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
Scale
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.
