• Skip to main content
  • Skip to primary sidebar

Norecipes - Elevating Everyday Meals

menu icon
go to homepage
  • Recipes
  • Ingredients
  • Cuisine
  • Type
  • Start Here
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Ingredients
    • Cuisine
    • Type
    • Start Here
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » American

    Updated: Apr 23, 2023 by Marc Matsumoto · Leave a Comment

    No-Mayo Coleslaw

    If you're looking for a lighter alternative to the classic, this healthy no-mayo coleslaw makes for the perfect side to bring to a summer BBQ or potluck. Dressed with a refreshing lemon and olive oil dressing, this colorful slaw is loaded with carrots and kale for their vibrant color and boost of nutrients.
    Recipe Pin

    The best no-mayo coleslaw. With cabbage, carrots and kale dressed with a tangy lemon and fennel dressing, this refreshing side-salad is easy, healthy and delicious!

    Coleslaw a brief History

    Coleslaw is the English transliteration of the Dutch dish koolsla, which literally means "cabbage salad." Its earliest recorded appearance on the American culinary scene was about 250 years ago in the cookbook The Sensible Cook: Dutch Foodways in the Old and New World, but there are similar salads made around the world.

    The vegetables

    In addition to the usual cabbage and carrots, I like adding a bit of kale to my coleslaw. This not only gives the slaw some vibrant green highlights, but it also adds a wonderful mustardy flavor, while giving the salad a boost in Vitamins A, C, and K.

    Although it may not seem like, it cabbage is made of about 93% water, which explains why coleslaw quickly turns into a watery mess by the time it's served. To get around this, I like to salt the vegetables in advance, which allows the excess water to drain out of them, so when you combine them with the dressing, you end up with a well-seasoned salad instead of a soup. Because the coleslaw won't get water, you can also make this dish up to a day in advance!
    With kale, cabbage, and carrots dressed in a lemony fennel vinaigrette, this healthy coleslaw is easy and delicious!

    No Mayo Coleslaw dressing

    While there's a time and place for mayonnaise, it's my opinion that there's no place for mayo in slaw. As a side salad, coleslaw is supposed to contrast heavy meat-based dishes such as barbecue and fried chicken. Instead, the mayo makes the salad rich and cloying, which just compounds the greasiness of the food with which it's served. This is probably why many cooks add a ton of sugar to their coleslaw so that it's able to serve as a sweet counterpoint to more savory dishes.

    For me, the only thing that traditional coleslaw contributes to a meal is a lot of extra cholesterol. That's why I've kicked mayo to the curb for my take, opting instead for a light lemon and olive oil dressing that turns this classic into a fantastic palate-cleansing side for a summer barbecue.

    If you're of the school that believes it's not coleslaw if it's not creamy, give this a try this with a tablespoon or two of Greek yogurt added to the dressing.

    Spices

    I love the mild anise flavor of fennel pollen, and by adding a pinch to my coleslaw, it takes it from a refreshing side to a wonderful accent that makes the flavors of the main dish pop. If you don't have (or don't like) fennel pollen, celery seed, or caraway seeds are also wonderful additions to this slaw.

    📖 Recipe

    The best no-mayo coleslaw. With cabbage, carrots and kale dressed with a tangy lemon and fennel dressing, this refreshing side-salad is easy, healthy and delicious!

    No-Mayo Coleslaw

    No ratings yet
    Print Pin Discuss
    Prep Time 10 minutes mins
    Total Time 10 minutes mins
    Yield 8 servings

    Units

    Ingredients 

    • 450 grams cabbage
    • 50 grams kale
    • 100 grams carrot (about ½ carrot, shredded)
    • 1 lemon (zest + 2 tablespoons juice)
    • 2 tablespoons olive oil
    • ¼ teaspoon salt
    • ½ teaspoon fennel pollen
    • ground black pepper (to taste)

    Instructions

    • Remove any tough, or discolored outer leaves from the cabbage and discard. 
    • Peel off the cabbage leaves from the head, trimming out the tough center stems as you go. Stack the cabbage leaves and cut them into thin ribbons.
      Remove the stem of cabbage to make coleslaw.
    • Remove the center rib from the kale, stack and cut the kale into thin ribbons.
      Lacinato kale with the center rib removed for making coleslaw salad.
    • Add the cabbage, kale, and carrots to a bowl and toss with about 1 teaspoon of salt. Transfer to a wire mesh strainer and let this drain for about 10 minutes.
      Cabbage, carrot and kale coleslaw salted and draining in a strainer.
    • In a separate bowl, zest half the lemon using a Microplane and then juice the lemon (you want about 2 tablespoons of lemon juice) into the bowl with the zest. Add the olive oil, ¼ teaspoon of salt, fennel pollen, and black pepper to the dressing and whisk to combine.
    • Give the cabbage mixture a light squeeze and add it to the bowl with the dressing. Toss to coat evenly.
      Fennel pollen and lemon dressing on cabbage, carrot and kale coleslaw.
    Recipes in your inboxDon't miss out SIGN UP!

    Nutrition

    Calories 58kcalCarbohydrates 6gProtein 1gFat 3gSodium 94mgPotassium 184mgFiber 2gSugar 2gVitamin A 2770IUVitamin C 36mgCalcium 45mgIron 0.6mg

    More American

    • With a rainbow of toppings and a zesty ginger dressing, this Chinese Chicken salad is a treat for all of your senses.
      Chinese Chicken Salad
    • Matcha oatmeal makes for a delicious healthy breakfast with loads of fiber and antioxidents with a kick of caffeine. Topped with coconut cream, fresh berries, and pumpkin seeds.
      Matcha Oatmeal
    • Dipping coconut fried shrimp in a orange chili sauce.
      Crispy Coconut Shrimp
    • This easy homemade poke bowl is topped with Shoyu Poke and various colorful vegetables and comes together in about 10 minutes.
      Poke Bowl

    Reader Interactions

    Comments

    No Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Marc Matsumoto, a retired chef living in Tokyo, and I founded No Recipes to empower home cooks of all levels by sharing essential techniques and my kitchen secrets.

    Start Here →

    Trending Recipes

    • Omurice is a mashup of savory sweet chicken fried rice with a creamy omelette.
      Omurice (オムライス)
    • Crisp juicy fried chicken glazed in a sweet and sour orange sauce that's redolent of fresh citrus thanks to a triple dose of orange.
      Orange Chicken
    • Dipping coconut fried shrimp in a orange chili sauce.
      Crispy Coconut Shrimp
    • Crispy panko chicken tenders served with lemon wedges and lettuce in a basket.
      Panko Chicken Tenders
    • Luxuriously smooth scoop of homemade matcha ice cream.
      Matcha Ice Cream (No-Churn)
    • Edamame

    Trending Categories

    • Fall
    • Japanese (Modern)
    • Japanese (Traditional)
    • Japanese (Chinese)
    • Stir Fry
    • Easy Weeknight

    Footer

    About

    • About
    • Help Me
    • Hire Me
    • Photography
    • FAQs

    Connect

    • Email Updates
    • Contact

    Legal

    • Privacy Policy
    • Cookie Policy

    Copyright © 2023 Marc Matsumoto. All rights reserved