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–+ servings
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!
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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.
Course Salad, Sides
Cuisine American
Keyword cabbage, healthy, kale, no mayo, no mayonnaise, plant based, side dish
Level Beginner
Main Ingredient Vegetable
Diet Dairy-Free, Gluten-Free, Low Sugar, Low-Carb, Low-Fat, Pescatarian, Vegan, Vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings
Calories 57kcal

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)
Grams + US Cups - US Standard

Instructions

  • Remove any tough, or discolored outer leaves from the 450 grams cabbage and discard. 
    450 grams cabbage
  • 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 50 grams kale, stack and cut the kale into thin ribbons.
    50 grams kale
    Lacinato kale with the center rib removed for making coleslaw salad.
  • Add the cabbage, kale, and 100 grams carrot 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.
    100 grams carrot
    Cabbage, carrot and kale coleslaw salted and draining in a strainer.
  • In a separate bowl, zest half the 1 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 2 tablespoons olive oil, ¼ teaspoon salt, ½ teaspoon fennel pollen, and ground black pepper to the dressing and whisk to combine.
    1 lemon, 2 tablespoons olive oil, ¼ teaspoon salt, ½ teaspoon fennel pollen, ground black pepper
  • 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.

Nutrition

Calories: 57kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 95mg | Potassium: 176mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2771IU | Vitamin C: 34mg | Calcium: 51mg | Iron: 1mg