serving again to redistribute the dressing and flavors.
Freezing
Because of the fresh veggies and dressing, freezing is not recommended for this coleslaw as it will alter the texture and release excess water when thawed, making it soggy. Best enjoyed fresh!
Reheating
Coleslaw is best served cold or at room temperature, so skip reheating. If storing leftovers, simply let the slaw sit out for 10-15 minutes before serving to take the chill off and allow flavors to open up.
FAQs
Can I substitute the fennel if I don’t have any?
If fennel isn’t available, thinly sliced celery or a mild onion can offer a similar crunch and a touch of sharpness, though the unique licorice flavor will be missing. It’s still delicious; just expect a slightly different profile.
How can I make this recipe vegan and gluten-free?
This recipe is naturally vegan and gluten-free, as it contains no animal products or gluten-containing ingredients. Just be sure your Dijon mustard is gluten-free if that concerns you.
What’s the purpose of the caraway seeds?
Caraway seeds bring a warm, nutty, and slightly sweet flavor that complements the fennel and mustard beautifully. They also add a bit of texture and complexity that sets this slaw apart from ordinary versions.
Can I prepare this coleslaw a day in advance?
Absolutely! Making Our Best No Mayo Coleslaw Recipe a day ahead actually enhances the flavors as the cabbage softens slightly and the dressing melds perfectly. Just give it a good toss before serving.
What type of apple works best in this recipe?
Any apple variety you like will work, but tart apples like Granny Smith or Pink Lady provide a nice contrast to the sweet and savory dressing. If you prefer sweeter coleslaw, go for Fuji or Gala apples.
Final Thoughts
There’s something truly special about Our Best No Mayo Coleslaw Recipe—its balance of crisp textures, bright, tangy flavors, and fresh herbs makes it a standout dish you’ll want to make again and again. Whether for a casual cookout or a vibrant side on your dinner table, this slaw is a fresh breath of deliciousness that everyone will rave about. Give it a try and watch it become one of your new favorites!
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Our Best No Mayo Coleslaw Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes (including resting time)
- Yield: 10 to 12 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Description
This vibrant No Mayo Coleslaw recipe offers a fresh, crunchy, and tangy twist on the classic side dish. Combining shredded cabbage, crisp fennel, and sweet red apple with a zesty apple cider vinegar and Dijon mustard dressing, this coleslaw is light yet flavorful, perfect for gatherings or as a healthy snack. With no mayonnaise, it’s a lighter, dairy-free option that stays fresh for days.
Ingredients
Vegetables & Fruits
- 1/4 large head green cabbage (or 1/2 small head), shredded (~12 cups)
- 1 medium fennel bulb, trimmed, halved and shaved at 1.5 mm on a mandolin
- 1 red apple (any kind), halved and thinly sliced (1.5 mm thick)
- 1 cup dill leaves, roughly chopped (about 1 whole bunch)
Spices & Seeds
- 2 tsp caraway seeds
- 2 small clove garlic, minced
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1 1/2 tsp caster sugar
Dressing
- 3 tbsp apple cider vinegar (or less to taste)
- 5 tbsp olive oil
- 2 tsp Dijon mustard
Instructions
- Make the Dressing: Combine the apple cider vinegar, olive oil, Dijon mustard, minced garlic, caster sugar, salt, and black pepper in a jar. Secure the lid and shake well until all ingredients are emulsified.
- Prepare the Salad Base: In a very large bowl, add the shredded cabbage, shaved fennel, thinly sliced apple, and roughly chopped dill leaves.
- Toss with Dressing: Pour the prepared dressing over the cabbage mixture and toss thoroughly to ensure all ingredients are evenly coated.
- Add Caraway Seeds: Sprinkle the caraway seeds over the salad, then toss again to distribute the seeds well.
- Let it Rest: Set the coleslaw aside for at least 1 hour at room temperature to allow the cabbage to wilt slightly and the flavors to meld together. Give it a good toss before transferring to a serving bowl.
- Storage: Keep the coleslaw covered in the refrigerator for 3 to 4 days. The apple cider vinegar in the dressing helps prevent the apple from browning. Best served at room temperature; bring out of the fridge 20–30 minutes before serving.
Notes
- Note 1: About 12 cups of shredded cabbage results from using 1/4 large head or 1/2 small head of green cabbage.
- Note 2: Use a mandolin set at 1.5 mm thickness to shave the fennel for consistent texture.
- Note 4: Caraway seeds add a warm, aromatic flavor complementing the fennel and apple.
- Note 5: Adjust sugar and salt to taste depending on the sweetness of your apples and personal preference.
- Note 6: Apple cider vinegar can be reduced slightly if you prefer a milder tang.
- The dressing is mayonnaise-free, making it lighter and suitable for those avoiding dairy or egg products.
- The salad improves in flavor after sitting for at least an hour as the cabbage softens and absorbs the dressing.
